the north forty chronicles: Rye Onion Rolls

Brrrr! Better Half left the bedroom window open all night. 46 degrees doesn't feel cold when you are snuggled under a heap of warm blankets. However, it was downright chilly as I made my way from the bed to the shower this morning.

The cool temperatures, the crisp clean air, and the leaves that have begun to rain down from the trees around the North Forty make me realize fall is not far behind. My thoughts turn to hearty soups and homemade bread.

I found this fabulous recipe for rye onion rolls at The Irish Mother blog, as I was looking for recipes for rye breads and rolls the other day. I followed the directions diligently, and the resulting rolls were beautiful, delicious, and surprisingly light textured. While it takes some time to shape the rolls, it was fun.

Let's make some rolls!

1 cup milk
2 tbsp. honey
1 tsp. salt
3 tbsp. butter
2 pkg. active dry yeast
1/2 cup warm water
3 cups white flour
2 tbsp. caraway seeds
6 tbsp minced onion
1 to 1 1/2 cups rye flour
1 egg
2 tsp. water
1 tbsp poppy seeds

Scald milk in a small saucepan. Pour it into a mixing bowl along with the honey, salt and butter. Stir to mix ingredients and cool to lukewarm. Dissolve yeast in the warm water and add to the lukewarm milk mixture. Add white flour and beat for one minute. Add caraway seeds, onions and enough rye flour to make a dough that is firm enough to knead. Knead dough by hand or with mixer using dough hook for 8 minutes. Place dough in a greased bowl, turning once to coat.

Cover and let rise for about one hour, or so.

Punch dough down and divide in half.

Roll each half into a long 18 inch roll about 1 1/2 inches in diameter.

Cut each roll into 6 - 3 inch pieces.

Roll each 3 inch piece into a skinnier rope about 12 inches long.

Tie the dough rope into a knot. Tuck the top end at the right underneath.

Tuck the bottom end at the left over the top.

Place the rolls on a parchment lined baking sheet or on a greased baking sheet about 2 inches apart. Cover with kitchen towel and let rise until doubled, 45 minutes to one hour.