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Accordion Rye Rolls

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

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

Printed from tasteofhome.com Jul 25, 2008

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Accordion Rye Rolls cont.

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.