Harvest Home III
Dawna Barton
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

Onion-Shallot Rye Rolls

"The smell of good bread baking, like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

Onion-Shallot Rye Rolls
Bon Appetit October 1989

Makes 12 rolls

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 butter, melted
2 tablespoons brown sugar
1 large egg
1 1/2 teaspoons salt
3 cups (about) unbleached all-purpose flour

Topping:
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 mixer (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 in enough all-purpose flour 1/2 cup at a time to form soft dough. Knead dough on 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 lightly floured surface until smooth. Divide into 12 equal pieces. Roll each piece between hands and floured work surface into 6-inch-long oblong roll. Arrange 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,
about 40 minutes.
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.
 

Featured Archive Recipes:
Pepper, Onion and Poppy Seed Rolls
Rye and Walnut Rolls
Sun-Dried Tomato Rolls with Garlic
Laurie Colwin's Oatmeal Bread
 

Index - Bread Recipe Archives