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Rye Horns Recipe

We live on a farm, so filling, flavorful meals are a must. No one can resist these tender rye rolls brushed with melted butter.
TOTAL TIME: Prep: 25 min. + rising Bake: 10 min. + cooling YIELD:16 servings


  • 6 to 6-1/2 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm milk (120° to 130°)
  • 2 eggs
  • 1/4 cup butter or margarine, melted
  • 1/4 cup packed brown sugar
  • 2 tablespoons dark molasses
  • 2 teaspoons caraway seeds
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1-1/2 cups rye flour
  • Additional melted butter or margarine


  • 1. In a mixing bowl, combine 2 cups all-purpose flour and yeast. Add milk; mix well. Let stand for 30 minutes. Add eggs, butter, brown sugar, molasses, caraway seeds, salt and baking soda; mix well. Stir in 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 rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Cover and let rise in a warm place until doubled, about 30 minutes. Roll each ball into a 6-in. x 3-in. oval. Roll up, jelly-roll style, starting with a long side, stretching and pinching ends while rolling to taper ends. Place on greased baking sheets. Curve rolls to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 8-12 minutes or until lightly browned. Remove from pans to wire racks. Brush with melted butter. Cool. Yield: 16 rolls.

Nutritional Facts

1 each: 280 calories, 5g fat (3g saturated fat), 38mg cholesterol, 390mg sodium, 50g carbohydrate (8g sugars, 3g fiber), 8g protein.

Reviews for Rye Horns

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Reviewed Mar. 17, 2012

"I never write reviews, but this time I had too. I have been baking for 8 years now as a well experienced amateur. I bake all the breads in the house (I have a family of 4). I decided to try these along side corned beef for St. Patty's Day. Well needless to say there are only a few left and we haven't even started dinner. I did make my own modifications: I used ~1/2 cup of sourdough starter to add depth and enzymes, but i still used the yeast as indicated. I also used a rye sponge with 1/8 tsp of yeast that sat over night in 2 cups of rye and enough water to make a THICK paste with little to no stirring. I also added extra salt as this lends itself well to rye. I hope this helps. I have had mixed success with rye recipes but this is going into my book ASAP. Also, I only add the rye the last 2 minutes of mixing. this prevents the gumminess from occurring but make sure it is well incorporated. Thanks for the recipe!!"

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