Royal Rye Rolls Recipe
Ingredients
| Rye flour | 4 Cup (16 tbs), stirred | |
| Active dry yeast | 2 | |
| Caraway seed | 2 Tablespoon | |
| Milk | 2 1/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Crisco | 3 Tablespoon | |
| Salt | 1 Tablespoon | |
| Eggs | 2 | |
| All-purpose flour - 3 cups, sifted | ||
Directions
GETTING READY
1. In a mixer bowl, mix 3 1/2 cups of the rye flour, the yeast, and caraway seed.
2. In a saucepan, stir together milk, sugar, Crisco, and salt; heat until just warm and occasionally stir to melt Crisco.
3. Add wet ingredient mixture to the dry ingredient mixture.
4. Add egg.
5. Using an electric mixer, beat at low speed for ½ a minute; constantly scrape sides of bowl to blend well.
6. Then, beat at high speed for 3 minutes.
7. Gradually add remaining flour and mix well with hands to form a soft dough.
8. In a greased bowl, place dough and turn once to grease surface.
9. Cover the bowl and refrigerate until chilled thoroughly.
10. Remove the dough from refrigerator, about 2 hours before serving.
11. Preheat oven to 375° Fahrenheit before baking.
MAKING
12. Shape dough into 24 oval shaped rolls.
13. Into a greased cookie sheet, place rolls and let stand for 1 hour to double in size.
14. Brush with water and sprinkle more caraway seeds and coarse salt, if desired.
15. Bake in preheated oven for 20-25 minutes.
SERVING
16. Serve hot Royal Rye Rolls with slow cooked meat dish.
1. In a mixer bowl, mix 3 1/2 cups of the rye flour, the yeast, and caraway seed.
2. In a saucepan, stir together milk, sugar, Crisco, and salt; heat until just warm and occasionally stir to melt Crisco.
3. Add wet ingredient mixture to the dry ingredient mixture.
4. Add egg.
5. Using an electric mixer, beat at low speed for ½ a minute; constantly scrape sides of bowl to blend well.
6. Then, beat at high speed for 3 minutes.
7. Gradually add remaining flour and mix well with hands to form a soft dough.
8. In a greased bowl, place dough and turn once to grease surface.
9. Cover the bowl and refrigerate until chilled thoroughly.
10. Remove the dough from refrigerator, about 2 hours before serving.
11. Preheat oven to 375° Fahrenheit before baking.
MAKING
12. Shape dough into 24 oval shaped rolls.
13. Into a greased cookie sheet, place rolls and let stand for 1 hour to double in size.
14. Brush with water and sprinkle more caraway seeds and coarse salt, if desired.
15. Bake in preheated oven for 20-25 minutes.
SERVING
16. Serve hot Royal Rye Rolls with slow cooked meat dish.
Chef
