Potato-Onion Rye Rolls

kingarthurbaking.com

BarbWill

Instant Pot addict! Love to cook! Widowed and live in Sacramento, CA area!

2 ½ cups (298g) King Arthur Unbleached All-Purpose Flour

1 ½ cups (159g) King Arthur Organic Pumpernickel Flour*

3 tablespoons (34g) potato flour or ½ cup (34g) dried potato flakes (instant mashed potatoes)

1 tablespoon (7g) King Arthur Whole Grain Bread Improver or vital wheat gluten

2 tablespoons (25g) vegetable oil

2 tablespoons (43g) molasses

1 ½ teaspoons (9g) salt

2 teaspoons King Arthur Deli Rye Flavor, optional but delicious

1 ½ teaspoons instant yeast

1 tablespoon black cocoa, optional, an excellent color enhancer

1 ¼ to 1 ½ cups (283g to 340g) water, lukewarm

¾ cup (60g) canned French-fried onions or ⅓ cup (35g) dried minced onions

2 tablespoons butter, melted, for brushing on the rolls

note: Also known as whole rye flour.

Directions at kingarthurbaking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer