Caraway-Onion Rye Bread

We needed rolls for minute steaks, and this bread recipe sounded good. Lo and behold, it was even meant to be shaped into rolls. They turned out wonderful, and I'm excited to have homemade rolls in the freezer for the next time we have hamburgers.

Caraway-Onion Rye Bread
1 1/3 cups water
2 tsp. yeast
1 Tbsp. lemon juice
3 Tbsp. sugar
2 tsp. salt
2 tsp. caraway seeds
1/4 cup dried onion flakes
1 1/2 Tbsp. olive oil
1 cup rye flour
3 cups bread flour

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast, lemon juice and sugar. Let stand 5 minutes.

Add salt, caraway seeds, onion flakes, oil and rye flour. Beat well. Cover and let stand 15 minutes.

Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Punch down dough, and divide into 12 equal parts. Shape each part into a roll, and place on lightly greased baking sheets. Cover and let rise until doubled, about 60 minutes. Preheat oven to 350ºF. Bake 15 minutes until lightly browned. Cool on wire rack.