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These soft, savory rolls are equally delicious for dinner or sandwiches.
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups pumpernickel flour
3 tablespoons potato flour OR 1/3 cup dried potato flakes
1 tablespoon King Arthur Whole-Grain Bread Improver OR vital wheat gluten
2 tablespoons vegetable oil
2 tablespoons molasses
1 1/2 teaspoons salt
2 teaspoons Deli Rye Flavor, optional but delicious
1 1/2 teaspoons instant yeast
1 teaspoon caramel color, optional, an excellent color enhancer
1 1/4 to 1 1/2 cups lukewarm water
3/4 cup (1 3/4 ounces) Golden Baking Onions or canned French-fried onions
Mix and knead all of the ingredients (except the onions), by hand, mixer, or bread machine, until you've made a slightly sticky, shiny dough. Knead in the onions, place the dough into a greased bowl, cover, and let rise in a warm spot for 1 to 2 hours, until it's grown by at least one-third.
Transfer the dough to a lightly greased or floured work surface and divide into 12 pieces. Roll each piece into a ball and place in a greased 9 x 13-inch or 12 x 12-inch pan. Cover and let rise 1 hour, until puffy looking. Preheat the oven to 425°F while the rolls are rising.
Reduce the oven heat to 350°F, place the rolls in the oven, and bake for 15 to 20 minutes, until golden brown. Remove from the oven, brush with melted butter, and serve warm. Store cooled rolls airtight. Yield: 12 rolls.