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Caraway Rye Rolls Recipe
Caraway Rye Rolls Recipe photo by Taste of Home

Caraway Rye Rolls Recipe

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Publisher Photo
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
TOTAL TIME: Prep: 15 min. + rising Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. + rising Bake: 20 min.
MAKES: 24 servings

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 King Arthur Unbleached All-Purpose Flour

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Caraway Rye Rolls in Taste of Home December/January 2003, p31

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.

Reviews for Caraway Rye Rolls(1)

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MY REVIEW
Reviewed Dec. 12, 2010

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.

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