Ingredients for Bacon Onion Rye Rolls
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How to Make Bacon Onion Rye Rolls
- In a large bowl, combine 1 cup warm water (105-115°F), 2 ¼ teaspoons active dry yeast, and 1 tablespoon sugar. Let stand for 5-10 minutes until foamy.
- Add 2 tablespoons olive oil, 1 teaspoon salt, and 1 large egg to the yeast mixture. Whisk to combine.
- Gradually add 3 cups all-purpose flour and 2 cups rye flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed, until the dough is smooth and elastic.
- In a separate skillet, cook 4 slices bacon until crispy. Crumble and set aside.
- In the same skillet, sauté 1 large onion, thinly sliced, in bacon grease until caramelized (about 20 minutes).
- Grease a large bowl and place the dough inside. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.
- Shape each piece into a ball and place on a baking sheet lined with parchment paper.
- Combine the caramelized onions and crumbled bacon.
- Press a small indentation into each roll and fill with the bacon-onion mixture.
- Cover the rolls and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
8g
Fat
29g
Carbs
8g
