Prep 30 mins
Cook 3 hrs
The original recipe for these rolls called for ingredients not common in the US. So I fiddled with it and came up with these rolls. The onion taste goes throughout but is not overwhelming. They make wonderful sandwiches or accompaniment to soup or salad.
- 1 large onion, finely chopped
- 1⁄4 cup butter
- 1 1⁄4 cups water
- 2 cups bread flour
- 1 cup whole wheat flour
- 1⁄2 cup rye flour
- 1⁄4 cup regular oatmeal or 1⁄4 cup quick oatmeal
- 1 1⁄2 teaspoons vital wheat gluten
- 1 teaspoon salt
- 2 teaspoons honey
- 2 1⁄2 teaspoons active dry yeast (one envelope)
- 1 tablespoon sunflower seeds
- 1 tablespoon steel cut oats
- 2 tablespoons sesame seeds
- Melt the butter in a skillet and saute the chopped onions, stirring frequently, until softened and lightly browned, about 8-10 minutes. Set aside to cool.
- Place all ingredients except for the sunflower seeds, steel-cut oats and sesame seeds in the pan of your bread machine, in the order recommended by the manufacturer. Select the dough cycle and start.
- About 5 minutes before the end of the cycle, add the onions (with the butter), seeds and steel-cut oats.
- After dough has risen, punch it down and turn out. Divide into twelve pieces and shape as desired. Place on baking sheet dusted with cornmeal. Cover and let rise until doubled, about 40-45 minutes.
- Place in a preheated 400 deg. F. oven and bake until golden brown, about 20 minutes. Turn out on wire rack to cool.
- Note1: Adding the onion and seeds towards the end keeps them recognizeable in the finished roll, although the sesame seeds are not really visible in any event. The ball of dough will "come apart", but should come back together again.
- Note2: Substitute other seeds you may like, such as poppy or flax. Also feel free to change the proportion of the flours, but I find that the above makes a really nicely flavored bread.
- Note3: This can also be baked as a loaf, for about 35 minutes or until tests done.
Wonderful! The rolls had a delicious onion character - not too strong - very like good bakery rolls. They rose nicely, resulting in a very good texture for rolls made with whole wheat & rye flour. They made wonderful sandwiches with both ham and pastrami. We cut the recipe down to one-fourth to make 3 sandwich rolls and used our smaller bread machine. This worked quite well. Thanks for posting! ~Sue
I made these as rolls for sandwiches, and they're really good. I'm REALLY new at making rolls, or anything involving working with dough. I made these as the recipe calls for with the onions and butter, but had a hard time with the dough, and my machine really doesn't do "mix ins" well at all. They were still very tasty, so the second time I made it I substituted 2 T each of dry minced onions and butter, and mixed everything in the machine's dough cycle. I also sub'd brown sugar for the honey, and the only seeds I had were sunflower, so I used about 2T of those. So this last time, my only problem was dividing and shaping the rolls. At least I got 12 this time, but they were pretty poorly shaped, and it turns out, too small for my purposes. I'll just try for 8 next time. I'm determined to get good at making rolls, and I love this recipe. Thanks, duonyte!
Love this bread. I added caraway seeds and did not add the flax. The bread is moist on the inside with a nice chewy crust, not too sweet. Going to add the sauteed onions next time to make the onion bread. This is a keeper.