Caraway Rye Dinner Rolls Recipe

Publisher Photo

Caraway Rye Dinner Rolls Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 15 min.

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 egg
  • 2 teaspoons water

Directions

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.
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.
Originally published as Caraway Rye Dinner Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p34

  • 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 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. Yield: 1-1/2 dozen.
Originally published as Caraway Rye Dinner Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p34

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCaraway Rye Dinner Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review