RYE WALNUT ROLLS
Walnuts are commonly paired with whole wheat, but something pretty great happens when you team them up with tangy rye and bits of sweet sautéed onion instead. A batch of these is especially tasty alongside a platter of your favorite cheeses.
Provided by Ruth Cousineau
Categories Bread Egg Bake Christmas Thanksgiving Walnut Family Reunion Potluck Poppy Gourmet
Yield Makes 2 dozen rolls
Number Of Ingredients 13
Steps:
- 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. Drain onions in a sieve set over a bowl, reserving onions. Stir milk into onion oil in 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.)
- 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.
- 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.)
- 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.
- Punch down dough (do not knead), then halve. 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). 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. Let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
- Preheat oven to 375°F with racks in upper and lower thirds.
- Brush rolls with egg wash and sprinkle with nigella seeds. Bake, switching position of sheets halfway through, until golden brown, 20 to 25 minutes. Transfer rolls to a rack and cool at least 20 minutes.
RYE ROLLS
I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.-Awynne Thurstenson, Siloam Springs, Arkansas
Provided by Taste of Home
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. , In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 123 calories, Fat 3g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 211mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
WALNUT RYE BREAD
i was looking through my bread cookbook and found this one that i had never tried. this is a dense hearty bread that went very well dipped in a fruity extra virgin olive oil.
Provided by chia2160
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- add ingredients (EXCEPT NUTS) to your bread machine in this order.
- set loaf size, crust and bake on whole wheat or fruit/nut cycle.
- after 5 minutes check to see that dough is in a smooth ball.
- if too dry add water 1 tsp at a time, if too wet add flour 1 tsp at a time.
- add nuts when machine beeps, or at the end of the cycle.
- cool on a rack before slicing.
RAISIN & WALNUT DARK RYE BREAD
Cocoa and molasses give this rye loaf a deep dark brown color and rich flavor. The recipe can be made with or without the raisins or walnuts, and can also be turned into buns or rolls.-Bee Engelhart, Bloomfield Hills, Michigan
Provided by Taste of Home
Time 45m
Yield 1 loaf (1-1/2 pounds, 12 slices).
Number Of Ingredients 12
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed., Grease a baking sheet; sprinkle with cornmeal. When cycle is completed, turn dough onto a lightly floured surface. Knead in raisins and walnuts. Shape into a round loaf; transfer to prepared pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake 30-35 minutes or until dark golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts :
CRANBERRY WALNUT RYE BREAD
Make and share this Cranberry Walnut Rye Bread recipe from Food.com.
Provided by nvermd
Categories Yeast Breads
Time 2h40m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm water.
- Add sour cream, salt, molasses, sugar, allspice, cloves, cranberries, walnuts and rye flour.
- Mix on low speed to blend then mix on medium speed for 5 minutes.
- Add enough white flour to make a soft dough.
- Knead for 5 minutes.
- Place in a greased bowl and let rise until doubled.
- Punch down and divide in two.
- Let rest for 10 minutes.
- Grease two 9" by 5" loaf pans.
- Shape dough to fit into pans then let rise until double.
- Bake at 375 degrees for 35 to 40 minutes until deep golden brown.
- Remove from pans immediately and cool on wire racks.
- Brush with butter while still warm if desired.
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RYE ONION WALNUT ROLLS RECIPE - ANDREA MEYERS
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Reviews 14Category BreadCuisine AmericanTotal Time 4 hrs 25 mins
- Heat the saute pan and cook the onion in the olive oil with 1/4 teaspoon of the salt until it's soft, about 4 to 5 minutes. Drain the onions in the sieve over the medium bowl. Add the milk and stir.
- In the bowl of the stand mixer, mix the all-purpose flour, rye flour, pepper, yeast, and the rest of the salt. (If using active dry yeast, stir together yeast, warm water, and honey in large bowl and let stand until foamy, about 5 minutes. If mixture doesn’t foam, start over with new yeast. Add flours and remaining salt to yeast mixture.)
- Add the warm water and honey to the milk mixture, then pour into the dry ingredients. Mix on low until a soft dough forms. Turn the speed up to 2 and mix until the dough is smooth and elastic, up to 6 minutes. (To mix by hand, add the ingredients in order described to large mixing bowl. Stir with wood spoon until a soft dough forms. Turn the dough out onto a wooden surface that is lightly dusted with flour. Knead by hand until the dough is elastic and smooth, about 6 minutes.)
- Add the onion and the chopped roasted walnuts, then mix again on low until everything is evenly distributed. (By hand: Pat the dough into a 9-inch square and sprinkle on the onions and walnuts. Fold the dough over to enclose the filling and pinch the edges to seal. Knead the dough to distribute the onions and walnuts throughout, about 2 minutes.) The dough will be lumpy. Push back in any pieces of onions or nuts that pop out, though this might be easier said than done.
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