Ingredients
1-1/4 cups rye flour1/2 cup wheat germ2 tablespoons caraway seeds1 package (1/4 ounce) active dry yeast1 teaspoon salt3 cups all-purpose flour1 cup 2% milk1/2 cup water3 tablespoons butter2 tablespoons honey1/3 cup finely chopped onionEGG WASH:1 large egg2 teaspoons water
Preparation
In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°.
For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.
