Sourdough Rye and Onion Rolls Pistolet Style

Elevate your bread game with these Sourdough Rye and Onion Rolls, crafted in the elegant pistolet style for perfectly portioned, oval-shaped delights. Blending the earthy richness of rye flour with the tangy depth of an active sourdough starter, these artisan rolls are studded with sweet, caramelized onions for a burst of savory flavor in every bite. A subtle hint of optional caraway seeds adds a classic European touch, while a golden egg-wash crust ensures they’re as visually stunning as they are delicious. Perfect for sandwiches, hearty soups, or as a standalone treat, these rolls offer a rustic, bakery-quality experience right from your home oven. With fluffy interiors and crisp exteriors, these rolls are an irresistible fusion of texture and flavor.

Nutriscore Rating: 72/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 8

Ingredients

• 200 grams Rye flour
• 100 grams Bread flour
• 100 grams Sourdough starter (active and bubbly)
• 170 milliliters Water (lukewarm)
• 8 grams Salt
• 10 grams Sugar
• 100 grams Caramelized onions (cooled)
• 1 tablespoon Olive oil
• 1 teaspoon Caraway seeds (optional)
• 1 unit Egg (beaten, for egg wash)

Directions

Step 1

In a large mixing bowl, combine the rye flour, bread flour, and salt.

Step 2

In a separate bowl, mix the sourdough starter, lukewarm water, and sugar until well combined.

Step 3

Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.

Step 4

Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.

Step 5

Flatten the dough slightly, then add the cooled caramelized onions and caraway seeds (if using). Knead gently to incorporate the onions evenly.

Step 6

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel and let rise for 90 minutes or until it doubles in size.

Step 7

After the first rise, punch down the dough and divide it into 8 equal portions. Shape each piece into a small oval roll, similar to pistolets.

Step 8

Place the rolls on a parchment-lined baking sheet, leaving a bit of space between each. Cover loosely with a towel and let rise for 60 minutes or until puffy.

Step 9

Preheat the oven to 220°C (425°F).

Step 10

Brush the tops of the rolls gently with the beaten egg for a golden finish.

Step 11

Using a sharp knife, make a shallow slash lengthwise on each roll to help them expand during baking.

Step 12

Bake the rolls in the preheated oven for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Step 13

Transfer the baked rolls to a wire rack to cool completely before serving.

Nutrition Facts

Serving size	(756.5g)

Amount per serving	% Daily Value*
Calories	1448.8

Total Fat 29.0g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 186mg	0%
Sodium 3425.4mg	0%
Total Carbohydrate 271.2g	0%
Dietary Fiber 36.2g	0%
Total Sugars 22.4g
Protein 41.8g	0%

Vitamin D 41IU	0%
Calcium 140.0mg	0%
Iron 11.5mg	0%
Potassium 1406.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.3%

Protein: 11.1%

Carbs: 71.7%