Ingredients

• 1 ½ cups warm (about 110 degrees) skim or low-fat milk
• 2 teaspoons active dry yeast
• 2 Tablespoons sugar
• 4 cups all-purpose flour
• 1 ½ teaspoons salt
• 3 Tablespoons butter, melted
• 3 Tablespoons olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 3 Tablespoons whole-grain mustard
• Pinch of salt

Instructions

1. Combine the warm milk, sugar, and yeast; let sit for about 5 minutes.
2. In a large mixing bowl, combine flour and 1 ½ teaspoons salt. Add melted butter and yeast mixture.
3. Knead for about 5 minutes. Place dough in a greased bowl, cover with plastic wrap, and let sit for about 2 hours.
4. Heat olive oil in a skillet over medium heat. Add onion and turn the heat to medium-low.
5. Cook, stirring occasionally, until the onions are soft (about 5 minutes).
6. Stir in garlic and mustard; season with salt. Remove from heat.
7. Divide the dough into 4 pieces. Roll each piece into a log (about 12 inches long), then cut each log into approximately 12 pieces. Roll each piece into a ball.
8. Place half of the balls in the mustard onion mixture. Using your hands, carefully turn the balls to make sure they’re evenly coated. Arrange the coated balls in a greased 10 inch tube or Bundt pan. Repeat with the remaining dough.
9. Cover the tube or Bundt pan with plastic wrap and let sit for about 1 hour.
10. Pre-heat oven to 400 degrees. Bake the bread for 15 minutes.
11. Reduce the temperature to 350 degrees, cover the pan loosely with foil, and bake for 25 more minutes.
12. Let the bread cool for about 5 minutes. Place a plate on the pan to turn the bread over onto the plate. Then, repeat with another plate to make sure the bread is right side up. Serve warm and let guests break off their own little rolls.