Directions (continued)

• for 5 minutes. Beat in butter, milk powder, egg, salt and enough
• all-purpose flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about
• 4-6 minutes. Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 40 minutes.
• Punch dough down. Turn onto a lightly floured surface; divide into 12
• pieces. Shape into 2-1/2-in. circles. Place 2 in. apart on greased
• baking sheets. Cover and let rise until doubled, about 20-25
• minutes.
• Beat egg white and cold water; brush over dough. Combine rye flour,
• coarse salt and caraway seeds; sprinkle over rolls. Bake at 425°
• for 9-12 minutes or until golden brown. Remove from pans to wire
• racks.
• Place the venison roast in a Dutch oven. In a small bowl, combine the
• water, ketchup, soup mix, horseradish and seasonings; pour over
• roast. Cover and bake at 325° for 2-3 hours or until meat is
• tender, turning once.
• Remove roast; let stand for 10 minutes. Shred meat with two forks;
• keep warm. Combine cornstarch and cold water until smooth; stir into
• pan drippings until blended. Bring to a boil; cook and stir for 2
• minutes or until thickened. Return meat to the pan; heat through.
• Split rolls. Serve meat and gravy on rolls. Yield: 12 sandwiches.