Caraway Rye Rolls Recipe

5 1 2
Caraway Rye Rolls Recipe
Caraway Rye Rolls Recipe photo by Taste of Home
Publisher Photo

Caraway Rye Rolls Recipe

Read Reviews
5 1 2
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 20 min.

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 all-purpose flour

Directions

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.
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.
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 each: 117 calories, 2g fat (1g saturated fat), 22mg cholesterol, 296mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 5g protein.

  • 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 all-purpose flour
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCaraway Rye Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
BethAnnCall User ID: 3581607 89366
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."

Loading Image