- 16
Ingredients
- 2 packages active dry yeast
- 1/2 cup warm water (105 to 115 degrees)
- 2 tablespoons light molasses
- 1 tablespoon caraway seeds
- 2 teaspoons salt
- 2 tablespoons butter, melted
- 2 cups skim milk, scalded and cooled
- 2 cups light or dark rye flour
- 4 to 4 1/2 cups bread or unbleached all-purpose flour
Preparation
Step 1
In a large bowl, dissolve the yeast in the warm water. Add the molasses and let sit for 5 minutes, or until the yeast foams. Add the caraway seeds, salt, butter, milk and rye flour and mix well.
Stir in the remaining flour, one cup at a time, until the dough is stiff and will not absorb any more flour. Cover and let rest for 15 minutes.
Turn the dough out onto a board sprinkled with flour, and knead, adding more flour as necessary, until the dough is smooth and satiny, about 10 minutes. Wash and grease the bowl, then place the dough in it and turn it over to grease the top. Cover and let rise until doubled, about 1 hour.
Cover a baking sheet with parchment paper. Turn the dough out onto a lightly oiled board. Divide the dough into quarters, then divide each quarter into quarters again to make 16 equal-sized pieces. Shape each portion into a long, narrow bun and place on one of the prepared baking sheets. Let rise until puffy, 30 to 45 minutes.
Preheat the oven to 400 degres. Pierce each roll all over with a fork. Bake for 15 minutes, or until golden.