PREPARE THE ADD-INS
Toast the pine nuts in a dry skillet over medium-low heat, stirring frequently for 3-4 minutes until golden and fragrant. Transfer to a plate and cool completely.

Caramelize the onions by melting butter with 1 tablespoon olive oil in the same skillet over medium heat. Add thinly sliced onion and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until deeply golden and sweet. The onions should reduce by about half and develop rich amber colour. Transfer to a plate, spread out, and cool completely.

Combine the cooled onions and pine nuts together and set aside.

BUILD THE DOUGH
In the bowl of a stand mixer or large mixing bowl, whisk together bread flour, rye flour, instant yeast, and salt until evenly distributed. Add caraway seeds if using.

Stir honey into warm water until dissolved. Add to flour mixture along with remaining 1 tablespoon olive oil.

Using the dough hook on low speed or a wooden spoon, mix until a shaggy dough forms, about 2 minutes. Cover the bowl with plastic wrap and let rest for 20-30 minutes. This autolyse allows the flours to fully hydrate and makes subsequent kneading more effective.

DEVELOP THE GLUTEN
Using the dough hook on medium speed, knead for 8-10 minutes. The dough should pull away from the sides of the bowl and form a smooth, slightly tacky ball. If kneading by hand, use the slap-and-fold method for 10-12 minutes.

Check for gluten development by pinching off a small piece and gently stretching it between your fingers. If you can stretch it thin enough to see light through without it tearing immediately, the gluten is developed. Rye doughs will not achieve the same translucency as pure wheat but should show significant stretch.

INCORPORATE THE ADD-INS
Turn dough out onto a lightly floured surface. Press into a rough rectangle. Spread half the onion and pine nut mixture over the surface.

Fold the dough in thirds like a letter. Press gently to seal. Rotate 90 degrees, flatten again, add remaining add-ins, and fold again.

Knead gently for 2-3 minutes just until add-ins are distributed throughout. Some will poke through the surface which creates attractive rustic texture. Form dough into a smooth ball, tucking the edges under to create surface tension.

FIRST RISE
Place dough in a lightly oiled bowl, turning to coat all surfaces. Cover tightly with plastic wrap.

Let rise in a warm place at 24-27°C (75-80°F) until doubled in size, about 1-1½ hours. The dough is ready when you can press a floured finger into it and the indentation remains.

SHAPE THE ROLLS
Line a baking sheet with parchment paper. Turn dough onto a lightly floured surface. Using a bench scraper or sharp knife, divide into 12 equal pieces of about 60g each.

Working with one piece at a time, gently flatten into a rough disk. Fold the edges toward the center, pressing to seal. Flip seam-side down.

Cup your hand over the dough ball. Using circular motions, drag the dough against the work surface to create surface tension. The friction between the dough and counter tightens the outer layer. The roll should be smooth and taut on top.

Place shaped rolls on the prepared baking sheet, spacing 5cm (2 inches) apart.

SECOND RISE
Cover loosely with plastic wrap or a damp kitchen towel. Let rise until visibly puffed and increased by about 50% in size, about 45-60 minutes. When you gently poke one with a floured finger, the indentation should fill in slowly.

BAKE
Preheat oven to 200°C (400°F) with rack in center position.

Using a sharp knife or razor blade, make a shallow slash across the top of each roll.

Bake for 20-25 minutes, rotating halfway through, until deeply golden brown and hollow-sounding when tapped on the bottom. Internal temperature should reach 93°C (200°F).

Transfer rolls to a wire rack. Cool for at least 15 minutes before serving.

MAKE THE LENTIL CHUTNEY
Rinse chana dal thoroughly. In a dry skillet over medium heat, toast dal for 5-7 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and cool.

In a blender or food processor, combine toasted dal, grated coconut, green chilies, ginger, garlic, tamarind paste, salt, and water. Blend until smooth, scraping down sides as needed. The consistency should be thick but spreadable.

For the tempering, heat oil in a small pan over medium-high heat. Add mustard seeds which should begin to pop within seconds. Immediately add broken dried chilies, curry leaves, and asafoetida. Fry for 15-20 seconds until curry leaves are crisp.

Immediately pour the hot tempering over the blended chutney and stir to incorporate. The sizzle and steam are essential as the heat blooms the spices. Taste and adjust salt, tamarind, or chilies as needed.