Rye bread rolls

Rye Bread Rolls

By Mark Fitzgerald

As sunset drew near we approached the banks of the Big Sandy River. The bottom through which it flowed was several yards in breadth, bright green with grass, and thickly feathered with willows and cotton-wood. It showed no sign of cultivation; the absence of cereals may be accounted for by its extreme cold; it freezes there every night, and none but the hardiest grains, oats and rye, which here are little appreciated, could be made to grow.

Ingredients

• 1/4 ounce yeast
• 1 tablespoon sugar
• 3 tablespoons butter
• 1 large egg
• 1 cup milk
• 1 1/2 teaspoons salt
• 1 cup rye flour
• 2 1/2 cups whole wheat flour
• 1 tablespoon caraway seeds
• 1/3 tablespoons vegetable oil
• 1 large egg

Directions

Combine the yeast, sugar, melted butter, egg, and milk warmed to 110 degrees in the mixer. Turn it on low speed for 1 minute. Add the salt, rye flour, whole wheat flour, and caraway seeds. Continue at low speed until all of the flour is incorporated, about 1 minute more. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl. 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. Cut the ball into 12 separate pieces.  Roll the dough to make the seams disappear into the dough and place in the baking pan sprayed with spray oil. Cover with plastic wrap and set aside 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 and at 190 degrees, about 25 minutes. Remove from the oven and cool on a rack.

Information

Makes 12 rolls
180 calories for a roll