Instructions: In large bowl, combine 1 1/2 cups flour, sugar, salt, minced onion and undissolved yeast. Heat milk, water and butter until very warm, 120 to 130F. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Fast Acting yeast, cover kneaded dough and let rest on floured surface 10 minutes.) Punch dough down. Divide into 8 equal pieces. Form into smooth balls. Place on 2 greased baking sheets. Flatten balls with hand to 4 inch rounds; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets over pans. Let rise until doubled in size, about 15 to 20 minutes. Lightly beat remaining egg; brush on rolls. Sprinkle with instant
minced onion or sesame seed. Bake at 400 degrees F for 10 to 15 minutes or until done. Remove from baking sheets and cool on wire racks.

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