Onion-Rye dinner rolls

• 1 cup milk
• 2 tablespoons honey
• 1 teaspoon salt
• 3 tablespoons butter
• 5/16 oz active dry yeast
• 1/2 lukewarm water (110⁰F)
• 3 cups white flour
• 2 tablespoons caraway seeds
• 6 tablespoons minced onion
• 1/2 wheat germ
• 1-1 1/4 cups rye flour
• 1 egg
• 2 teaspoons water

1. Scald milk; combine it in mixing bowl with honey, salt, and butter.
2. Stir well; cool to lukewarm.
3. Dissolve yeast in the lukewarm water; combine with milk mixture.
4. Add white flour and beat vigorously 1 minute or until batter is very smooth.
5. Add caraway seeds, onion, wheat germ, and enough rye flour so dough is firm enough to knead.
6. Turn dough onto floured surface; knead 8 minutes.
7. Place in greased bowl, turning once to coat evenly.
8. Cover and let rise in warm place until dough is doubled (one hour).
9. Punch down dough and roll by hand into a long rope about 1  1/2 inches thick.
10. Cut into 1 1/2 inch pieces and shape into buns.
11. Place 2 inches apart on an oiled baking sheet.
12. Cover with towel and let rise until doubled.
13. Preheat oven to 400⁰F.
14. Beat the egg with warm water and brush the top of the buns.
15. Bake 12-15minutes or until nicely browned

Yield 18-24 dinner rolls.