Pull-Apart Rye Rolls

By Addie

“These golden rye rolls were great served alongside a bowl of Grandma's beef stew."

MY NOTES: Make one pan of rolls and one small round loaf of bread.

Ingredients

• 3/4 cup water
• 2 tablespoons butter, softened
• 2 tablespoons molasses
• 2 1/4 cups all-purpose flour, divided
• 1/2 cup rye flour
• 1/3 cup dry milk powder
• 1 ( 1/4-ounce) package active dry yeast
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons caraway seeds
• 1 tablespoon melted butter or vegetable oil

Preparation

Step 1

Heat water, softened butter and molasses over low heat until temperature reaches 120°F to 130°F. Remove from heat.

Combine 11/4 cups all-purpose flour, rye flour, milk powder, yeast, salt and caraway seeds in a bowl. Stir heated water mixture into flour mixture to form soft but sticky dough. Add more all-purpose flour until a rough dough forms.

Knead dough on a floured surface until smooth and elastic, about 5 to 8 minutes; add more flour to prevent sticking, if necessary. Shape dough into a ball. Place in oiled bowl; turn to oil top. Cover; let rise in warm place until almost double in size, about 35 to 40 minutes.

Grease 8- or 9-inch round baking pan. Punch down dough. Divide in half. Roll each half into 12-inch log. Cut each log into 12 pieces; shape into tight balls. Place in prepared pan. Brush with melted butter. Cover with plastic wrap. Let rise in warm place until double in size, about 45 minutes.

Preheat oven to 375°F. Uncover rolls; bake until golden, 15 to 20 minutes. Cool in pan on wire rack 5 minutes. Remove rolls from pan; cool on wire rack.