Bacon-Onion Rye Rolls

12 ingredients
1 steps

Ingredients

  • 1 cup lukewarm milk
  • 4 tablespoons melted butter
  • 1 large egg yolk, reserve the white for the filling
  • 1 large egg yolk, reserve the white for the filling
  • 3 34 cups king arthur unbleached all-purpose flour
  • 12 cup rye flour (white, medium, or pumpernickel flour) or 12 cup whole wheat flour
  • 2 tablespoons sugar
  • 2 teaspoons instant yeast
  • 1 12 teaspoons salt
  • 1 lb bacon
  • 2 large onions, peeled and chopped, about 4 cups
  • 1 large egg white, reserved from dough

Directions

  1. 1
    ["To make the dough:.", "Combine all of the dough ingredients, and mix until the dough starts to leave the sides of the bowl.", "(If you're using a stand mixer, use the flat beater for this step.)", "Cover the bowl and let this shaggy mass rest for 15 minutes or so, to absorb the liquid and make it easier to knead.", "Knead the dough until it's smooth and slightly sticky, about 7 minutes in a stand mixer equipped with a dough hook.", "Place the dough in a lightly greased bowl or 8-cup measure, cover the container with plastic wrap, and let the dough rise for 1 hour, or until it's increased in volume by at least a third.", "While the dough is rising, make the filling.", "Fry the bacon (or bake it in a 350F oven for about 35 minutes), until it's crisp and light brown.", "Fry the onions until they're a rich, golden brown in some of the bacon fat, if desired; or fry them in olive oil.", "They should brown nicely in about 20 minutes.", "Crumble the bacon, and combine it with the onions.", "When barely lukewarm, stir in the reserved egg white; this will help keep the filling from spilling out of the rolls.", "Gently deflate the risen dough, and roll it into a 12\" x 18\"" rectangle.""

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