Honey Caraway Rolls Food

HONEY CARAWAY ROLLS

Steps:

• Prepare the yeast: In a medium bowl, dissolve the yeast in 1/2 cup warm water (between 110 to 120 degrees F). Set aside.
• Make the dough: Oil a medium bowl with 1 tablespoon of the olive oil. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour with the caraway, honey, molasses, salt and 2 tablespoons of the olive oil. Mix to blend. Stir in the cottage cheese and the egg. With the mixer on low speed, add the yeast mixture. Transfer the dough to the oiled bowl. (The oil will prevent the dough from sticking to the sides as it rises.) Cover with a towel and put in a warm place to double in volume, 1 1/2 to 2 hours. Then gently push the air out of the dough. Cover and let rise again, 1 more hour.
• Prepare the dough: Preheat the oven to 400 degrees F. Grease two baking sheets with the remaining 2 tablespoons olive oil. Divide the dough into 8 even balls and place 4 each in a single layer on each baking sheet. Flatten the balls gently with your hand.
• Bake the bread: Lower the oven temperature to 350 degrees F. Place the trays in the center of the oven and bake, undisturbed, 20 to 25 minutes. The tops should be light to medium brown. Remove from the oven. Cool at least 15 minutes.

RYE ROLLS

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.

LIGHT RYE BREAD

Steps:

• Mix the honey and the warm water, add the yeast in stir until dissolved.
• In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
• Add yeast mixture to the molasses mixture.
• Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
• Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
• Knead 5-10 minutes until ball is smooth.
• Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
• Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
• Cover with cloth and let rise 35-60 minutes or until double in bulk.
• Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.

CARAWAY RYE ROLLS NO KNEAD

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.

CARAWAY ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add caraway seeds. In a small saucepan, heat cottage cheese until lukewarm; add baking soda and mix well. Stir into yeast mixture. Add sugar, salt and eggs; mix well. Gradually stir in enough flour to form a soft dough Cover and let rise in a warm place until doubled, about 1 hour. Stir 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 at 350° for 18-20 minutes. Remove to wire racks; brush with melted butter.

CARAWAY RYE DINNER ROLLS

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.

HONEY DINNER ROLLS

Steps:

• Combine 2 cups flour and yeast in a large mixer bowl. Heat milk, honey, margarine and salt just until warm (115 to 120°F) and margarine is almost melted, stirring constantly. Add to flour mixture; add eggs.
• Beat at low speed of electric mixer for 30 seconds; scrape sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
• Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 mins). Shape into a ball. Place dough in a greased bowl, then turn it once. Cover dough and let rise in a warm place till double (about 1 hour). Punch dough down; divide in half. Cover again; let rest 10 minutes.
• Cut each dough half into 18 equal pieces. Roll into balls, and place in greased 2 1/2-inch muffin pans. Let rise until doubled (about 30 mins).
• Bake in a 375°F oven for 12 to 15 minutes. Remove from pan. Cool on a wire rack.
• Makes 36 rolls.

CARAWAY BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff 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 and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.