Homemade Rye Rolls
These mild-flavored rolls appeal to folks of every age and pair well with a variety of menus. I sometimes shape the dough into loaves for sandwiches.
Ingredients
- 2 cups rye flour
- 1/4 cup sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1 tablespoon salt
- 2 to 3 teaspoons fennel seed
- 2 teaspoons caraway seeds
- 3-1/2 to 4-1/2 cups all-purpose flour
- 2-1/2 cups water
- 3 tablespoons shortening
Reviews
These rolls were very mild tasting. I made rhem even more so by leaving out both the fennel and caraway seeds. Also, I obly use 100% home ground wheat flour in all of my baking needs. To help them be a little lighter, I increased bothnthe yeast and the butter (shortening) by a tablespoon each. Everything else was kept the same. They were enjoyed by all--even a family member who doesn't like the taste of rye!