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Ingredients
- 3 tablespoons (3/4 ounce) minced dried onions
- 1 1/2 cups (12 ounces) lukewarm water
- 2 tablespoons (7/8 ounce) vegetable oil
- 2 1/2 cups (10 1/2 ounces) King Arthur Unbeached All-Purpose flour
- 1 1/4 cups (5 ounces) pumpernickel flour
- 1 tablespoon King Arthur Whole-Grain Bread improver or vital wheat gluten
- 2 teaspoons Deli Rye Flavor, optional
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
Details
Servings 12
Preparation
Step 1
1. Soften the dried onions in the wate for 30 minutes or so. Add the remaining dough ingredients, and mix and knead by hand, mixer or bread machine, until you've made a slightly stick, shiny dough.
2. Place the dough in a greased bowl, cover and let rise in a warm spont for 45 minutes to 1 1/2 hours, until almost doubled.
3. Transfer the dough to a lightly greased or floured work surface and ddivide it into 12 pieces. Roll each piece into a ball, and dip the tops into seeds. Cover and let rise 30 minutes to 1 hour, until almost doubled in size. Preheat the oven to 375 degrees while the rolls are rising.
4. Bake the rolls for 15 to 20 minutes, until they sound hollow when tapped and feel firm to the touch; their internal temperature should be at least 190 degrees. Remove from the oven , and cool on a rack. Store cooled rolls airtight.
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