CARAWAY RYE DINNER ROLLS
Caraway seeds give these rye dinner rolls a delicate nutty flavor. Denser than most, these onion-infused buns are ideal for dipping in hearty holiday stews. -Deborah Maki, Kamloops, British Columbia
Provided by Taste of Home
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 152 calories, Fat 3g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 158mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
RYE BEER BREAD
The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer.
Provided by Kitty
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 15h50m
Yield 24
Number Of Ingredients 10
Steps:
- Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
- The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
- Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
- Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
- Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.
Nutrition Facts : Calories 120.2 calories, Carbohydrate 21.5 g, Cholesterol 7.8 mg, Fat 1.7 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 295.1 mg, Sugar 1.2 g
DELI-STYLE RYE - NO KNEADING KNEADED!
This is an amazingly easy and delicious rye bread for those of us who either don't have a bread machine or who downright fear bread making. (Both, in my case) But "Artisan Bread in Five Minutes a Day" changed all that for me. The 5 minutes refers to active effort. Mix the ingredients into a container all at once, then let it sit for 2 hours. Make immediately or store in the fridge, using it over the next couple of weeks. This recipe makes four 1-pound loaves and is great on the first day, but even better on subsequent days. Along with the caraway seeds, which give this bread its classic flavor, what sets this rye apart from other rustic loaves is that there is no flour on the top crust; instead it's glazed with a cornstarch wash, which serves the triple function of anchoring the caraway seeds, allowing the slashing knife to pass easily without sticking, and giving the loaf a beautiful shine. Easily doubled or halved. Don't let the wordiness of the steps discourage you; it's just really detailed. For ease and best results, use a pizza peel and a pizza or baking stone.
Provided by Sandi From CA
Categories Yeast Breads
Time 35m
Yield 4 1-pound loaves, 16 serving(s)
Number Of Ingredients 8
Steps:
- MIXING AND STORING THE DOUGH: Mix the yeast, salt and caraway seeds with the water in a 5-quart bowl or lidded (not airtight) food container.
- Mix in the remaining dry ingredients without kneading, using a spoon, or, if you have access, a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle with cold. Refrigerate in a lidded (again, not airtight) container and use over the next 14 days.
- ON BAKING DAY, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. This should take no longer than 30 seconds max. You want to handle the dough as little as possible during this step. elongate the ball into an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.
- TWENTY MINUTES BEFORE BAKING TIME: preheat the oven to 450F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
- MAKING THE CORN WASH: Using a fork, blend 1/2 teaspoon cornstarch with a small amount of water to form a paste. Add 1/2 cup water and whisk with the fork. Microwave or boil until mixture appears glassy, about 30 to 60 seconds on high. It will keep in the refrigerator for 2 weeks.
- Using a pastry brush, paint the top crust with cornstarch wash and then sprinkle with additional caraway seeds. Slash with deep parallel cuts across the loaf using a serrated bread knife.
- Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water (do not boil) into the broiler tray and quickly close the oven door. Bake for about 30 minutes or until deeply browned and firm. Smaller or larger loaves will require adjustments in backing time.
- Allow to cool before slicing or eating, but when you do -- O'M'GAWD!
SOURDOUGH RYE BREAD WITH CARAWAY
This is a strongly flavored rye bread, like from an "old country" bakery. I was forced to experiment and find a recipe when my favorite ethnic bakery closed and I could no longer buy my favorite sourdough rye bread. I hope I've done it justice. Start the day before you want the bread -- the sour flavor develops best if allowed a slow rise in the refrigerator.
Provided by Susiecat too
Categories Sourdough Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix sourdough starter with warm water with a whisk until thoroughly combined.
- Add rye flour a little bit at a time, incorporating well before each addition.
- Add bread flour in the same way, first in the mixing bowl and then turned out on to a floured surface while kneading, until you get a uniformly elastic ball of dough that is tacky but not sticky. This may take about 10 minutes.
- Make a hole into the center of the dough and add the salt and caraway seed, and continue kneading another 5 minutes or so, until the seeds are dispersed throughout the bread dough.
- Coat a bowl with a thin layer of canola oil, add the dough and roll the dough around until all sides are covered with oil. Cover well, and refrigerate for 24 hours.
- Punch down dough, cut in half and form loaves.
- Leave out on a warm counter, covered, to rise until doubled in size. The length of time will depend on the vigor of your starter, but this may take a few hours.
- Preheat oven to 350°F.
- Bake for 30 - 35 minutes, bread will appear lightly browned.
- Cool on racks.
- Freezes well.
CARAWAY RYE ROLLS NO KNEAD
Make and share this Caraway Rye Rolls No Knead recipe from Food.com.
Provided by Sheila36
Categories Breads
Time 2h
Yield 24 rolls
Number Of Ingredients 10
Steps:
- In a large mixing bowl dissolve the yeast in the warm water.
- Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 c all purpose flour, mix well.
- Stir in enough remaining flour to form a sticky batter, do not knead.
- Cover and let rise until doubled, about 1 hour.
- 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.
- Bake in a preheated 350 oven for 18-20 minutes or until golden brown.
- Cool for 1 minute before removing from pans. Cool on wire racks.
Nutrition Facts : Calories 115.9, Fat 1.6, SaturatedFat 0.5, Cholesterol 18.7, Sodium 295.2, Carbohydrate 20.5, Fiber 1.3, Sugar 4.8, Protein 5
GLUTEN-FREE CARAWAY "RYE" DOUGH
This is from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a rye bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan
Provided by Demelza
Categories Breads
Time 3h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 14
Steps:
- Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
- Whisk in xanthan gum, yeast caraway seeds & salt.
- Lightly beat eggs in a separate bowl, add cocoa, water, molasses, oil & vinegar to the eggs. Whisk to combine.
- Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
- Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
- Use immediately, or refrigerate for up to 3 days before baking.
- For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
- For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
- Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
- Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C
- Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.
Nutrition Facts : Calories 164, Fat 5.5, SaturatedFat 1.1, Cholesterol 46.5, Sodium 317.5, Carbohydrate 24.6, Fiber 2.4, Sugar 3.8, Protein 4.8
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
Provided by Taste of Home
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- 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. , 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.
Nutrition Facts : Calories 123 calories, Fat 3g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 211mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
CARAWAY RYE BREAD
I got this recipe from my Breadman Pro bread maker. It was soooo delicious that I had to share it! For a variation, add the optional dehydrated onion for another excellent recipe :-D
Provided by Stephanie Z.
Categories Yeast Breads
Time 4h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- You want the eggs at room temperature. Add enough water to the eggs to equal 1 1/3 cups.
- Bake in bread machine according to its instructions on the 2 lb. whole wheat setting.
More about "caraway rye rolls food"
CARAWAY: NUTRIENTS, BENEFITS, AND USES - HEALTHLINE
From healthline.com
HOMEMADE RYE BREAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
STONE GROUND RYE ROLLS WITH CARAWAY - WILDFLOUR'S …
From wildflourskitchen.com
CARAWAY SWIRL RYE ROLLS RECIPE - TABLESPOON.COM
From tablespoon.com
- Dump contents on the counter and knead until smooth dough begins to form, about 5-10 minutes. If needed, add 1 tbsp of flour to dough at a time to prevent dough from sticking to hands. Cover dough and let rest 10 minutes.
- Roll out dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Spread softened butter over dough. Working with long side, fold up bottom third of dough. Do the same with the other length of dough, forming a 12 x 3-inch rectangle. Cover with plastic wrap and put in freezer for 10 minutes.
ROLLS & BUNS RECIPES - EASY DINNER ROLLS - FOOD & WINE
From foodandwine.com
AMAZON.COM: COCKTAIL RYE BREAD
From amazon.com
DARK RYE ROLLS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CARAWAY RYE DINNER ROLLS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
CARAWAY RYE ROLLS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
CARAWAY RYE ROLLS RECIPE BY FAT.FREEDOM | IFOOD.TV
From ifood.tv
BAKERY | WEGMANS
From shop.wegmans.com
BREAD & BAKERY - ONLINE GROCERIES | SAFEWAY
From safeway.com
CARAWAY RYE BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
MENU - FAANGTHAI.COM
RYE ROLLS WITH CARAWAY SEEDS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love