Multigrain Onion Rolls or Bread (Bread Machine)

Wonderful! The rolls had a delicious onion character - not too strong - very like good bakery rolls. They rose nicely, resulting in a very good texture for rolls made with whole wheat & rye flour. They made wonderful sandwiches with both ham and pastrami. We cut the recipe down to one-fourth to make 3 sandwich rolls and used our smaller bread machine. This worked quite well. Thanks for posting! ~Sue

I made these as rolls for sandwiches, and they're really good. I'm REALLY new at making rolls, or anything involving working with dough. I made these as the recipe calls for with the onions and butter, but had a hard time with the dough, and my machine really doesn't do "mix ins" well at all. They were still very tasty, so the second time I made it I substituted 2 T each of dry minced onions and butter, and mixed everything in the machine's dough cycle. I also sub'd brown sugar for the honey, and the only seeds I had were sunflower, so I used about 2T of those. So this last time, my only problem was dividing and shaping the rolls. At least I got 12 this time, but they were pretty poorly shaped, and it turns out, too small for my purposes. I'll just try for 8 next time. I'm determined to get good at making rolls, and I love this recipe. Thanks, duonyte!

Love this bread. I added caraway seeds and did not add the flax. The bread is moist on the inside with a nice chewy crust, not too sweet. Going to add the sauteed onions next time to make the onion bread. This is a keeper.

The flavour and texture of this bread/roll recipe is amazing! My mouth was watering as I smelled them baking and even when taking the picture the next morning. Next time I make them, I'll need to be very dilligent in checking the texture/consistency of the dough five minutes after the machine starts mixing it; if it's soft, I'll add some flour, as adding the onions & butter later does increase the moisture of the dough. I might try making them the old fashioned way, too, as I think I'd have better control over the consistency of the dough. In any case, I did knead in a bit of flour when shaping the rolls, which did the trick! Thanks for the recipe, duonte! Made for PRMR Tag.

I had to get creative because I don't have a bread machine, I also doubled the recipe, oh, and since I doubled the recipe I used 1 onion and 2 shallots. So I dissolved the yeast in the warm water and honey. Then added all dry ingredients minus 1 cup of bread flour and the seeds and onion and butter (as per instructions) I didn't have steel cut oats, so I just skipped that. Then I added in the water mixture, mixed it all. Finally I added the onions and butter, and seeds, mixed that, adding in the reserved flour until I got the right consistancy. I kneaded (sp?) the dough for 7 or so minutes. Let it rise in a greased bowl, one hour. Punched down the dough divided it in half rolled out each half, rolled it up into loaves put it in greased loaf pans, let rise again 40 minutes. then baked 350 for 35-40 min. Man! This smells amazing while it was cooking and it rose so beautifully! Very yummy! I'm going to add this to the list of breads I circulate making weekly!