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Onion-Shallot Rye Rolls

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La Belle Cuisine

Onion-Shallot Rye Rolls
Bon Appetit October 1989

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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.
 

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