Accordion Rye Rolls

These rolls will make anyone like rye bread. You can make the dough a day ahead, then bake it right before serving so they're fresh and hot. Any extra effort in making them is well worth it.

Yield

24 servings

Ingredients

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110°F to 115°F/43°C to 46°C)
1 1/2 cups warm milk (110°F to 115°F/43°C to 46°C)
1/4 cup molasses
4 tablespoons butter or margarine, room temperature, divided
1 tablespoon granulated (white) sugar
3 1/2 teaspoons salt, divided
3 cups all-purpose flour
2 1/2 cups rye flour
vegetable oil
1 egg white
2 teaspoons caraway seeds

Directions

Grease a bowl and the cavities of 2 muffin pans with cooking spray.

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 to 8 minutes. Place in the prepared 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 x 6-inch rectangle. Brush with remaining butter. With the blunt edge of a knife, make creases in dough at 2-inch intervals, beginning at a short side. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-inch pieces. Place each piece cut side down into each cavities of the prepared muffin pans. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4 to 24 hours.

When ready to bake, preheat oven to 375°C (191°C). Uncover dough 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 for 20 to 25 minutes or until lightly browned.

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