Onion-Rye Rolls

• 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

1. Combine water, onion soup mix and potatoes.
2. Cool to lukewarm. Add yeast; stir in rye flour, milk, sugar, caraway seed, oil and egg.
3. Beat 2 minutes with mixer.
4. Add 2 1/4 to 2 1/2 cups of white flour to make stiff dough, beating well by hand.
5. Cover and let rest 30 minutes.
6. Toss on floured surface until no longer sticky. Roll out 1/2 inch thick.
7. Cut with 3-inch round cookie cutter or tuna fish can.
8. Place on cookie sheets, well-greased and sprinkled with cornmeal.
9. Let rise until light and doubled.
10. Bake at 375u0b0 for 20 to 25 minutes until light golden brown.

water, onion soup mix, potatoes, yeast, rye flour, sugar, caraway seed, cooking oil, egg, white flour, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180715 (may not work)