Onion rye rolls

I love rye bread on any day, but with onions? Oh my, just the smell of these baking alone make your mouth water.

2 tbsp caraway seeds
1-1/2 cups Dark rye flour
2 tbsp Sugar
2 tsp Salt
1 tbsp Active dry yeast
1/2 cup Warm Water (110 - 115 degrees F)
1 cup Milk (room temperature)
2 tb Olive oil
3/4 cup Finely Chopped Onion
2-1/2 cups Unbleached white flour

In a large bowl measure 1-1/2 cups of rye flour and 1/2 cup of white flour; add the sugar, salt, and yeast, stir to blend. Pour in the milk, hot water and oil. Draw in the flour to make a thick batter and add the chopped onion and caraway seeds. Start adding the remaining white flour 1/2 cup at a time to make a mass that can be lifted from the bowl.
Turn the dough onto a floured work surface and knead aggressively with a push-turn-fold rhythm, about 8-10 minutes, adding sprinkles of flour as needed if dough is too sticky.
Place dough in a greased bowl, turn to coat, cover and set aside in a warm place until doubled in volume (approximately 1-1/2 hours).
Punch down dough and lift to the floured work surface. Allow the dough to relax for 5 minutes. Then form into desired shapes – loaves or rolls, etc. Cover and allow the dough to double in volume.
Preheat oven to 375°F and bake for about 45 minutes or until a light, golden brown crust forms. Test for doneness by rapping knuckles on loaf – should sound hollow.