Onion-Rye Rolls - cooking recipe

Ingredients

1 c. water
1 pkg. onion soup mix
1/2 c. mashed potatoes (reconstituted instant)
1 pkg. yeast
1 1/2 c. rye flour
2 Tbsp. sugar
2 Tbsp. caraway seed
2 Tbsp. cooking oil
1 egg
2 1/4 to 2 1/2 c. white flour
2/3 c. (6 oz. can) evaporated milk

Preparation

Combine water, onion soup mix and potatoes.
Cool to lukewarm. Add yeast; stir in rye flour, milk, sugar, caraway seed, oil and egg.
Beat 2 minutes with mixer.
Add 2 1/4 to 2 1/2 cups of white flour to make stiff dough, beating well by hand.
Cover and let rest 30 minutes.
Toss on floured surface until no longer sticky. Roll out 1/2 inch thick.
Cut with 3-inch round cookie cutter or tuna fish can.
Place on cookie sheets, well-greased and sprinkled with cornmeal.
Let rise until light and doubled.
Bake at 375\u00b0 for 20 to 25 minutes until light golden brown.