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Onion Rye Rolls
Dough/ Pizza Dough Cycle
Delay Start Timer - No
Ingredients 2 lbs. Dough – 16 rolls 1
1
⁄2 lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls
Buttermilk
3
⁄4 cup (175 ml) 9 tablespoons (135 ml) 6 tablespoons (90 ml)
Water, 80°–90°F (27°–32°C)
1
⁄2 cup (125 ml) 6 tablespoons (90 ml)
1
⁄4 cup (50 ml)
Molasses 2
1
⁄2 tablespoons (37 ml) 2 tablespoons (30 ml) 4 teaspoons (20 ml)
Vegetable oil 1
1
⁄2 tablespoons (22 ml) 1 tablespoon +
1
⁄2 teaspoon (17 ml) 2
1
⁄2 teaspoons (12 ml)
Salt 1
1
⁄2 teaspoons (7 ml) 1 teaspoon (5 ml)
3
⁄4 teaspoon (4 ml)
Finely chopped onions, patted dry
1
⁄2 cup (125 ml)
1
⁄3 cup (75 ml)
1
⁄4 cup (50 ml)
Bread flour 2
1
⁄2 cups (625 ml) 1
1
⁄2 cups + 2 tablespoons (405 ml) 1
1
⁄4 cups (300 ml)
Rye flour 1 cup (250 ml)
3
⁄4 cup (175 ml)
1
⁄2 cup (125 ml)
Rye flakes (rye cereal)
1
⁄3 cup (75 ml)
1
⁄4 cup (50 ml) 3 tablespoons (45 ml)
Potato starch
1
⁄3 cup (75 ml)
1
⁄4 cup (50 ml) 3 tablespoons (45 ml)
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons (11 ml) 1
3
⁄4 teaspoons (9 ml) 1
1
⁄4 teaspoons (6 ml)
Caraway seeds 1
1
⁄2 tablespoons (22 ml) 1 tablespoon + 1 teaspoon (20 ml) 2
1
⁄4 teaspoons (11 ml)
Vital gluten flour 1 tablespoon (15 ml) 2
1
⁄4 teaspoons (11 ml) 1
1
⁄2 teaspoons (7 ml)
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle and place in the Cuisinart
™
Convection Bread Maker. Press Menu
and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough from machine and transfer
to a lightly floured surface. Dough will be sticky. With floured hands, knead dough lightly until no longer sticky, adding flour as necessary. Divide dough into
16–12–8 equal pieces. Let rest 5 minutes.
Line baking sheets with parchment paper. With well-floured hands, roll each small piece of dough into a ball, then shape into a round about 3 inches in
diameter. Arrange evenly spaced on baking sheet. Cover with plastic wrap and let rise until light and about doubled in size, about 30 to 40 minutes.
Preheat oven to 400°F (200°C). Dust rolls with flour and cut 2 parallel or crossed slashes into each roll, about
1
⁄4-inch deep. Bake rolls for 20 to 25 minutes,
until browned and crusty. Transfer to a rack to cool completely before serving. These rolls are best when allowed to cool completely, but may be reheated to
serve warm. They are very good when sliced to make a sandwich or as a burger bun.
Nutritional information per roll:
Calories 174 (31% from fat) • carb. 26g • pro. 4g • fat 6g • sat. fat 3g • chol. 37mg • sod. 267mg • calc. 23mg • fiber 1g
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