Rye Rolls
TOTAL TIME: Prep: 40 min. + rising Bake: 15 min./batch
YIELD: 2-1/2 dozen.
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
Ingredients
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1 tablespoon active dry yeast
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2 cups warm water (110° to 115°)
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4 eggs
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1/2 cup nonfat dry milk powder
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1/4 cup butter, softened
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1/4 cup packed brown sugar
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2 tablespoons dark molasses
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2 teaspoons salt
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1/2 teaspoon baking soda
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3 to 4 cups all-purpose flour
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3 cups rye flour
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1 tablespoon cold water
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Caraway seeds and/or kosher salt
Directions
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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).
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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.
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3.
Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets.
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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.
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5.
Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.
Nutrition Facts
1 roll: 123 calories, 3g fat (1g saturated fat), 33mg cholesterol, 211mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 4g protein.
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