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Caraway Rye Dinner Rolls

 Caraway Rye Dinner Rolls
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
18 ServingsPrep: 35 min. + rising Bake: 15 min.


  • 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
  • 1 egg
  • 2 teaspoons water


  • 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).
  • 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.

2 of 2

Caraway Rye Dinner Rolls (continued)

Directions (continued)

  • 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°.
  • 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.
  • Yield: 1-1/2 dozen.