Instructions: Serves 18. These simple rolls are popular at family dinners in December. Toasting the caraway seeds makes them sweet. These rolls are fairly large sized.

In large bowl, combine milk, honey and yeast. Let stand 10 minutes, or until foamy. Stir in 2 cups flour and mix well. Cover bowl with clean dishtowel and let rise 30 minutes. Stir in oats, oil, onion, garlic, and enough remaining flour to make kneadable dough. Knead dough on lightly floured surface until smooth, elastic and not too sticky, using more flour as needed. Place dough in clean bowl and cover with dishtowel. Let rise in warm place 1 hour.

Toast caraway seeds in 8-inch nonstick skillet over low heat until fragrant, about 10 minutes. Let cool. Line two large baking sheets with parchment paper. Turn dough onto lightly floured surface and divide into 18 pieces. Shape each ball into smooth round, then lightly press top of each roll in caraway seeds. Place rolls on baking sheets. Cover with dishtowel. Let rise in warm place 10 minutes. Preheat oven to 375F

Bake rolls until lightly browned, about 15-20 minutes.

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