Saturday, December 22, 2012

Rye Rolls

I still have a lot of rye flour, and wanted to see what other kinds of sugars worked with rye and caraway, so I threw together some rolls.

Maybe I should explain something about me and bread.  I have discovered that, though it can be time-consuming, making yeast bread really isn't a big deal.  Beat together the ingredients, knead a bit, let rise while you do the crossword; punch down, shape, let rise again and watch General Hospital; bake, remove from pan, and allow to cool slightly before serving.  I don't make it every day because I have a job (which also involves baking yeast bread), but there's no reason an average home cook can't turn out a loaf or batch of rolls once a week.

If using packages of yeast instead of measuring out of a jar, double the recipe.

*1/2 C milk
2 Tb butter
*1 Tb honey
1 tsp yeast
3/4 C rye flour
1 C A.P flour
1/2 tsp salt
2 tsp caraway seeds

1.  Warm milk, butter, and honey to 100º.  Butter does not need to melt.  Stir in yeast and let sit until foamy, about 5 minutes.

2.  In stand mixer, combine rye flour and 1/2 C white flour.  Add milk mixture and beat into a thick batter, about 2 minutes.  Add salt and caraway seeds and beat to combine.

3.  On a kneading surface, adding only A.P. flour, knead dough until smooth.  Round, place in lightly oiled bowl and turn to coat all sides.  Place in warm place to rise until doubled, about 45 minutes.

4.  Punch down dough.  Grease a muffin pan.  Portion into 2 oz rolls.  The shape in the photo involves stretching out the ball, folding it in half, then folding back those ends halfway.  One side has two folded-over sections.  I put those on the bottom, leaving the three bumps on top.  Place in a warm place to rise for another 45 minutes.

5.  Bake at 350º for 15-20 minutes, until lightly browned.  Cool on rack and serve.

Makes about 6 rolls

Difficulty rating :)

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