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:@)
