Onion Rye Rounds
Delight your taste buds with these hearty and flavorful Onion Rye Rounds, the perfect combination of rustic charm and savory goodness. These golden rolls are made with a blend of rye and bread flours, enriched with aromatic caraway seeds, and topped with caramelized onions for a deeply satisfying flavor. The dough is lovingly kneaded until smooth and left to rise until perfectly fluffy, while the sautéed onion topping brings a rich, buttery touch. A light egg wash gives the rolls their irresistible golden crust, making them as visually tempting as they are delicious. Ideal for serving alongside soups, stews, or as a gourmet sandwich base, these Onion Rye Rounds are a bakery-quality treat you can make right at home. Perfectly golden and bursting with texture and flavor, they’re sure to become a household favorite!
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.5 cups Warm water (110°F/45°C)
- 2 tablespoons Honey
- 0.75 cups Rye flour
- 2.25 cups Bread flour
- 1 tablespoon Caraway seeds
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 0.5 cups Chopped onion
- 2 tablespoons Butter
- 1 large Egg
- 1 tablespoon Water (for egg wash)
Instructions
In a small bowl, combine the active dry yeast, warm water, and honey. Let sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the rye flour, bread flour, caraway seeds, and salt.
Add the yeast mixture and vegetable oil to the dry ingredients. Mix until a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough into a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1-1.5 hours, or until doubled in size.
While the dough rises, prepare the onion topping by sautéing the chopped onion in butter over medium heat until soft and golden. Set aside to cool.
Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a round roll and place them on a parchment-lined baking sheet.
Using your fingertips, gently flatten each roll to about 1 inch thick.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash.
Brush the tops of the rounds with the egg wash and evenly distribute the sautéed onions on top of each roll.
Bake the rounds for 18-20 minutes, or until golden brown and firm to the touch.
Allow the Onion Rye Rounds to cool on a wire rack before serving. Enjoy!
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 142 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.
