Caraway seeds give these rye dinner rolls a delicate nutty flavor. Denser than most, the onion-infused buns are ideal for dipping into hearty soups and stews.
—DEBORAH MAKI KAMLOOPS, BC
PREP: 35 MIN. + RISING • BAKE: 15 MIN. • MAKES: 1 1/2 DOZEN
1 1/4 cups rye flour
1/2 cup wheat germ
2 tablespoons caraway seeds
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
3 cups all-purpose flour, divided
1 cup 2% milk
1/2 cup water
3 tablespoons butter
2 tablespoons honey
1/3 cup finely chopped onion
EGG WASH
1 egg
2 teaspoons water
1. In a large bowl, mix the first five ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°.
4. For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake 11-14 minutes or until lightly browned. Remove to wire racks to cool.