Deli Rye Rolls

By KitchenGnome

These soft, savory rolls are equally delicious in the dinner bread basket, or for sandwiches.

Ingredients

• 3 tablespoons minced dried onions
• 1 1/2 cups lukewarm water
• 2 tablespoons vegetable oil
• 2 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/4 cups pumpernickel flour
• 1 tablespoon King Arthur Whole-Grain Bread Improver OR vital wheat gluten
• 2 teaspoons Deli Rye Flavor, optional but delicious
• 2 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 1 teaspoon caramel color, optional; an excellent color enhancer
• 2 tablespoons Everything Bread and Bagel Topping, or poppy seeds

Preparation

Step 1

Soften the dried onions in the water 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 sticky, shiny dough.

Place the dough in a greased bowl, cover, and let rise in a warm spot for 45 minutes to 1 1/2 hours, until almost doubled.

Transfer the dough to a lightly greased or floured work surface and divide it into 12 pieces.

Roll each piece into a ball, and dip the tops into seeds. If the dough is dry, spritz with water and sprinkle with seeds.

Cover and let rise 30 minutes to 1 hour, until almost doubled in size. Preheat the oven to 375°F while the rolls are rising.

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°F.

Remove the rolls from the oven, and cool on a rack. Store cooled rolls wrapped in plastic, at room temperature.

Yield: 12 rolls.