Recipe by ellie_
I thought these sounded good and I'm planning on making these soon to go with a hearty beef stew. Recipe source: Martha Stewart Living.
Top Review by kansbaker
I made these rolls today and they were very good.I only made a few changes.I added 1Tbs.glutten to help rise,1/4cup instant potato flakes to keep moist and replaced sugar with barley malt syrup and added 1/2cup more water.I think these would make great rolls for sandwhiches .Thank you for a keeper.
- 6 tablespoons butter, melted
- 2 teaspoons active dry yeast (or 1 envelope active dry yeast)
- 1 cup warm water
- 1 tablespoon sugar
- 1 egg, beaten
- 2 teaspoons salt
- 1 1⁄4 cups rye flour
- 1 1⁄2 cups whole wheat flour
- 3⁄4 cup white flour
- 2 tablespoons caraway seeds
- kosher salt, for sprinkling
Directions See How It's Made
- Line a cookie sheet with parchment paper and set aside.
- Butter a large bowl and set aside.
- In a large bowl combine yeast, water, sugar, egg and 3 tablespoons butter and mix on medium speed using a dough hook for one minute.
- Reduce mixer to low and add salt, flours and caraway seeds. Increase speed to med high and beat until dough comes together (10 minutes).
- Turn dough onto a lightly floured board and knead until smooth.
- Transfer dough to buttered bowl and turn to grease all sides and then cover with plastic wrap and/or a towel. Let rise in a warm place until double (1 hour).
- Turn dough onto floured board and cut into 12 equal pieces and then roll pieces into balls.
- Place balls on prepared cookie sheet and let rise for one hour.
- Preheat oven to 350°F.
- Cut an "x" in the top of each roll.
- Bake for 30-40 minutes or until golden.
- Transfer rolls to cooling rack and brush each roll with 3 tablespoons melted butter and then sprinkle with salt.