Caraway seeds give these rye dinner rolls a delicate nutty flavor. Denser than most, these onion-infused buns are ideal for dipping in hearty holiday stews. —Deborah Maki, Kamloops, British Columbia
Caraway Rye Dinner Rolls
Caraway Rye Dinner Rolls
Prep Time
35 min
Cook Time
15 min
Yield
1-1/2 dozen
Ingredients
- 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
- 1 cup 2% milk
- 1/2 cup water
- 3 tablespoons butter
- 2 tablespoons honey
- 1/3 cup finely chopped onion
- EGG WASH:
- 1 large egg
- 2 teaspoons water
Directions
- In a large bowl, mix first 5 ingredients and 1 cup 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).
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.
- 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°.
- In a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.
Nutrition Facts
1 roll: 152 calories, 3g fat (2g saturated fat), 17mg cholesterol, 158mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 5g protein.
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