These go great with a charcoal-grilled burger.

Dough
1 cup (8 ounces) water
1 tablespoon (3/8 ounce) sugar
1 teaspoon salt
1 tablespoon (1/2 ounce) butter, margarine or vegetable oil
1 tablespoon (1/2 ounce) Baker's Special Dry Milk or non-fat dry milk powder
3 cups (13 ounces) King Arthur Unbleached All-Purpose Flour
1 egg
1 1/2 teaspoons instant yeast

Filling
3/4 cup (2 1/2 ounces) Golden Baking Onions (or canned, "french-fried" onions)
1/2 teaspoon crushed red pepper

Place all of the dough ingredients into the pan of your bread machine according to the manufacturer's recommendations. Program for Dough or Manual cycle and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth dough.

When the cycle is complete, transfer the dough to a lightly floured or lightly greased work surface. Roll it into a 16- x 10-inch rectangle. Combine the Golden Baking Onions and the crushed red pepper, and evenly spread this filling over dough, leaving a 1-inch border on each long edge of the dough. Starting with a long edge, roll the dough into a log, pinching the seams together well. Using a serrated knife, cut the log into 1-inch slices.

Place the rolls about 2 inches apart on a parchment-lined or lightly greased baking sheet. Let them rise, covered, for about 30 minutes.

Bake the rolls in a preheated 350°F oven for about 20 minutes, or until they're golden brown. Remove them from the oven, and cool them completely before serving. Yield: 12 rolls.

Nutrition information per serving (1 roll, 60g): 165 cal, 4g fat, 5g protein, 25g complex carbohydrates, 1g sugar, 1g dietary fiber, 21mg cholesterol, 225mg sodium, 84mg potassium, 24RE vitamin A, 2mg iron, 15mg calcium, 52mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 5, Summer 2001 issue.