Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 134
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 7 mg
  • Sodium:
  • 375 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 2 g
  • Protein:
  • 3 g

Accordion Rye Rolls

These rolls will make anyone like rye bread. Even though Mom fixes the dough a day ahead, she bakes them right before serving so they're hot and fresh. Any extra effort in making them is well worth it. -Alyson Armstrong, Parkersburg, West Virginia

SERVINGS

24

CATEGORY

Breads

METHOD

Baked

PREP

30 min.

COOK

20 min.

TOTAL

50 min.

INGREDIENTS

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/4 cup molasses
  • 4 tablespoons butter, softened, divided
  • 1 tablespoon sugar
  • 1 tablespoon plus 1/2 teaspoon salt, divided
  • 3 to 3-1/2 cups all-purpose flour
  • 2-1/2 cups rye flour
  • Vegetable oil
  • 1 egg white
  • 2 teaspoons caraway seeds

DIRECTIONS

In a large mixing bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough.
    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let stand for 20 minutes.
    Punch dough down. Turn onto a lightly floured surface,divide into four portions. Roll each portion into a 14-in. x 6-in. rectangle. Brush with remaining butter.
    With dull edge of a table knife, score dough width-wise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across the dough. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
    When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small mixing bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375° for 20-25 minutes or until lightly browned. Remove from pans to wire racks. Yield: 2 dozen.

Printed from tasteofhome.com Oct 12, 2008

Copyright Reiman Media Group, Inc © 2008