Best 8 Caraway Rye Dinner Rolls Recipes

RYE CARAWAY BREADSTICKS

Steps:

• Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
• Combine the rye flour, whole-wheat flour, 1 cup of the unbleached all-purpose flour, caraway seeds and the salt. Add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktable. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
• Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
• Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds of the interior space. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. Cut each piece crosswise into six equal pieces. Roll each between the board and your hands as you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
• Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned. (They will be darker on the bottom; if you want them more evenly browned, flip the breadsticks over halfway through.) Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.

BREAD MACHINE CARAWAY-RYE BREAD

Steps:

• Measure carefully, placing all bread ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan; cool on cooling rack.
• In small bowl, mix cream cheese and milk until blended. Stir in Swiss cheese and chives. Serve spread with bread. Store spread in refrigerator.

DUTCH OVEN CARAWAY RYE BREAD

Steps:

• Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
• Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
• Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
• Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
• Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

CARAWAY RYE ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 cup all-purpose flour. Beat until smooth. Gradually stir in enough remaining all-purpose flour to form a sticky batter (do not knead). Cover and let rise in a warm place until doubled, about 1 hour., Stir dough down. Turn onto a lightly floured surface; divide into 24 pieces. Place in well-greased muffin cups. Cover and let rise until doubled, about 35 minutes. , Bake at 350° for 18-20 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.

CARAWAY RYE DINNER ROLLS

Steps:

• In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.

CARAWAY RYE

Steps:

• Blend all ingredients together, knead for 7-10minutes, by hand or machine. Your dough should be smooth and a bit sticky,as that is the nature of rye bread dough.
• Place in a lightly oiled bowl, cover with a damp cloth or lightly oiled (I use cooking spray) cling film. Let rise until doubled, about an hour, maybe longer depending on the room temperature
• Gently deflate, and form as you like. Free form or in a bread pan. I bake it free form, on a sheet pan lined with parchment paper.
• Preheat the oven to 375, and let the bread rise until it is almost doubled.
• Slash with a sharp exacto , a lame or a serrated knife. Every method works, but I prefer an exacto.
• Spritz with water and place in the hot oven.
• Bake for 15 minutes, turn the pan for even browning and bake for 15 minutes more, or until the internal temperature is 190 or sounds hollow when tapped.
• * Or you can throw all the ingredients in a bread machine set on the dough cycle, let rise in the machine and then continue with above instructions.

LORILYN'S RYE DINNER ROLLS

Steps:

• In heavy duty mixer bowl (fitted with dough hook attachment), stir together yeast, 1 cup of the all purpose flour & all the rye flour.
• In small saucepan over med-high heat, combine salt, sugar, milk & shortening.
• Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer).
• Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet.
• Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough. Ball of dough will be slightly smooth & spring back when touched with fingertip.
• Remove dough from hook & bowl & form into ball with hands. Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down. Then turn ball over so the seam side is now down. (This greases top & bottom of ball).
• Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour. Dough will be about double the starting size in an hour.
• When risen, use fist to "punch" dough down in center. Then remove from bowl & divide into two balls. Place both on lightly floured surface & cover loosely with foil. Let rest 10 minutes.
• Roll out one ball at a time into large circle about 1/2 inch or less in thickness.
• Use pizza cutter to slice dough like a pizza into about 12 or so triangles. Roll each triangle up starting at large end & ending with the "tail" end. Place 2 inches apart on ungreased baking sheet with tail on bottom.
• Cover & let rise for another 15-20 minutes.
• Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference. I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle).

HONEY CARAWAY ROLLS

Steps:

• Prepare the yeast: In a medium bowl, dissolve the yeast in 1/2 cup warm water (between 110 to 120 degrees F). Set aside.
• Make the dough: Oil a medium bowl with 1 tablespoon of the olive oil. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour with the caraway, honey, molasses, salt and 2 tablespoons of the olive oil. Mix to blend. Stir in the cottage cheese and the egg. With the mixer on low speed, add the yeast mixture. Transfer the dough to the oiled bowl. (The oil will prevent the dough from sticking to the sides as it rises.) Cover with a towel and put in a warm place to double in volume, 1 1/2 to 2 hours. Then gently push the air out of the dough. Cover and let rise again, 1 more hour.
• Prepare the dough: Preheat the oven to 400 degrees F. Grease two baking sheets with the remaining 2 tablespoons olive oil. Divide the dough into 8 even balls and place 4 each in a single layer on each baking sheet. Flatten the balls gently with your hand.
• Bake the bread: Lower the oven temperature to 350 degrees F. Place the trays in the center of the oven and bake, undisturbed, 20 to 25 minutes. The tops should be light to medium brown. Remove from the oven. Cool at least 15 minutes.