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Rye Dinner Rolls
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3
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2
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1
Envelope dry yeast; (1/4−ounce)
Tablespoon Sugar
Tablespoon Melted butter
Egg
Cup Warm milk; (about 110 degrees F)
Teaspoon Salt
Cup Rye flour
1/2 Cup Bleached all−purpose flour
Teaspoon Vegetable oil
Large Egg; beaten
/2 Fat; 1 Other Carbohydrates
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, and all−purpose flour. 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
3
50 degrees F. Remove the dough from the bowl and invert it onto a lightly
floured surface. Pat the dough into a rectangle about 3/4−inch thick. Roll
up the dough, beginning with the short side and stopping after each full
turn to press the edge of the roll firmly into the flat sheet of dough to
seal. Press with your fingertips. Tuck and roll so that any seams disappear
into the dough. Cut the dough into 1−inch pieces. Roll each piece of dough
into a smooth round ball. Line a baking sheet with parchment or waxed paper.
Place the rolls on the baking sheet, 1/2−inch apart. With a pastry brush,
brush the beaten egg evenly over the bread. Cover with plastic wrap and set
aside in a warm, draft−free place until it doubles in size, about 1 hour.
Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool on
a rack. Serve warm with butter.
Rye Dinner Rolls
540
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