Whole Wheat Rye Rolls

Name: Whole Wheat Rye Rolls
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Yield: 12 rolls
Ingredients: 6 tablespoons butter, melted; 2 teaspoons active dry yeast (or 1 envelope active dry yeast); 1 cup warm water; 1 tablespoon sugar; 1 egg, beaten; 2 teaspoons salt; 1 1/4 cups rye flour; 1 1/2 cups whole wheat flour; 3/4 cup white flour; 2 tablespoons caraway seeds; kosher salt, for sprinkling

Submitted by ellie_

"I thought these sounded good and I'm planning on making these soon to go with a hearty beef stew. Recipe source: Martha Stewart Living."

Download

photo by Nimz_

Ready In:: 3hrs
Ingredients:: 11
Yields:: 12 rolls

ingredients

6 tablespoons butter, melted
2 teaspoons active dry yeast (or 1 envelope active dry yeast)
1 cup warm water
1 tablespoon sugar
1 egg, beaten
2 teaspoons salt
1 ¹⁄₄ cups rye flour
1 ¹⁄₂ cups whole wheat flour
³⁄₄ cup white flour
2 tablespoons caraway seeds
kosher salt, for sprinkling

directions

Line a cookie sheet with parchment paper and set aside.
Butter a large bowl and set aside.
In a large bowl combine yeast, water, sugar, egg and 3 tablespoons butter and mix on medium speed using a dough hook for one minute.
Reduce mixer to low and add salt, flours and caraway seeds. Increase speed to med high and beat until dough comes together (10 minutes).
Turn dough onto a lightly floured board and knead until smooth.
Transfer dough to buttered bowl and turn to grease all sides and then cover with plastic wrap and/or a towel. Let rise in a warm place until double (1 hour).
Turn dough onto floured board and cut into 12 equal pieces and then roll pieces into balls.
Place balls on prepared cookie sheet and let rise for one hour.
Preheat oven to 350°F.
Cut an "x" in the top of each roll.
Bake for 30-40 minutes or until golden.
Transfer rolls to cooling rack and brush each roll with 3 tablespoons melted butter and then sprinkle with salt.

Questions & Replies

Got a question? Share it with the community!

Reviews

I made these rolls today and they were very good.I only made a few changes.I added 1Tbs.glutten to help rise,1/4cup instant potato flakes to keep moist and replaced sugar with barley malt syrup and added 1/2cup more water.I think these would make great rolls for sandwhiches .Thank you for a keeper.

kansbaker
This was different from any bread I have tried before, but it had a really nice flavor. They are not as light and airy as I like, but it made for a really good roll. The dough was heavy and kinda dry and they didn't rise like I would have liked. I only used 1 tablespoon of the caraway seeds, because that seemed to be plenty. Thanks ellie.

Nimz_

RECIPE SUBMITTED BY

ellie_

212

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>

View Full Profile