Rye Rolls Recipe
Rye Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.—Awynne Thurstenson, Siloam Springs, Arkansas
Recommended: 19 Reuben Recipes
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 15 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 15 min./batch

Ingredients

  • 1 tablespoon active dry yeast
  • 2 cups warm water (110° to 115°)
  • 4 eggs
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup butter, softened
  • 1/4 cup packed brown sugar
  • 2 tablespoons dark molasses
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 3 to 4 cups all-purpose flour
  • 3 cups rye flour
  • 1 tablespoon cold water
  • Caraway seeds and/or kosher salt

Directions

In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky).
Turn onto a well-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.
Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets.
In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks. Yield: 2-1/2 dozen.
Originally published as Rye Rolls in Country Woman Christmas Annual 2008, p40

Nutritional Facts

1 each: 123 calories, 3g fat (1g saturated fat), 33mg cholesterol, 211mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

  • 1 tablespoon active dry yeast
  • 2 cups warm water (110° to 115°)
  • 4 eggs
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup butter, softened
  • 1/4 cup packed brown sugar
  • 2 tablespoons dark molasses
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 3 to 4 cups all-purpose flour
  • 3 cups rye flour
  • 1 tablespoon cold water
  • Caraway seeds and/or kosher salt
  1. In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky).
  2. Turn onto a well-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.
  3. Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets.
  4. In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes.
  5. Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks. Yield: 2-1/2 dozen.
Originally published as Rye Rolls in Country Woman Christmas Annual 2008, p40

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Cecelea User ID: 8838340 247213
Reviewed Apr. 17, 2016

"This is a wonderful and easy recipe! Will add this to my favorite dinner rolls recipes!"

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