Homemade Rye Rolls Recipe
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.
- 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 King Arthur Unbleached All-Purpose Flour
- 2-1/2 cups water
- 3 tablespoons shortening
- 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.
- 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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