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The recipe for these tasty, colorful rolls was posted some years back on the Bakers Catalog website. It does use a lot of specialty ingredient items (all conveniently available from Bakers Catalog!!), but honestly ... these taste FABULOUS. And the texture is very soft ... not heavy and grainy like a lot of rye recipes I've found.
Potato-Onion Rye Rolls
©2007 The King Arthur Flour Company, Inc.
2 1/2 cups unbleached all purpose flour
1 1/2 cups pumpernickel flour
3 tablespoons potato flour OR 1/3 cup dried potato flakes
(I use potato flakes)
1 tablespoon King Arthur Whole-Grain Bread Improver OR vital wheat gluten
(I use vital wheat gluten)
2 tablespoons vegetable oil
2 tablespoons molasses
1 1/2 teaspoons salt
2 teaspoons Deli Rye Flavor (optional)
(I did use this -- adds a wonderfully delicious extra layer of flavor)
1 1/2 teaspoons instant yeast
1 teaspoon caramel color (optional)
(I did use this. It gives the rolls that deep, rich, brown color)
1 1/4 to 1 1/2 cups lukewarm water
(I use at least this much, if not more ... see this site for more info)
3/4 cup (1 3/4 ounces) Golden Baking Onions
(any canned onion will do ... you know, the kind one always
finds topping those green bean casseroles. French's is pretty
ubiquitous here in the states, but I've found Lars, while pricier,
is also much tastier. It has more onion and less fried breaded
Mix and knead all of the ingredients (except the onions), by hand, food processor, mixer, or bread machine, until you've made a slightly sticky, shiny dough. Knead in the onions, place the dough into a greased bowl, cover, and let rise in a warm spot for 1 to 2 hours, until it's grown by at least one-third.
Transfer the dough to a lightly greased or floured work surface and divide into 12 pieces. Roll each piece into a ball and place in a greased 9 x 13-inch or 12 x 12-inch pan. Cover and let rise 1 hour, until puffy looking. Preheat the oven to 425°F while the rolls are rising.
Reduce the oven heat to 350°F, place the rolls in the oven, and bake for 15 to 20 minutes, until golden brown. Remove from the oven, and serve warm. Store cooled rolls airtight.
Yield: 12 rolls.
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