Onion-Rye Rolls

Directions

1. 1
   Combine water, onion soup mix and potatoes.
2. 2
   Cool to lukewarm. Add yeast; stir in rye flour, milk, sugar, caraway seed, oil and egg.
3. 3
   Beat 2 minutes with mixer.
4. 4
   Add 2 1/4 to 2 1/2 cups of white flour to make stiff dough, beating well by hand.
5. 5
   Cover and let rest 30 minutes.
6. 6
   Toss on floured surface until no longer sticky. Roll out 1/2 inch thick.
7. 7
   Cut with 3-inch round cookie cutter or tuna fish can.
8. 8
   Place on cookie sheets, well-greased and sprinkled with cornmeal.
9. 9
   Let rise until light and doubled.
10. 10
    Bake at 375° for 20 to 25 minutes until light golden brown.