Happy St. Patrick's Day everyone! For our hearty corned beef and cabbage dinner I decided to change up our favorite classic dinner rolls and turn them into Light Rye and Caraway Seed Dinner Rolls. This turned out to be a good decision! The smell as they were baking was amazing and everyone really enjoyed the flavors. The rolls paired very well with this meal:@)
As you can see they were soft and squishy and that was very nice, especially for rye bread!
Light Rye and Caraway Seed Dinner Rolls
Up to 2 C A/P flour-start with 1 1/2 and add more if needed
Up to 2 C A/P flour-start with 1 1/2 and add more if needed
1/4 C rye flour
2 Tblsp sugar
1 envelope (2 1/4 tsp) rapid rise yeast
2 Tblsp sugar
1 envelope (2 1/4 tsp) rapid rise yeast
1 tsp caraway seeds
1/2 tsp salt
1/2 C milk
1/4 C water
2 Tblsp butter
1/2 tsp salt
1/2 C milk
1/4 C water
2 Tblsp butter
- Combine 1/2 C A/P flour, rye flour, sugar, yeast, caraway seeds, and salt in large bowl.
- Heat milk, water and butter until warm (120 degrees), add to flour mixture and beat at medium speed for 2 minutes, scraping sides of bowl occasionally.
- Add 1/4 C flour, beat 2 minutes at high speed.
- Stir in enough remaining flour 1/4 C at a time to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover and let rest 10 minutes.
- Divide dough into 12 equal pieces, shape into balls and place in greased 9" round pan. Cover and let rise until double, about 30 minutes.
- Bake at 375 degrees for 18-20 minutes or until done.
Don't forget to wear your green and have a happy day:@)
I know your rolls have to be amazing Lynn, especially with corned beef and cabbage! Happy St. Paddy's Day!
ReplyDeleteLove rye bread so I know I would go crazy over these rolls. Happy St. Patrick's Day Lynn.
ReplyDeleteSam
What a good idea. I always make rye loaves and never think to make a dinner roll. I'm loving the festive feeling here Lynn. Your blog is a fun stop and you know how to be creative and keep things simple. Have a delicious St. Patrick's Day!
ReplyDeleteI wish I could smell those right now in my oven!! Happy St. Patrick's Day to you!!
ReplyDeleteBest,
Bonnie
Boy oh boy! Those look delicious, Lynn!
ReplyDeletexo
Sheila
yum! my mom made the best rye and caraway homemade bread. *sigh*
ReplyDeleteThose look great. Happy St. Patrick's Day to you!
ReplyDeleteOh Lynn, I can almost smell these rolls, but wish I had one to try for myself. I must make them!
ReplyDeleteI checked out your green beans and the crocheted duck... Wonderful! I'm still in AZ, but wanted to check your posts. Happy St. Patrick's Day!
They look good! Fill them with left over corned beef and make a panini with them. What? No left over corned beef?
ReplyDeleteLove your egg holders, very cute!
I love, love how light and fluffy your rye buns look! YUM!
ReplyDeleteOh yummy recipe! I can smell them right through the computer. Happy St Pat's!
ReplyDeleteThese sound really good, Lynn. I used to have rye flour on hand. I know my bread machine recipes with it always called for me to add gluten to it. I guess by using the AP flour, you solve that problem. I shall try it! Thanks!
ReplyDeleteThey really do look light and fluffy. I wish someone would have cooked me a corned beef and cabbage dinner.
ReplyDeleteI could live forever on good bread....and this looks AMAZING...Pass the butter, please..:)
ReplyDeleteThese look divine, I would love to use them to make Reuben sliders!
ReplyDeleteJenna
I know caraway isn't a flavor that everyone enjoys but I certainly do! They would be delicious with anything cabbage-y or a reuben sandwich.
ReplyDelete