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Rye Horns

 Rye Horns
We live on a farm, so filling, flavorful meals are a must. No one can resist these tender rye rolls brushed with melted butter.
16 ServingsPrep: 25 min. + rising Bake: 10 min. + cooling


  • 6 to 6-1/2 cups all-purpose flour
  • 1-1/2 cups rye flour
  • 1/4 cup packed brown sugar
  • 1 package (1/4 ounce) active dry yeast
  • 2 teaspoons salt
  • 2 teaspoons caraway seeds
  • 1/2 teaspoon baking soda
  • 2 cups 2% milk
  • 1/4 cup butter, melted
  • 2 tablespoons dark molasses
  • 2 eggs
  • Additional melted butter


  • In a large bowl, combine 2 cups all-purpose flour, rye flour, sugar,
  • yeast, salt, caraway seeds and baking soda. In a large saucepan,
  • heat the milk, butter and molasses to 120°-130°. Add to dry
  • ingredients; beat just until moistened. Add eggs; beat until smooth.
  • Stir in enough remaining all-purpose flour to form a soft 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 16
  • pieces. Shape each into a ball. Cover and let rise in a warm place

2 of 2

Rye Horns (continued)

Directions (continued)

  • until doubled, about 30 minutes.
  • Roll each ball into a 6-in. x 3-in. oval. Roll up, jelly-roll style,
  • starting with a long side, stretching and pinching ends while
  • rolling to taper ends.
  • Place on greased baking sheets. Curve rolls to form a crescent shape.
  • Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 375° for 8-12 minutes or until lightly browned. Remove
  • from pans to wire racks. Brush with melted butter. Cool. Yield: 16
  • rolls.
Nutritional Facts: 1 serving (1 each) equals 280 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 390 mg sodium, 50 g carbohydrate, 3 g fiber, 8 g protein.