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Onion-Rye Dinner Rolls Recipe

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This recipe for Onion-Rye Dinner Rolls, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Sunday, April 6, 2008


1 cup milk
2 tablespoons honey
1 teaspoon salt
3 tablespoons butter
2 packages (5/16 ounces each) or 6 heaping teaspoons of active dry yeast
1/2 cup lukewarm water (110degrees)
3 cups white flour
2 tablespoons caraway seeds
6 tablespoons minced onion
1/2 cup wheat germ
1-1 1/4 cups rye flour
1 egg
2 tablespoons water
(I add 2 tablespoons ground flax seed)
(I add 2 tablespoons glutin)
(Edith recommended adding 3 tablespoons potato flakes)

Scald milk; combine it in mixing bowl with honey, salt, and butter or margarine. Stir well; cool to lukewarm. Disssolve yeast in the lukewarm water; combine with milk mixture. Add white flour and beat vigorously 1 minute or until batter is very smooth. Add caraway seeds, onion, wheat germ, (Add potato flakes, glutin and ground flax seed) and enough rye flour so dough is firm enough to knead. Turn dough onto floured surface; knead 8 minutes. Place in greased bowl, turning once to coat evenly. Cover and let rise in warm place until dough is doubled (one hour).

Punch down dough and roll by hand into a long rope about 1 1/2 inches thick. Cut into 1 1/2 inch pieces and shape into buns. Place 2 inches apart on an oiled baking sheet. Cover with towel and let rise until doubled.

Preheat oven to 400 degrees. Beat the egg with water and brush the tops of the buns. Bake 12-15 minutes or until nicely browned.

Number Of Servings:
Number Of Servings:
18 - 24 dinner rolls
Personal Notes:
Personal Notes:
They have a great taste and I am experiementing to get them to raise more. I got the recipe from the Hodgson Mill rye flour package.




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