Bacon Onion Rye Rolls Recipe

Ingredients for Bacon Onion Rye Rolls

• Milk
• Butter
• Egg Yolk
• Unbleached All Purpose Flour
• 2 cups rye flour
• 1 tablespoon sugar
• Instant Yeast
• 1 teaspoon salt
• 4 slices bacon
• Onions
• Egg White

How to Make Bacon Onion Rye Rolls

1. 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.
2. Add 2 tablespoons olive oil, 1 teaspoon salt, and 1 large egg to the yeast mixture. Whisk to combine.
3. Gradually add 3 cups all-purpose flour and 2 cups rye flour, mixing until a shaggy dough forms.
4. 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.
5. In a separate skillet, cook 4 slices bacon until crispy. Crumble and set aside.
6. In the same skillet, sauté 1 large onion, thinly sliced, in bacon grease until caramelized (about 20 minutes).
7. 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.
8. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.
9. Shape each piece into a ball and place on a baking sheet lined with parchment paper.
10. Combine the caramelized onions and crumbled bacon.
11. Press a small indentation into each roll and fill with the bacon-onion mixture.
12. Cover the rolls and let rise for another 30 minutes.
13. Preheat oven to 375°F (190°C).
14. Bake for 20-25 minutes, or until golden brown.
15. Let cool slightly before serving.