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Rye Rolls

 Rye Rolls
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
30 ServingsPrep: 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.

2 of 2

Rye Rolls (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 roll equals 123 calories, 3 g fat (1 g saturated fat), 33 mg cholesterol, 211 mg sodium, 21 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.