Bread making is surprisingly dependent on the weather. This is why most bread recipes provide a range of measurements for flour. Baking bread on days with high humidity will require more flour than baking on days with lower humidity. Paying attention to the dough and adjusting the amount of flour as it’s kneaded will result in a superior loaf of bread.

• 5-1/4 to 5-3/4 cups all-purpose flour
• 1 package (1/4-ounce) active dry yeast
• 2 cups milk
• 2 tablespoons granulated sugar
• 2 tablespoons dried minced onion, plus 4 teaspoons for topping
• 2 tablespoons vegetable oil
• 2 tablespoons prepared yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 eggs
• 2 tablespoons water
• Poppy seeds, for topping

1. In the large bowl of a stand mixer, stir together 2 cups of the flour and the package of yeast, using the paddle attachment.
2. In a medium saucepan, over medium heat, stir together the milk, granulated sugar, 2 tablespoons dried onion, oil, mustard, salt, and pepper, just until warm (120°F to 130°F). Add to flour mixture and add 1 egg. Beat on medium speed for 30 seconds, scraping bowl as needed. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can.
3. Switch to the dough hook attachment and knead in enough of the remaining flour to make a moderately soft dough, about 1 minute, or until dough is smooth and elastic. Shape into a ball.
4. Lightly grease a large mixing bowl and add dough, turning once to coat. Cover and let rise in a warm place until double in size, about 1 hour.
5. Punch down dough. 
6. Turn dough out onto a lightly floured surface; divide in half. Cover and let rest for 10 minutes.
7. While the dough is resting, line two large baking sheets with parchment and preheat the oven to 350°F.
8. Pat each portion of the dough into a 9-inch square. Cut each square into nine 3-inch squares. Tuck corners under to form balls. Place on prepared baking sheets; flatten with the palm of your hand. Cover and let rise until nearly double, about 30 to 40 minutes.
9. In a small mixing bowl, combine the remaining egg and water. Lightly brush the buns with the egg wash. Bake 20 minutes. 
10. In another small mixing bowl, combine the 4 teaspoons dried minced onion and the poppy seeds. Set aside.
11. Remove buns from oven and brush a second time with the egg wash, sprinkling with the dried onion and poppy seed mixture. Bake about 5 more minutes, or until buns are golden brown and onion is toasted.
12. Remove from baking sheets; cool completely on wire racks.