Onion-Rye Rolls
Ingredients
Instructions
- Combine water, onion soup mix and potatoes.
- Cool to lukewarm. Add yeast; stir in rye flour, milk, sugar, caraway seed, oil and egg.
- Beat 2 minutes with mixer.
- Add 2 1/4 to 2 1/2 cups of white flour to make stiff dough, beating well by hand.
- Cover and let rest 30 minutes.
- Toss on floured surface until no longer sticky. Roll out 1/2 inch thick.
- Cut with 3-inch round cookie cutter or tuna fish can.
- Place on cookie sheets, well-greased and sprinkled with cornmeal.
- Let rise until light and doubled.
- Bake at 375° for 20 to 25 minutes until light golden brown.
Nutrition & Diet Analysis (per serving)
878
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).