RYE ROLLS
I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.-Awynne Thurstenson, Siloam Springs, Arkansas
Provided by Taste of Home
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. , In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 123 calories, Fat 3g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 211mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
REAL NY JEWISH RYE BREAD
For thousands of years man has been enjoying bread. This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it. Enjoy and share with your family, friends, and neighbors.
Provided by Dad's world famous
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h25m
Yield 14
Number Of Ingredients 10
Steps:
- Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
- Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
- Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
- Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
- Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
- Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 23.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 191.3 mg, Sugar 1.4 g
CLASSIC RYE BREAD
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. This rye bread recipe won't disappoint. See our Classic White Bread how-to for step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 9
Steps:
- Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in 2 tablespoons caraway seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
- Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), and sprinkle with caraway seeds. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
HOMEMADE RYE BREAD
Provided by Food Network
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
- Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
WHOLE WHEAT-RYE ROLLS
These classic wheatrolls get a generous brushing of butterafter theybake, which allows a sprinklingof sea salt to adhere.
Provided by Martha Stewart
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.
- Reduce mixer speed to low. Mix in salt, flours, and caraway seeds. Raise speed to medium-high, and beat until dough comes together, about 10 minutes. Turn out dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to buttered bowl. Cover dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
- Using a butter knife, cut dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on prepared baking sheet. Cover dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 350 degrees. Using a sharp knife, cut an X in the top of each roll. Bake rolls until golden brown, about 35 minutes. Transfer rolls to a wire rack set over a baking sheet, and brush with remaining 3 tablespoons butter. Sprinkle tops with sea salt. Serve.
CHEDDAR AND ONION RYE ROLLS
From the Culinary Institute of America! Here's what they say,"Serve these rolls slightly warmed to bring out the great taste of cheese and onions. Make a double batch of rolls so that you can tuck some away in the freezer. Then you can just grab one or two on your way out the door to enjoy on your drive or at your desk." I hope you enjoy! :) Plan for about 1 hour and 45 minutes rising time.
Provided by Sharon123
Categories Breads
Time 48m
Yield 20 rolls
Number Of Ingredients 10
Steps:
- Place the yeast and water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes.
- Add the bread and rye flours, sugar, molasses, oil, and salt. Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look a little rough), about 4 minutes. Increase the speed to medium-high and mix until the dough is smooth, 2 more minutes. Add the cheese and onion and continue to mix on medium speed until the cheese and onions are evenly distributed throughout the dough, about 1 minute.
- Turn the dough onto a lightly floured surface. Knead by hand until the cheese and onions are completely worked into the dough. (The dough will feel rather tight.) Gather it into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 hour.
- Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface, and cut it into 20 equal pieces. Cover the pieces and let them rest until nice and relaxed, about 15 minutes.
- Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper or grease lightly.
- Round each piece of dough into a smooth ball and place in even rows on the prepared baking sheets. Cover and let rise until the dough springs back when lightly touched but does not collapse, 30 minutes.
- Make a small slit down the center of each roll with a very sharp paring knife or a razor blade. Dust the tops of the rolls lightly with rye flour, if desired.
- Bake until the rolls have a golden brown crust and sound hollow when thumped on the bottom, 15-18 minutes. Cool completely on racks before serving. Enjoy!
WHOLE WHEAT RYE ROLLS
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.
Provided by ellie_
Categories Breads
Time 3h
Yield 12 rolls
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 183.7, Fat 6.9, SaturatedFat 3.9, Cholesterol 32.9, Sodium 436.4, Carbohydrate 27, Fiber 4.2, Sugar 1.3, Protein 4.9
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