Lorilyn's Rye Dinner Rolls

"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."
 
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photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:
1hr 12mins
Ingredients:
9
Yields:
24-28 rolls
Serves:
6-8
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ingredients

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directions

  • 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).

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Reviews

  1. Great tasting rolls, these! Made them as given in the recipe & we found them very satisfying! I did share some of them with a neighbor couple as I knew they were big fans of rye bread, too! Simple as one, two, three, & of course, there's nothing like homemade bread! Thanks for posting the recipe, Tink! [Made & reviewed in Bargain Basement recipe tag]
     
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RECIPE SUBMITTED BY

Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
 
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