Publisher Photo
Publisher Photo
These mild-flavored rolls appeal to folks of every age and pair well with a variety of menus. I sometimes shape the dough into loaves for sandwiches.
Recommended: 19 Reuben Recipes
MAKES:
20 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 15 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 15 min.

Ingredients

  • 2 cups rye flour
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon salt
  • 2 to 3 teaspoons fennel seed
  • 2 teaspoons caraway seeds
  • 3-1/2 to 4-1/2 cups all-purpose flour
  • 2-1/2 cups water
  • 3 tablespoons shortening

Directions

In a large bowl, combine the rye flour, sugar, yeast, salt, fennel seed, caraway seeds and 2 cups all-purpose flour. In a saucepan, heat water and shortening to 120°-130°. Add to the dry ingredients; beat just until moistened. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm 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 rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into six portions. Divide each portion into 10 pieces; shape each piece into a ball. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Yield: 20 rolls.
Originally published as Caraway Rye Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p172

Nutritional Facts

1 each: 145 calories, 2g fat (1g saturated fat), 0 cholesterol, 355mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 2 cups rye flour
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon salt
  • 2 to 3 teaspoons fennel seed
  • 2 teaspoons caraway seeds
  • 3-1/2 to 4-1/2 cups all-purpose flour
  • 2-1/2 cups water
  • 3 tablespoons shortening
  1. In a large bowl, combine the rye flour, sugar, yeast, salt, fennel seed, caraway seeds and 2 cups all-purpose flour. In a saucepan, heat water and shortening to 120°-130°. Add to the dry ingredients; beat just until moistened. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm 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 rise in a warm place until doubled, about 1 hour.
  2. Punch dough down. Turn onto a lightly floured surface; divide into six portions. Divide each portion into 10 pieces; shape each piece into a ball. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Yield: 20 rolls.
Originally published as Caraway Rye Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p172

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