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La Belle Cuisine
Onion-Shallot Rye Rolls
Bon Appetit October 1989
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1 envelope dry yeast
1 cup warm water (105 to
115 degrees F.)
3/4 cup rye flour
1/4 cup (1/2 stick) unsalted
2 tablespoons brown sugar
1 large egg
1 1/2 teaspoons salt
3 cups (about) unbleached
1/4 cup (1/2 stick) unsalted butter
1 large onion, chopped
2 medium shallots, minced
1/4 cup whipping cream
2 teaspoons caraway seeds
Sprinkle yeast over warm water in bowl of heavy-duty electric
(dough can also be mixed by hand). Let mixture stand 5 minutes. Add
rye flour, butter, sugar, egg and salt to yeast; stir to combine. Add 1 cup
all-purpose flour. Beat at medium speed until smooth, about 3 minutes. Mix
all-purpose flour 1/2 cup at a time to form soft dough. Knead
lightly floured surface until smooth and elastic, about 8 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl
with plastic. Let dough rise in warm area until doubled, about 1 hour.
Grease 9-by-13-inch baking pan. Gently punch dough down. Knead on
floured surface until smooth. Divide into 12 equal pieces. Roll each piece
between hands and floured work surface into 6-inch-long oblong
rolls in prepared pan in 2 rows just touching each other.
Cover loosely with
plastic and let rise in warm draft-free area until almost doubled in volume,
Meanwhile, prepare topping: Melt butter in heavy medium skillet over
medium heat. Add onion and shallots and sauté until softened, stirring
frequently, about 10 minutes. Add cream; increase heat and boil until liquid
is reduced by half, about 3 minutes. Scrape onion mixture into small bowl
and let cool. Stir in caraway seeds. Preheat oven to 375 degrees F. Gently
spoon topping evenly over tops of risen rolls. Bake until golden brown,
about 25 minutes. Transfer to rack and cool slightly before serving.
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