Caraway Rye Dinner Rolls Recipes

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RYE ROLLS



Rye Rolls image

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

1 tablespoon active dry yeast
2 cups warm water (110° to 115°)
4 eggs
1/2 cup nonfat dry milk powder
1/4 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons dark molasses
2 teaspoons salt
1/2 teaspoon baking soda
3 to 4 cups all-purpose flour
3 cups rye flour
1 tablespoon cold water
Caraway seeds and/or kosher salt

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.

LORILYN'S RYE DINNER ROLLS



Lorilyn's Rye Dinner Rolls image

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

1 (1/4 ounce) packet active dry yeast (2-1/4 teaspoons)
3 1/2 cups all-purpose flour
1 1/2 cups rye flour
1 1/2 tablespoons caraway seeds
1/3 cup white sugar
1/3 cup vegetable shortening
1 teaspoon sea salt
1 cup milk
2 eggs

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 ROLLS NO KNEAD



Caraway Rye Rolls No Knead image

Make and share this Caraway Rye Rolls No Knead recipe from Food.com.

Provided by Sheila36

Categories     Breads

Time 2h

Yield 24 rolls

Number Of Ingredients 10

2 (1/4 ounce) packages active dry yeast or 4 1/2 teaspoons active dry yeast
1/2 cup warm water
2 cups warm small curd cottage cheese
1/2 cup sugar
2 eggs, beaten
2 tablespoons caraway seeds
2 teaspoons salt
1/2 teaspoon baking soda
1 cup rye flour
3 -4 cups all-purpose flour

Steps:

  • In a large mixing bowl dissolve the yeast in the warm water.
  • Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 c all purpose flour, mix well.
  • Stir in enough remaining flour to form a sticky batter, do not knead.
  • Cover and let rise until doubled, about 1 hour.
  • Stir dough down.
  • Turn onto a lightly floured surface, divide into 24 pieces.
  • Place in well greased muffin cups. Cover and let rise until doubled, about 35 minutes.
  • Bake in a preheated 350 oven for 18-20 minutes or until golden brown.
  • Cool for 1 minute before removing from pans. Cool on wire racks.

Nutrition Facts : Calories 115.9, Fat 1.6, SaturatedFat 0.5, Cholesterol 18.7, Sodium 295.2, Carbohydrate 20.5, Fiber 1.3, Sugar 4.8, Protein 5

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