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Raisin And Rye Buns Recipe
|Raisins||2⁄3 Cup (10.67 tbs)|
|Dry yeast||1 Tablespoon|
|Warm water||1 1⁄2 Cup (24 tbs)|
|Firmly packed brown sugar||2 Tablespoon|
|Dark molasses||2 Tablespoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Rye flour||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2543 Calories from Fat 293
% Daily Value*
Total Fat 34 g51.6%
Saturated Fat 5.5 g27.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 547.6 mg22.8%
Total Carbohydrates 515 g171.6%
Dietary Fiber 61.3 g245.1%
Sugars 124.2 g
Protein 67 g134.4%
Vitamin A 21.9% Vitamin C 4.7%
Calcium 47.5% Iron 196.7%
*Based on a 2000 Calorie diet
Drain; set aside.
Dissolve yeast in 1 1/2 cups warm water in a bowl; let stand 5 minutes.
Add sugar, molasses, margarine, salt, and all-purpose flour, beat well.
Stir raisins and rye flour into mixture to form a soft dough.
Turn dough out onto a lightly floured surface; knead 8 to 10 minutes or until smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85Â°), 1 1/2 hours or until doubled in bulk.
Coat two 9-inch cakepans with cooking spray; set aside.
Punch dough down, shape dough into 26 (11/2-inch) balls, and place in prepared pans.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Bake at 400Â° for 20 minutes or until golden brown.