Rye Walnut Rolls

Name: Rye Walnut Rolls
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 24
Cuisine: Global
Ingredients: 2 teaspoons active dry yeast (from a 1/4-oz package); 1 teaspoons black pepper; 1 large egg beaten with 1 tablespoon water for egg wash; 1 liters all-purpose flour plus more for kneading and dusting; 1 Tbsp mild honey or sugar; 118 milliliters olive oil; 237 milliliters medium onion, chopped; 59 milliliters nigella or poppy seeds; 237 milliliters rye flour; 1 Tbsp salt, divided; 177 milliliters walnuts, toasted, cooled, and coarsely chopped; 59 milliliters warm water (105–115°F); 473 milliliters whole milk

Rye Walnut Rolls might be just the bread you are searching for. One serving contains 212 calories, 6g of protein, and 9g of fat. This recipe serves 24. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up mild honey, onion, flour, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Line 2 large baking sheets with parchment paper. 3Cook onion with 1/4 teaspoon salt in oil in a 10-inch skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes.

Ingredients you will need

Onion

Salt

Cooking Oil

Equipment you will use

Baking Paper

Baking Sheet

Frying Pan

Drain onions in a sieve set over a bowl, reserving onions. Stir milk into onion oil in bowl.

Ingredients you will need

Onion

Milk

Cooking Oil

Equipment you will use

Sieve

Bowl

Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

Ingredients you will need

Honey

Water

Yeast

Equipment you will use

Bowl

Mix flours, pepper, milk mixture, and remaining 2 3/4 teaspoons salt into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, about 6 minutes.

Ingredients you will need

Pepper

Dough

All Purpose Flour

Yeast

Milk

Salt

Equipment you will use

Wooden Spoon

Spatula

Pat dough into a 9-inch square and sprinkle with onions and walnuts. Fold dough over to enclose filling and pinch edges to seal. Knead to distribute onion and nuts throughout dough, dusting with just enough flour to keep dough from sticking, about 2 minutes. (Dough will be lumpy; if any nuts or pieces of onion pop out, just push them back in.)

Ingredients you will need

Walnuts

Onion

Dough

All Purpose Flour

Nuts

Pop

Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

Bowl

Punch down dough (do not knead), then halve.

Ingredients you will need

Dough

Punch

Roll half of dough on a lightly floured surface with lightly floured hands into a 12-inch-long log (keep remaining half covered with plastic wrap).

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Cut log into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 2 inches apart on a baking sheet. Cover rolls with a kitchen towel (not terry cloth). Make more rolls with remaining dough, arranging and covering them on second sheet.

Ingredients you will need

Dough

Roll

Equipment you will use

Kitchen Towels

Baking Sheet

Let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

Ingredients you will need

Dough

Preheat oven to 375°F with racks in upper and lower thirds.

Equipment you will use

Oven

Brush rolls with egg wash and sprinkle with nigella seeds.

Ingredients you will need

Roll

Seeds

Egg

Bake, switching position of sheets halfway through, until golden brown, 20 to 25 minutes.

Equipment you will use

Oven

Transfer rolls to a rack and cool at least 20 minutes.

Ingredients you will need

Roll

Rolls are best the day they're made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.

Ingredients you will need

Roll

Wrap

Equipment you will use

Baking Sheet

Oven