WHOLE WHEAT-ONION BUNS

2 packages active dry yeast
2 cups warm water (105 to 115 0)
1/2 cup sugar
1/4 cup shortening
1 egg
2 teaspoons salt
1 teaspoon onion powder
2 cups whole wheat flour
4 to 5 cups all-purpose flour
1 egg yolk
1 tablespoon water
1 medium onion, finely chopped (about 1/2 cup)
2 tablespoons margarine or butter

Dissolve yeast in 2 cups warm water. Stir in sugar, shortening, egg, salt. onion powder, whole wheat flour and 1-1/2 cups of the all¬purpose flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead until smooth and elastic, about 5 minutes. Place dough in greased bowl; turn greased side up. Cover and refrigerate at least 2 hours but no longer than 4 days.
Shape dough into 1-1/4 to 1-1/2-inch balls; place 2 inches apart on lightly greased cookie sheet. Flatten balls. Cover; let rise until double, 1 to 1-1/2 hours.
Heat oven to 400': Blend egg yolk and 1 tablespoon water; brush buns with egg yolk mixture. Cook and stir chopped onion in margarine until tender; drain. Top each bun with about 1/2 teaspoon onion. Bake until golden brown, about 10 minutes. Cool.
4 to 5 dozen buns.

*If using self-rising flour. omit salt.