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Caraway Rye Rolls


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm Daisy 4% cottage cheese (110° to 115°)
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 2 tablespoons caraway seeds
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1 cup rye flour
  • 3 to 4 cups all-purpose flour


  • 1. In a large bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 cup all-purpose flour. Beat until smooth. Gradually stir in enough remaining all-purpose flour to form a sticky batter (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
  • 2. Stir dough down. Turn onto a lightly floured surface; divide into 24 pieces. Place in well-greased muffin cups. Cover and let rise until doubled, about 35 minutes.
  • 3. Bake at 350° for 18-20 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts

1 each: 117 calories, 2g fat (1g saturated fat), 22mg cholesterol, 296mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 5g protein.


Average Rating: 5
  • BethAnnCall
    Dec 12, 2010

    My family loves these rolls. I have also adapted the recipe for my St. Patrick's Day dinner, making three or four balls in each section. I always leave out the caraway seeds and have received many compliments on this recipe whenever I have made them.

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