RYE BREAD ROLLS

Rye Bread Rolls image

Provided by Janet Bukovinsky

Time 15m

Yield Ten servings

Number Of Ingredients 6

Ingredients

3 cups water
25 pieces of Finn Crisp, or other rye crispbread
1 stick ( 1/4 pound) unsalted butter, softened
1 tablespoon grainy mustard
1 tablespoon chopped fresh dill
1/2 pound grated Emmenthal cheese

Steps:

Bring the water to a boil and briefly dip each piece of crispbread in it (do not soak). Place the bread on wax paper.
In a small bowl, combine the softened butter with the mustard and dill. Spread some of the mixture over the softened bread and cover with grated cheese.
Roll up the bread pieces and arrange them on a serving dish, seam side down. These keep well for at least two days when covered with a dampened tea towel and plastic wrap and refrigerated.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 226 milligrams, Sugar 0 grams, TransFat 1 gram