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Rye Rolls

I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.—Awynne Thurstenson, Siloam Springs, Arkansas

30 ServingsPrep: 40 min. + rising Bake: 15 min./batch

Ingredients

1 tablespoon active dry yeast
2 cups warm water (110° to 115°)
4 eggs
1/2 cup nonfat dry milk powder
1/4 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons dark molasses
2 teaspoons salt
1/2 teaspoon baking soda
3 to 4 cups all-purpose flour
3 cups rye flour
1 tablespoon cold water
Caraway seeds and/or kosher salt

Directions

In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk
powder, butter, brown sugar, molasses, salt, baking soda and 2 cups
all-purpose flour. Beat until smooth. Add rye flour and enough
remaining all-purpose flour to form a soft dough (dough will be
sticky).
Turn onto a well-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.

2 of 2

Rye Rolls (continued)

Directions (continued)

Divide dough into 30 pieces; shape each into a ball. Place 2 in.
apart on greased baking sheets.
In a small bowl, whisk cold water and remaining egg; brush over
dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let
rise until doubled, about 45 minutes.
Bake at 350° for 14-16 minutes or until golden brown. Remove to
wire racks.
Yield: 2-1/2 dozen.

Nutrition Facts: 1 roll equals 123 calories, 3 g fat (1 g saturated fat), 33 mg cholesterol, 211 mg sodium, 21 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.