Caraway Rye Dinner Rolls
TOTAL TIME: Prep: 35 min. + rising Bake: 15 min.
YIELD: 1-1/2 dozen.
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
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1-1/4 cups rye flour
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1/2 cup wheat germ
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2 tablespoons caraway seeds
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1 package (1/4 ounce) active dry yeast
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1 teaspoon salt
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3 cups all-purpose flour
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1 cup 2% milk
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1/2 cup water
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3 tablespoons butter
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2 tablespoons honey
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1/3 cup finely chopped onion
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EGG WASH:
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1 large egg
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2 teaspoons water
Directions
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1.
In a large bowl, mix the first 5 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).
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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; let rise in a warm place until doubled, about 1 hour.
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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°.
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4.
For egg wash, 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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