Wednesday, March 30, 2011

Onion-Rye Rolls

1 c milk (scalded or reconstituded dry)
2 T honey
1 t salt
3 T butter, melted
2 pkg yeast (2 T)
1/2 c water, lukewarm
1 1/2 c bread flour (see comment)
1 1/2 c whole wheat flour
2 T gluten
2 T caraway seeds
6 T onion, minced
1/2 c wheat germ
1 1/4 c rye flour

1 egg
2 t water

1.  Combine milk (scalded or reconstituted dry) in a bowl with honey, salt, and butter. Stir and cool until lukewarm.
2.  Dissolve yeast in lukewarm water. Let it set about 5 minutes then combine with the milk mixture.
3.  Add bread flour, wheat flour, and gluten. Using a  mixer with a dough hook, mix until smooth.
4.  Add caraway seeds, onion, wheat germ, and enough rye flour to make a soft dough.
5.  Knead.
        By Mixer: Beat at medium-slow speed for about 3 minutes or until dough is springy.
        By Hand: Knead on a floured counter for 8-10 minutes.

7. Divide the dough in half. Roll each half into a cylinder 2-3 inches in diameter. Divide each cylinder into 12 equal parts.
8. Form each part into a round roll. Place each roll on a greased cookie sheet or jellyroll pan. Place them  about 2 inches apart.

9.  Cover the rolls with a clean kitchen towel. Raise until double in size (about 30 minutes).

10. Beat the egg and water together. Gently brush the tops of the rolls with the mixture.
11. Place rolls in an oven which has been preheated to 400 degrees. Bake for 14 minutes.


  • Liquids which are too hot will kill the yeast. Test heated liquids (milk, butter) for temperature by placing a drop on the inside of your wrist. The liquid should feel neither hot nor cold.
  • I prefer to use instant milk when baking bread. I cannot taste a difference from using regular milk and instant milk eliminates the need to scald. Regular milk must be scalded (heated to just below the boiling temperature) to kill enzymes which harm the yeast.
  • Be careful to not work in any more flour than necessary to keep the dough from sticking. Too much flour harms the quality of the final product.
  • For raising, I coat a crock bowl with about 1 teaspoon canola oil. I always put the dough in the bowl and then flip it over. That leaves the top of the dough with a thin coating of oil so it will not dry out during raising.
  • I grease my baking pans with shortening. 
  • All-purpose flour may be substituted for bread flour. The gluten may be eliminated. However, using both produces a nicely textured loaf.


“For the bread of God is he who comes down from heaven and gives life to the world." John 6:33  NIV

This is my version of a recipe I found on a Hodgson Mill rye flour package.

No comments:

Post a Comment