HOMEMADE RYE ROLLS

Homemade Rye Rolls image

These mild-flavored rolls appeal to folks of every age and pair well with a variety of menus. I sometimes shape the dough into loaves for sandwiches.

Provided by Taste of Home

Time 55m

Yield 20 rolls.

Number Of Ingredients 9

Ingredients

2 cups rye flour
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 tablespoon salt
2 to 3 teaspoons fennel seed
2 teaspoons caraway seeds
3-1/2 to 4-1/2 cups all-purpose flour
2-1/2 cups water
3 tablespoons shortening

Steps:

In a large bowl, combine the rye flour, sugar, yeast, salt, fennel seed, caraway seeds and 2 cups all-purpose flour. In a saucepan, heat water and shortening to 120°-130°. Add to the dry ingredients; beat just until moistened. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm 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. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into six portions. Divide each portion into 10 pieces; shape each piece into a ball. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 145 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 355mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.