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Cheese Onion Rye Rolls


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Could not get the photos to post, nor the scanned copy of the recipe so here we go: this makes 24 2 oz rolls=

2 2/3 c bread flour
3/4 c rye flour
1 Tbsp diastatic malt pwdr (can be skipped if you don't have any)
2 Tbsp active dry yeast
1 1/2 c warm water
2 tsp salt (I use kosher)
2 tsp sugar (I sub barley malt )
1 Tbsp molasses
1 Tbsp oil
1 c coarsely diced cheddar cheese
1 c coarsely diced onion (saute to soften)
cornmeal for dusting

1-Combine flours, yeast, dry malt and mix
2-add water, salt, sugar, molasses, oil, barley malt & mix about 4 minutes
3-add cheese & onions mix another another minute or two
4-place dough in oiled bowl to rest covered 90 minutes
5-pour dough onto work surface, fold 2-3 times, cover & let rest 15-20 minutes
6-dust 2 cookie sheets with corn meal ( I have silicone mats so I skip this)
7-place dough on your work surface, press out into a square shape about 3/8" thick, and cut into 24 2 oz pieces.
8-shape each piece into a ball and slightly flatten to look like a dinner roll
9-place on cookie sheet and cover with a damp cotton towel to raise about 35-40 minutes
10-make a slit on top of each roll with a sharp knife or razor blade
11-bake 15-20 minutes until golden brown crust & sound hollow when tapped on the bottom.

I have found this to be an excellent basic roll recipe if you leave out the cheese & onions. I've used bacon pieces with cheese, jalapeno & cheese, caraway seeds and salt topping (kummelweck style), and just plain for any occasion.The last batch was done in the oven, but I've decided to try the next ones on the Akorn

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