RYE ROLLS
I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.-Awynne Thurstenson, Siloam Springs, Arkansas
Provided by Taste of Home
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a well-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. , Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. , In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 123 calories, Fat 3g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 211mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
EASY RYE SANDWICH ROLLS
Delicious rolls for any type sandwich.
Provided by Joe Boyle
Categories yeast bread
Time 2h5m
Number Of Ingredients 12
Steps:
- Add the warm water and yeast to a large bowl with a pinch of sugar and set aside.
- In a medium bowl, stir together the rye flour, the whole wheat flour, 1/2 cup of the bread flour, the salt, and the sugar.
- Add those dry ingredients and the warm dill pickle juice to the yeast mixture and beat well for 1 to 2 minutes until the mixture is stringy but smooth.
- Cover and set aside for 20 minutes.
- Stir in the oil, then add the remaining 1-1/2 cups of bread flour, 1/2 cup at a time. When the dough is so stiff that you can't stir in anymore flour, start kneading it in by hand, either in the bowl or on a countertop.
- Knead for 3 to 5 minutes until the dough is smooth; don't add any more flour as that will make the rolls dry.
- Lightly oil a clean bowl, add the dough and turn it over to oil all the surfaces then cover the container, and let the dough rise until doubled, about 30 minutes.
- Line a large baking sheet with parchment paper and preheat the oven to 375°F.
- Turn the dough out onto a lightly oiled surface and divide into 16 equal pieces; if you have a scale, they'll weigh about 2 ounces each.
- Round into smooth balls and place on the prepared sheet pan.
- Cover with a tea towel and let the rolls rise until they've doubled in size, about 45 minutes, and when you poke a finger into the side of a roll the dough doesn't immediately spring back.
- Gently brush the risen rolls with the egg wash then liberally sprinkle with your desired topping.
- Bake for 18 to 20 minutes, until an instant-read thermometer inserted into the middle of the rolls reads 190°F to 200° F.
- Remove the rolls from the oven, and set the pan on a cooling rack for 5 minutes, then set the rolls directly on the rack to cool.
- To freeze, double wrap in plastic.
Nutrition Facts : Calories 146 kcal, ServingSize 1 roll
HOMEMADE RYE BREAD
Provided by Food Network
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
- Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
RYE DINNER ROLLS WITH CRISP TOPS
A basket full of freshly baked rolls adds a welcoming touch to any holiday table. Combining the crunch of a cracker with the tender yeastiness of bread, these little numbers are especially fun.
Provided by Maggie Ruggiero
Categories Bread Egg Side Bake Easter Thanksgiving Potluck Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 rolls
Number Of Ingredients 14
Steps:
- Make dough:
- Stir together yeast, 1/4 cup warm water, and sugar in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
- Stir flours, salt, and remaining scant 3/4 cup water into yeast mixture with a wooden spoon until a soft dough forms.
- Turn out dough onto a well-floured surface and knead with lightly floured hands until dough is elastic and smooth but still supple and slightly sticky, 6 to 8 minutes. Form dough into a ball.
- Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft- free place at warm room temperature until doubled, 1 to 2 hours.
- Make rolls:
- Punch down dough (do not knead). Remove from bowl and fold into thirds like a letter. Divide into 16 pieces and roll each piece into a ball, transferring to a parchment-paper-lined baking sheet and loosely covering with plastic wrap (or towel). Let rise in a warm place until doubled, about 1 hour.
- Lightly brush each ball of dough with some of egg white. Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll. Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.
- Make rye-crisp tops while rolls rise:
- Stir together flours and salt, then stir in water and oil until a dough forms. Turn out dough onto a lightly floured surface and knead 4 or 5 times. Divide into 16 very small pieces. Roll out each piece on lightly floured surface to a thin round (about 2 inches; shape need not be perfectly round) and arrange in 1 layer on a sheet of parchment.
- Beat egg white with a pinch of salt and lightly brush some of it onto rounds. Let stand, uncovered, to dry slightly while rolls rise.
- Assemble and bake rolls:
- Preheat oven to 425°F with rack in middle.
- Lightly brush each ball of dough with some of egg white. Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll. Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.
SALTY RYE BREAD YEAST ROLLS
Another ole time recipe. From a neighbors aunt in Mi. Around 1960 These are delicious and well worth the time it takes to make. Remember if you boil potatoes the night before for dinner, save your potato water, for these rolls. A saying: You never fail unless you stop trying.
Provided by Nancy J. Patrykus
Categories Other Breads
Time 25m
Number Of Ingredients 10
Steps:
- 1. Dissolve yeast in lukewarm water. Let stand. Mix hot water, shortening,molasses,brown sugar,and salt. Let stand till lukewarm. Add rye flour, with the yeast mixture, and beat well.
- 2. Add the flour to make gradually to make a stiff dough. Knead until smooth and elastic to the touch. Place in a lightly grease bowl. let rise till double in bulk. Place on a lightly floured board. Form into small rolls 1 1/2 x 3 inches. Place far apart on a floured pan. Brush tops of rolls with egg white mixture. Sprinkle with caraway seeds and salt. Let rise again till double in bulk. Bake in a pre-heated 400 degree oven for 25 minutes.
CARAWAY RYE DINNER ROLLS
Caraway seeds give these rye dinner rolls a delicate nutty flavor. Denser than most, these onion-infused buns are ideal for dipping in hearty holiday stews. -Deborah Maki, Kamloops, British Columbia
Provided by Taste of Home
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 152 calories, Fat 3g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 158mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
QUICK YEAST ROLLS
This easy yeast roll recipe was given to me by my Great, Great Grandmother. I used it a couple of years ago in our state fair and received first place.
Provided by DCASH30526
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
- Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 31.9 g, Cholesterol 23.3 mg, Fat 4.2 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 301.5 mg, Sugar 4.8 g
EASY YEAST ROLLS
These simple, tender yeast rolls bake to a golden brown and will disappear in no time. If you've never baked with yeast before, these rolls are the perfect starting point. -Wilma Harter, Witten, South Dakota
Provided by Taste of Home
Time 1h
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, egg, oil, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 15-20 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 100mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
More about "salty rye bread yeast rolls recipes"
BUTTERY YEAST ROLLS - SOUTHERN LIVING
From southernliving.com
RYE BREAD - JO COOKS
From jocooks.com
THE EASIEST RYE BREAD EVER RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE RYE BREAD - THE STAY AT HOME CHEF
From thestayathomechef.com
BEST RYE BREAD RECIPES | KING ARTHUR BAKING
From kingarthurbaking.com
NO-KNEAD RYE BREAD ROLLS - SUSAN'S COOKING SCHOOL
From susanscookingschool.com
HOMEMADE RYE BREAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SALT-CRUSTED CARAWAY RYE BREAD | JEANNINE'S CUISINE
From jeanninescuisine.com
10 BEST FRESH YEAST BREAD ROLLS RECIPES | YUMMLY
From yummly.com
HOMEMADE DINNER ROLLS WITH SEASALT AND BUTTER - SUGAR GEEK …
From sugargeekshow.com
SALTY RYE ROLLS (SIGTEBOLLER) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RYE ROLLS (RåGFRALLOR) - SWEDISH FOOD
From swedishfood.com
THE BEST YEAST ROLLS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
COOK THIS: 'A STUDY IN CONTRASTS,' SALTY RYE ROLLS A TASTY STAND-IN …
From nationalpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love