Feather Rye Rolls |
This is a large recipe, but these freeze well. They are well worth the
work!
| 2 cups milk, scalded and cooled | 4 eggs, beaten |
| 2 envelopes dry yeast | 1/2 cup butter, melted and cooled |
| 6 - 8 cups bread or all-purpose flour | 2 cups rye flour |
| 3 Tbs. sugar | 2 Tbs. caraway seeds, optional |
| 1 tsp. salt |
Cool milk to 110F. Add yeast packets and let stand 5 minutes.
Into a large mixing bowl place 2 cups flour and sugar. Mix to blend. Add
yeast mixture and mix until smooth. Add salt, eggs and butter. Blend well
and add rye flour. Mix and add flour until you have a slightly sticky but
workable dough. Add caraway seeds, if using. Do this by hand or use a dough
hook on electric mixer. Spray a large bowl and place dough in it. Spray surface
of dough. Cover and let rise in a warm place until double. Punch down dough
and place on a floured pastry cloth. Divide dough into quarters, cover remaining
three quarters dough with a towel. Using a quarter of dough, cut each roll
about the size of a golf ball. Shape by pulling dough around to what will
be the bottom, creating a smooth surface. Place on greased baking sheet or
in a greased 13" x 9" pan. Let rise until almost doubled in size. Brush with
an *egg wash before baking. Tops of rolls can be sprinkled with coarse salt.
Bake 375 F. for 15 - 18 minutes or lightly browned.
*Egg Wash: Whisk together one egg and 1 Tbs. water.