Servs: 24 Prep: Cook:
"These rolls will make anyone like rye bread. Even though Mom fixes the dough a day ahead, she bakes them right before serving so they're hot and fresh. Any extra effort in making them is well worth it. -Alyson Armstrong, Parkersburg, West Virginia"
- add 1/2 cup warm water (110 degrees F to 115 degrees F)
- add 2 1/2 cups rye flour
- add 2 teaspoons caraway seeds
- add 1 1/2 cups warm milk (110 to 115 degrees F)
- add 1 egg white
- add 4 tablespoons butter or margarine, softened, divided
- add 1/4 cup molasses
- add 3 1/2 teaspoons salt, divided
- add 1 tablespoon sugar
- add 3 cups all-purpose flour
- add vegetable oil
- add 2 (.25 ounce) packages active dry yeast
- In a mixing bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft 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. Let stand for 20 minutes. Divide dough into four portions. On a lightly floured surface, roll each portion into a 14-in. x 6-in. rectangle. Brush with remaining butter. With the blunt edge of a knife, make creases in dough at 2-in. intervals, beginning at a short side. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
- When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small mixing bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375 degrees F for 20-25 minutes or until lightly browned.