This recipe for a bread using yeast will take two and a half hours from start to finish.

Onion rolls makes 12 rolls
2 Tbsp. active dry yeast 1 tsp. salt
1 tsp.sugar 3 Tbsp. caraway seed
1 cup lukewarm water 5 Tbsp. dried minced onion
1 cup milk 1 cup rye flour
2 Tbsp. brown sugar 3 - 4 cups white flour
2 Tbsp. olive oil
Proof the yeast with the sugar in the water. Heat 1/2 cup milk, brown sugar and oil in a
medium saucepan until the sugar is dissolved. Pour into a large mixing bowl and add
the remaining milk. Cool and add the yeast mixture. Add the remaining ingredients and
mix, adding as much additional white flour as needed and continue mixing until dough
is stiff. Turn the dough onto a floured board and knead for about 2 minutes or until the
dough is smooth and elastic. Wash out mixing bowl, dry out thoroughly and grease with
olive oil. Put dough back into the bowl, cover with a damp towel and put into a warm oven
to rise until double in bulk, about 1 hour. Divide the dough in thirds and then divide each
third into four pieces. Roll each piece into a ball, place on a greased cookie sheet and
flatten slightly. Place sheet into the oven and let rise again, about 45 minutes. Bake at
400 degrees for 15-20 minutes until the rolls are browned. Remove from oven and cool
on a medal rack. Serve.