Rye Horns Recipe

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We live on a farm, so filling, flavorful meals are a must. No one can resist these tender rye rolls brushed with melted butter.

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Rye Horns Recipe

Prep: 25 min. + rising Bake: 10 min. + cooling

Yield: 16 Servings

25 10 35

Ingredients

6 to 6-1/2 cups all-purpose flour
1-1/2 cups rye flour
1/4 cup packed brown sugar
1 package (1/4 ounce) active dry yeast
2 teaspoons salt
2 teaspoons caraway seeds
1/2 teaspoon baking soda
2 cups 2% milk
1/4 cup butter, melted
2 tablespoons dark molasses
2 eggs
Additional melted butter

Directions

In a large bowl, combine 2 cups all-purpose flour, rye flour, sugar, yeast, salt, caraway seeds and baking soda. In a large saucepan, heat the milk, butter and molasses to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in 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 rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Cover and let rise in a warm place until doubled, about 30 minutes.
Roll each ball into a 6-in. x 3-in. oval. Roll up, jelly-roll style, starting with a long side, stretching and pinching ends while rolling to taper ends.
Place on greased baking sheets. Curve rolls to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 8-12 minutes or until lightly browned. Remove from pans to wire racks. Brush with melted butter. Cool. Yield: 16 rolls.

Nutritional Facts 1 serving (1 each) equals 280 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 390 mg sodium, 50 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Rye Horns in Best of Country Breads , p58

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Rye Horns

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(1-1) of 1 reviews

Reviewed on Mar. 17, 2012 by moskalb

I never write reviews, but this time I had too. I have been baking for 8 years now as a well experienced amateur. I bake all the breads in the house (I have a family of 4). I decided to try these along side corned beef for St. Patty's Day. Well needless to say there are only a few left and we haven't even started dinner. I did make my own modifications: I used ~1/2 cup of sourdough starter to add depth and enzymes, but i still used the yeast as indicated. I also used a rye sponge with 1/8 tsp of yeast that sat over night in 2 cups of rye and enough water to make a THICK paste with little to no stirring. I also added extra salt as this lends itself well to rye. I hope this helps. I have had mixed success with rye recipes but this is going into my book ASAP. Also, I only add the rye the last 2 minutes of mixing. this prevents the gumminess from occurring but make sure it is well incorporated. Thanks for the recipe!!