Caraway Rye Dinner Rolls

Total Time Prep: 35 min. + rising Bake: 15 min.
Yield 1-1/2 dozen
Test Kitchen Approved
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

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

  1. 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).
  2. 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.
  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. 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.

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
Recipe Creator

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