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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 20 |
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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. 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 king arthur unbleached all-purpose flour |
2-1/2 cups water |
3 tablespoons shortening |
Directions:
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.
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