Lorilyn's Rye Dinner Rolls |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 15 |
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This recipe is a variation of my recipe for Lorilyn's Dinner Roll Dough. It was inspired by a tag I did while hosting Kittencal's Cookathon in memory of her husband John. I tagged her Easy Rolled Crescent Reubens & realized that my favorite part of a Reuben sandwich is the rye bread; so I modified my own dough recipe with rye flour & caraway seeds. This is a super easy recipe & the rye flavor complimented Kitt's reuben recipe very well. It will also be a great side for a traditional St. Patrick's Day feast of corned beef & cabbage. Ingredients:
1 (1/4 ounce) packet active dry yeast (2-1/4 teaspoons) |
3 1/2 cups all-purpose flour |
1 1/2 cups rye flour |
1 1/2 tablespoons caraway seeds |
1/3 cup white sugar |
1/3 cup vegetable shortening |
1 teaspoon sea salt |
1 cup milk |
2 eggs |
Directions:
1. In heavy duty mixer bowl (fitted with dough hook attachment), stir together yeast, 1 cup of the all purpose flour & all the rye flour.
2. In small saucepan over med-high heat, combine salt, sugar, milk & shortening.
3. Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer).
4. Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet.
5. Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough. Ball of dough will be slightly smooth & spring back when touched with fingertip.
6. Remove dough from hook & bowl & form into ball with hands. Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down. Then turn ball over so the seam side is now down. (This greases top & bottom of ball).
7. Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour. Dough will be about double the starting size in an hour.
8. When risen, use fist to punch dough down in center. Then remove from bowl & divide into two balls. Place both on lightly floured surface & cover loosely with foil. Let rest 10 minutes.
9. Roll out one ball at a time into large circle about 1/2 inch or less in thickness.
10. Use pizza cutter to slice dough like a pizza into about 12 or so triangles. Roll each triangle up starting at large end & ending with the tail end. Place 2 inches apart on ungreased baking sheet with tail on bottom.
11. Cover & let rise for another 15-20 minutes.
12. Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference. I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle).
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