Homemade Rye Rolls Recipe

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These mild-flavored rolls appeal to folks of every age and pair well with a variety of menus. I sometimes shape the dough into loaves for sandwiches.
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES:20 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min.
MAKES: 20 servings


  • 2 cups rye flour
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon salt
  • 2 to 3 teaspoons fennel seed
  • 2 teaspoons caraway seeds
  • 3-1/2 to 4-1/2 cups all-purpose flour
  • 2-1/2 cups water
  • 3 tablespoons shortening

Nutritional Facts

1 roll equals 145 calories, 2 g fat (1 g saturated fat), 0 cholesterol, 355 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein.


  1. In a large bowl, combine the rye flour, sugar, yeast, salt, fennel seed, caraway seeds and 2 cups all-purpose flour. In a saucepan, heat water and shortening to 120°-130°. Add to the dry ingredients; beat just until moistened. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm 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.
  2. Punch dough down. Turn onto a lightly floured surface; divide into six portions. Divide each portion into 10 pieces; shape each piece into a ball. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Yield: 20 rolls.
Originally published as Caraway Rye Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p172

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