Recipe by **Tinkerbell**
This recipe is a variation of my recipe for Lorilyn's Dinner Roll Dough. It was inspired by a tag I did while hosting Kittencal's Cookathon in memory of her husband John. I tagged her Easy Rolled Crescent Reubens & 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.
Top Review by Sydney Mike
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]
- 7.08 g packet active dry yeast (2-1/4 teaspoons)
- 828.06 ml all-purpose flour
- 354.88 ml rye flour
- 22.18 ml caraway seeds
- 78.07 ml white sugar
- 78.07 ml vegetable shortening
- 4.92 ml sea salt
- 236.59 ml milk
- 2 eggs
Directions See How It's Made
- 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).