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.
WHOLE WHEAT-RYE ROLLS
These classic wheatrolls get a generous brushing of butterafter theybake, which allows a sprinklingof sea salt to adhere.
Provided by Martha Stewart
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.
- Reduce mixer speed to low. Mix in salt, flours, and caraway seeds. Raise speed to medium-high, and beat until dough comes together, about 10 minutes. Turn out dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to buttered bowl. Cover dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
- Using a butter knife, cut dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on prepared baking sheet. Cover dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 350 degrees. Using a sharp knife, cut an X in the top of each roll. Bake rolls until golden brown, about 35 minutes. Transfer rolls to a wire rack set over a baking sheet, and brush with remaining 3 tablespoons butter. Sprinkle tops with sea salt. Serve.
LORILYN'S RYE DINNER ROLLS
This recipe is a variation of my recipe for recipe #293120. It was inspired by a tag I did while hosting Kittencal's Cookathon in memory of her husband John. I tagged her Recipe #127124 & realized that my favorite part of a Reuben sandwich is the rye bread; so I modified my own dough recipe with rye flour & caraway seeds. This is a super easy recipe & the rye flavor complimented Kitt's reuben recipe very well. It will also be a great side for a traditional St. Patrick's Day feast of corned beef & cabbage.
Provided by Tinkerbell
Categories Yeast Breads
Time 1h12m
Yield 24-28 rolls, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In heavy duty mixer bowl (fitted with dough hook attachment), stir together yeast, 1 cup of the all purpose flour & all the rye flour.
- In small saucepan over med-high heat, combine salt, sugar, milk & shortening.
- Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer).
- Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet.
- Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough. Ball of dough will be slightly smooth & spring back when touched with fingertip.
- Remove dough from hook & bowl & form into ball with hands. Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down. Then turn ball over so the seam side is now down. (This greases top & bottom of ball).
- Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour. Dough will be about double the starting size in an hour.
- When risen, use fist to "punch" dough down in center. Then remove from bowl & divide into two balls. Place both on lightly floured surface & cover loosely with foil. Let rest 10 minutes.
- Roll out one ball at a time into large circle about 1/2 inch or less in thickness.
- Use pizza cutter to slice dough like a pizza into about 12 or so triangles. Roll each triangle up starting at large end & ending with the "tail" end. Place 2 inches apart on ungreased baking sheet with tail on bottom.
- Cover & let rise for another 15-20 minutes.
- Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference. I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle).
Nutrition Facts : Calories 557.2, Fat 15.9, SaturatedFat 4.9, Cholesterol 67.7, Sodium 434.1, Carbohydrate 89.3, Fiber 5.9, Sugar 11.6, Protein 14.5
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.
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- For the dough: In a large bowl, combine the dried onions and water; let the mixture sit at room temperature for 30 minutes.
- Add the remaining dough ingredients and mix until combined., Knead at low speed in your mixer for 6 minutes or by hand on a greased surface with greased hands for 8 minutes.
- The dough will be shiny and slightly sticky., Cover the dough and let rise in a warm spot for 45 to 90 minutes, until almost doubled., Transfer the dough to a lightly greased work surface and divide it into 16 pieces weighing about 50 grams each for dinner rolls, or 12 pieces weighing about 60 grams each for sandwich rolls.
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