Onion Rye Rolls

Ingredients

• 1 1/2 cups dark rye flour
• 2 1/2 cups all-purpose flour, divided
• 2 Tablespoons sugar
• 2 teaspoons salt
• 1 Tablespoon active dry yeast
• 1 cup milk, room temperature
• 1/2 cup warm water
• 2 Tablespoons olive oil
• 3/4 cup finely chopped onion
• 2 Tablespoons caraway seeds

Directions

In a large bowl, combine the rye flour, 1/2 cup all-purpose flour, sugar, salt, and yeast. Pour in the milk, water, and oil. Draw in the flour to make a thick batter, and add the onion and caraway. Stir in the remaining flour 1/2 cup at a time until the dough holds together and can be lifted from the bowl.

Turn the dough onto a floured work surface and knead aggressively 8-10 minutes, adding sprinkles of flour as needed if dough is too sticky. Place the dough in a large oiled bowled, turning once to coat. Set in a warm place to rise until doubled in volume, about 1 1/2 hours.

Punch down the dough and turn out on a floured work surface. Allow the dough to relax for 5 minutes. Form into rolls and place in an oiled baking dish. Cover and let rise until doubled in volume.

Heat the oven to 375°F. Bake the rolls until a light, golden brown crust forms, about 45 minutes. Rolls are done when a thump produces a hollow sound.