Print Options

Back to Rye Horns >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Rye Horns

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

16 ServingsPrep: 25 min. + rising Bake: 10 min. + cooling

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

2 of 2

Rye Horns (continued)

Directions (continued)

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.

Nutrition 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.