PJ, these look great, but I was just wondering why you added the onions after the first rise instead of kneading them into the dough. Is it so that the onions are dispersed more uniformly? I am definitely going to try this recipe. I wonder if they will taste something like a bialy. Hi Beth- I actually don't knead the onions in at all - I sprinkle them on like cinnamon filing in a cinnamon bun. That way they make a spiral effect, which is actually pretty if you choose not to top the buns with seeds. And I think you can taste them better when they're more concentrated, rather than being dispersed. You could certainly knead them right in - no problem. I just like this method of making burger buns, since by rolling the dough in a log and slicing, it's already pretty much the right shape for a bun, and you don't have to do a lot of tugging and flattening to make them into wide buns. Also - they don't have that "squishy onion" topping thing going on, like bialys do, but they do have a nice onion flavor, particularly if you choose to add the onion powder. (Are the Ginger Golds getting there yet? How's my cow?!) - PJH

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