Accordion Rye Rolls

Name: Accordion Rye Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1-1/2 cups warm milk (110° to 115°); 1/4 cup molasses; 4 tablespoons butter, softened, divided; 1 tablespoon sugar; 1 tablespoon plus 1/2 teaspoon salt, divided; 3 to 3-1/2 cups all-purpose flour; 2-1/2 cups rye flour; Vegetable oil; 1 large egg white; 2 teaspoons caraway seeds

These rolls will make anyone like rye bread. Even though Mom fixes the dough a day ahead, she bakes them right before serving so they're hot and fresh. Any extra effort in making them is well worth it. -Alyson Armstrong, Parkersburg, West Virginia

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/4 cup molasses
4 tablespoons butter, softened, divided
1 tablespoon sugar
1 tablespoon plus 1/2 teaspoon salt, divided
3 to 3-1/2 cups all-purpose flour
2-1/2 cups rye flour
Vegetable oil
1 large egg white
2 teaspoons caraway seeds

Directions

In a large bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and 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 stand for 20 minutes.
Punch dough down. Turn onto a lightly floured surface,divide into four portions. Roll each portion into a 14x6-in. rectangle. Brush with remaining butter.
With dull edge of a table knife, score dough width-wise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across the dough. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375° for 20-25 minutes or until lightly browned. Remove from pans to wire racks.