- Onion - 1 Piece
- Yeast, pressed - 50 Grams
- Water - 250 Milliliters
- Wheat flour - 250 Grams
- Rye flour - 225 Grams
- Sugar - 1 teaspoon
- Salt - 1/2 Teaspoon
- Vegetable oil - 50 milliliters
- Yolk - 1 Piece
- Sesame - - To taste
Yeast is mixed with half a glass of water. We mix it well. After that add sugar, salt and 2 tablespoons. wheat flour. A good mix - no lumps should not be. Onions are cleaned and crushed - you can just knife, and you can processor. Add the chopped onion into the dough. Mix well. Add the remaining water and vegetable oil. Stirring. Add all the remaining flour and knead the dough. It should be a fairly dense, steep dough. Leave it for 20-30 minutes, covered with a towel. During this time, the dough will increase substantially in volume. We divide the dough into 14-16 parts. From each part we form a small bun. We spread buns on a baking sheet (it is impossible to stack tightly, the distance between buns should be at least 3-4 cm, so that two baking trays will have to be cooked from this amount of ingredients). We roll each bun with a beaten egg. Then each bun is sprinkled with sesame seeds - it's not necessary, but I like it more (more beautiful and tastier). Bake for 25-30 minutes at 200 degrees to golden brown rolls. Rye buns with onions are ready. Serve better warm. Bon Appetit! ;)
Servings: 15