In large mixer bowl, combine 3 cups flour, yeast, sugar, salt and pepper; mix well. In saucepan heat milk, 1 cup water and oil to 120-130°F; add to flour mixture. Add mustard, 2 TBSP instant minced onion and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Punch down dough. Divide into 3 parts. Divide each third into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheets; flatten to a 3-inch diameter. Cover; let rise in warm place until indentation remains after lightly touching. Combine 1/4 cup water and 2 TBSP instant minced onion; let stand while rolls are rising. Combine slightly beaten egg and onion mixture; spoon mixture on top of rolls. Bake at 375°F for 15 to 20 minutes until golden brown. Remove from cookie sheets; cool.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.