Caraway Rye Rolls Recipe

Caraway Rye Rolls Recipe photo by Taste of Home

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The caraway and rye flavors really come through in these tender yeast rolls. A crispy golden crust and muffin shape make them an attractive addition to any meal. -Dot Christiansen, Bettendorf, Iowa

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Caraway Rye Rolls Recipe

Prep: 15 min. + rising Bake: 20 min.

Yield: 24 Servings

15 20 35

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm 4% cottage cheese (110° to 115°)
1/2 cup sugar
2 eggs, lightly beaten
2 tablespoons caraway seeds
2 teaspoons salt
1/2 teaspoon baking soda
1 cup rye flour
3 to 4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 cup all-purpose flour. Beat until smooth. Gradually stir in enough remaining all-purpose flour to form a sticky batter (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
Stir dough down. Turn onto a lightly floured surface; divide into 24 pieces. Place in well-greased muffin cups. Cover and let rise until doubled, about 35 minutes.
Bake at 350° for 18-20 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 117 calories, 2 g fat (1 g saturated fat), 22 mg cholesterol, 296 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Caraway Rye Rolls in Taste of Home December/January 2003, p31

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Caraway Rye Rolls

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(1-1) of 1 reviews

Reviewed on Dec. 12, 2010 by BethAnnCall

My family loves these rolls. I have also adapted the recipe for my St. Patrick's Day dinner, making three or four balls in each section. I always leave out the caraway seeds and have received many compliments on this recipe whenever I have made them.