Dill Rye Dinner Rolls with Onion

Steps

1. Warm half the olive oil in a small skillet over medium heat, add the onion and cook 6 to 8 minutes until soft and lightly golden. Let it cool to room temperature.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast and salt to make the dry mix.
3. Stir the honey and the remaining half of the olive oil into the lukewarm water, then pour it into the dry mix. This is about 68% hydration and 2% salt.
4. Add the cooled onion and the dill and mix into a shaggy, sticky dough.
5. Knead with wet hands or a dough scraper on a damp counter for 6 to 8 minutes until smoother; rye dough stays tacky, so wet your hands rather than dusting with more rye flour or bread flour.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1.5 times its size.
7. Line a baking sheet with parchment. Divide the dough into 12 equal pieces (about 90 g each), roll each into a tight ball with damp hands and set them 2 inches apart on the sheet.
8. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and a poked dent springs back slowly.
9. About 20 minutes before the proof ends, heat the oven to 400°F (200°C).
10. Brush the rolls with the egg wash.
11. Bake 20 to 24 minutes until deep golden and 190°F (88°C) in the center.
12. Cool the rolls on a rack for at least 20 minutes before serving.