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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 16 |
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We live on a farm, so filling, flavorful meals are a must. No one can resist these tender rye rolls brushed with melted butter. Ingredients:
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups rye flour |
1/4 cup packed brown sugar |
1 package (1/4 ounce) active dry yeast |
2 teaspoons salt |
2 teaspoons caraway seeds |
1/2 teaspoon baking soda |
2 cups 2% milk |
1/4 cup butter, melted |
2 tablespoons dark molasses |
2 eggs |
additional melted butter |
Directions:
1. In a large bowl, combine 2 cups all-purpose flour, rye flour, sugar, yeast, salt, caraway seeds and baking soda. In a large saucepan, heat the milk, butter and molasses to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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