Cheddar and Onion Rye Rolls
Elevate your bread-baking game with these irresistible Cheddar and Onion Rye Rolls, a savory twist on traditional dinner rolls. Made with a harmonious blend of rye and bread flour, these rolls are enriched by the complex flavors of caramelized onions and sharp cheddar cheese. Their soft, fluffy texture is paired with a golden, egg-washed crust that can be topped with aromatic caraway seeds for an extra layer of flavor. Perfect as a side for soups, stews, or sandwiches, these rolls are a show-stopping addition to any meal. With a prep time of just 25 minutes and simple yet rewarding steps, they are an ideal recipe for both beginner and seasoned bakers alike. Whether you’re hosting a dinner party or enhancing a casual family meal, these Cheddar and Onion Rye Rolls are sure to impress!
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Recipe Information
Ingredients
- 240 grams rye flour
- 240 grams bread flour
- 7 grams instant yeast
- 250 milliliters warm water
- 10 grams sugar
- 7 grams salt
- 2 tablespoons unsalted butter
- 150 grams cheddar cheese, shredded
- 1 medium yellow onion, finely diced
- 1 tablespoon olive oil
- 1 large egg, beaten (for egg wash)
- 1 teaspoon caraway seeds (optional, for topping)
Instructions
In a skillet, heat olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until caramelized and golden brown, about 10-12 minutes. Set aside to cool.
In a mixing bowl, combine rye flour, bread flour, instant yeast, sugar, and salt.
Add the warm water and melted butter to the dry ingredients. Mix until a shaggy dough forms.
Knead the dough by hand or in a stand mixer fitted with a dough hook for about 8-10 minutes, until smooth and elastic.
Gently knead in the caramelized onion and shredded cheddar cheese until evenly incorporated.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
After the first rise, punch down the dough and divide it into 12 equal pieces. Shape each piece into a roll and place them on a parchment-lined baking sheet, spaced slightly apart.
Cover the rolls again and let them rise for another 30-40 minutes, until they are puffy.
Preheat your oven to 375°F (190°C).
Brush the rolls with the beaten egg for a shiny finish. Sprinkle with caraway seeds if desired.
Bake the rolls in the preheated oven for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Let the rolls cool on a wire rack for at least 10 minutes before serving.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
