Potato-Onion Rye Rolls Recipe | King Arthur Baking

Ingredients

• 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups (159g) King Arthur Pumpernickel Flour*
• 3 tablespoons (34g) potato flour or 1/2 cup (34g) dried potato flakes (instant mashed potatoes)
• 1 tablespoon (7g) vital wheat gluten
• 2 tablespoons (25g) vegetable oil
• 2 tablespoons (43g) molasses
• 1 1/2 teaspoons (9g) table salt
• 2 teaspoons King Arthur Deli Rye Flavor, optional but delicious
• 1 1/2 teaspoons instant yeast
• 1 tablespoon black cocoa, optional, an excellent color enhancer
• 1 1/4 to 1 1/2 cups (283g to 340g) water, lukewarm
• 3/4 cup (60g) canned French-fried onions or 1/3 cup (35g) dried minced onions
• 2 tablespoons butter, melted, for brushing on the rolls