Name: Rye Walnut Rolls
Cook time: 45 min
Total time: 5 hr (includes rising)
Yield: Makes 2 dozen rolls
Ingredients: 1 medium onion, chopped (1 cup); 1 tablespoon salt, divided; 1/2 cup olive oil; 2 cups whole milk; 2 teaspoons active dry yeast (from a 1/4-oz package); 1/4 cup warm water (105-115°F); 1 tablespoon mild honey or sugar; 5 1/2 cups all-purpose flour plus more for kneading and dusting; 0; 1 cup rye flour; 1/2 teaspoon black pepper; 3/4 cup walnuts, toasted, cooled, and coarsely chopped; 1 large egg beaten with 1 tablespoon water for egg wash; 1/4 cup nigella or poppy seeds

Rye Walnut RollsPhoto by Romulo Yanes

Walnuts are commonly paired with whole wheat, but something pretty great happens when you team them up with tangy rye and bits of sweet sautéed onion instead. A batch of these is especially tasty alongside a platter of your favorite cheeses.

Cooks' note:

Rolls are best the day they're made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.

Recipe notes

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