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Rye Horns

We live on a farm, so filling, flavorful meals are a must. No one can resist these tender rye rolls brushed with melted butter.
  • Total Time
    Prep: 25 min. + rising Bake: 10 min. + cooling
  • Makes
    16 rolls


  • 6 to 6-1/2 cups all-purpose flour
  • 1-1/2 cups rye flour
  • 1/4 cup packed brown sugar
  • 1 package (1/4 ounce) active dry yeast
  • 2 teaspoons salt
  • 2 teaspoons caraway seeds
  • 1/2 teaspoon baking soda
  • 2 cups 2% milk
  • 1/4 cup butter, melted
  • 2 tablespoons dark molasses
  • 2 eggs
  • Additional melted butter


  • In a large bowl, combine 2 cups all-purpose flour, rye flour, sugar, yeast, salt, caraway seeds and baking soda. In a large saucepan, heat the milk, butter and molasses to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Roll each ball into a 6-in. x 3-in. oval. Roll up, jelly-roll style, starting with a long side, stretching and pinching ends while rolling to taper ends.
  • Place on greased baking sheets. Curve rolls to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 375° for 8-12 minutes or until lightly browned. Remove from pans to wire racks. Brush with melted butter. Cool.
Nutrition Facts
1 each: 280 calories, 5g fat (3g saturated fat), 38mg cholesterol, 390mg sodium, 50g carbohydrate (8g sugars, 3g fiber), 8g protein.
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