Rye buns with onions
Description
Rye onion rolls go well with borscht and other hot soups. As it turns out, making delicious, soft, airy rye onion rolls is easier than easy. I’m sharing the recipe. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Lay out all the ingredients on the table before you start cooking.
- 2
Step 2
In a bowl, combine the yeast and 125 ml of warm water. Whisk these ingredients until the yeast is completely dissolved.
- 3
Step 3
Add sugar, salt, and 2 tbsp wheat flour.
- 4
Step 4
Whisk everything until all lumps disappear.
- 5
Step 5
Peel and finely grate the onion. Add the grated onion to the bowl with the dough mixture you’re making. Whisk everything together.
- 6
Step 6
Add the remaining water and vegetable oil. Mix.
- 7
Step 7
Add the remaining wheat flour and rye flour.
- 8
Step 8
Knead the dough until it no longer sticks to your hands. It will be fairly firm because of the rye flour. Shape the dough into a ball in the bowl, cover the bowl with a kitchen towel, and let it rest for 1 hour.
- 9
Step 9
After an hour, the dough had risen noticeably.
- 10
Step 10
Divide the dough into 12–14 equal pieces. I ended up with 12 pieces, 70 grams each. Roll each piece into a bun and place on a baking sheet lined with baking parchment. Brush each bun with beaten egg yolk and sprinkle lightly with flax seeds or sesame seeds.
- 11
Step 11
Bake the rolls in an oven already preheated to 180 degrees for 20–25 minutes.
- 12
Step 12
Done. Serve at the table.