Potato-Onion Rye Rolls

star rating (6) rate this recipe »
Recipe photo

Potato-Onion Rye Rolls

star rating (6) rate this recipe »
Published prior to 2008

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.


  • star rating 03/03/2012
  • chicklady from KAF Community
  • This is delicious. Although I had issues with rise, I'm pretty sure that was due to my own laziness. Meanwhile, having to use what I had on hand, I used dark rye with a dash of cocoa instead of pumperknickel and wheat gluten instead of improver. Used dehydrated minced onions. Had only a Tblsp of molasses left so I used that and 1 T honey. The flavor is wonderful....this would make great ham or tuna sandwiches or serve as a really different hamburger roll. The temperature of my house(our own igloo) really does require proofing the yeast- especially since I store it in the freezer- which I didn't, but I certainly will on the next batch.
  • star rating 12/31/2011
  • jeffandmagda from KAF Community
  • What a fantastic recipe for my first foray into the world of rye! I used gluten & omitted the deli rye flavor because I didn't have any on hand. Because of this, they didn't have the "traditional rye flavor" I was expecting. No matter, the flavor was fabulous! These were a big hit with our kids (2,3,4, & 5 yrs old), which kind of surprised me. They were perfect for Christmas dinner & made lovely leftover ham sandwiches. I used dried minced onion from the grocery store, somewhere between 1/8 & 1/4 cup. They were pretty onion-y, which is great. :D Also, instead of baking them in a pan, I shaped them into tight balls & baked them "separated" on a cookie sheet. I didn't flatten them out or anything & I loved the "puffy" shape they took on. Reminded me of bread you would find in the bread basket at a high-end steakhouse. I think I'm going to make a hybrid of this & the "cocoa" pumpernickel recipe next using the rye bread improver that just arrived. Thanks for yet another great recipe, KAF, & for all of the wonderful inspiration!
  • star rating 11/25/2011
  • lizan225 from KAF Community
  • These turned out perfectly. The dough was so easy to work with and I love the soft squishy texture. Absolutely beautiful!
  • star rating 03/29/2011
  • pammyowl from KAF Community
  • This recipe is very forgiving! I made three mistakes. Number one; I forgot to knead in the onions. I took the dough out of the oiled bowl (I was at the first rise), kneaded them in, then decided the dough was too dry.Back in the mixer it went. Added a tablespoon more water, kneaded all over! At this point I'm thinking, if this works it will be nothing short of a miracle! On to forming, rising and baking. I forgot to turn oven down until they had baked for ten minutes. I just turned them out. Beautiful! Taste fabulous! I guess miracles do happen!
  • star rating 08/25/2010
  • Jeanne loves to bake from KAF Community
  • Ooops. I submitted my review, but I just saw that I was supposed to reduce the heat to 350 when I baked them. I didn't do that. I baked them about 15 - 18 minutes at 425. Turned out fine in spite of me! :) Also, I didn't add the onions during the knead cycle on the machine; I just kneaded them in after the 1st rise. That seemed to work fine, so thought I should mention it in case you are away from the machine during the knead cycle and can't add them then.
  • star rating 08/25/2010
  • Jeanne loves to bake from KAF Community
  • Made these for a pot luck meal, and they were very good. I doubled the recipe because it was a large crowd, and I used the dough setting on my bread machine. I used 3 cups KA unbleached all purpose, 2 cups KA unbleached bread flour, 3 cups rye (had no pumpernickel), potato flakes, vital wheat gluten, and the canned French-fried onions. Since I doubled it, I ended up short on the onions, so I added a table spoon or so of (dried) granulated onion. I did not use caramel color or rye flavor because I didn't have any. The rolls were tasty and especially wonderful right out of the oven with Smart Balance on them. :) These would be great for turkey or other sandwiches. They're a little chewy-ish; really like the texture. I think they'd be great sprinkled with water and reheated for an extra crisp crust.