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Potato-Onion Rye Rolls

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Potato-Onion Rye Rolls Recipe

These soft, savory rolls are equally delicious for dinner or sandwiches.

At a glance

12 rolls


Choose your measure:


  1. 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.
  2. 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.
  3. Transfer the dough to a lightly greased or floured work surface and divide into 12 pieces.
  4. Roll each piece into a ball and place in a greased 9" x 13" or 12" x 12" pan.
  5. Cover the rolls and let rise 1 hour, until puffy looking. Preheat the oven to 425°F while they are rising.
  6. Reduce the oven heat to 350°F, place the rolls in the oven, and bake for 15 to 20 minutes, until golden brown.
  7. Remove the rolls from the oven, brush with melted butter, and serve warm.
  8. Store the cooled rolls in an airtight container for 5 days or well-wrapped in the freezer for up to a month.