Source: Midwest Living

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Recipe Summary test

prep:
45 mins
rise:
1 hr 45 mins
bake:
12 mins
total:
1 hr 102 mins
Servings:
15
Yield:
15 rolls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine buttermilk, the 1/2 cup water, the brown sugar, molasses, orange peel, caraway seed, anise seed, and salt. Heat, stirring occasionally, until brown sugar dissolves and the mixture is just warm (120 degree F to 130 degree F).

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  • In a large bowl, combine yeast and the 1/4 cup warm water, stirring to dissolve the yeast. Let stand until mixture is bubbly.

  • Stir in the egg and 1-1/2 cups of the unbleached flour. Add half of the buttermilk mixture; stir until combined. Stir in rye flour. Add remaining buttermilk mixture and stir well. Stir in as much remaining unbleached flour as you can.

  • Turn dough out onto a lightly floured surface. Knead in enough remaining unbleached flour to make a dough that's smooth and elastic (about 6 to 8 minutes total).

  • Place the dough in a greased bowl, turning once to grease surface of dough. Cover and let the dough rise in a warm place until doubled in size (about 1-1/4 to 1-1/2 hours).

  • Lightly coat a large baking sheet with nonstick cooking spray and set aside. Punch dough down. Let rest for 10 minutes. Shape into fifteen 2-inch balls (a little larger than golf balls). Place the balls of dough on a prepared baking sheet about 2 inches apart.

  • Cover and let rise in a warm place until nearly doubled in size (about 30 to 45 minutes). If you like, in a small bowl, combine egg white and the 1 tablespoon water. Brush egg white mixture over the rolls. Sprinkle with additional caraway seed, if you like.

  • Bake rolls in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove rolls from the baking sheet. Cool on wire racks. Serve rolls warm or cooled. Makes 15 rolls.

Nutrition Facts

193 calories; fat 1g; cholesterol 15mg; carbohydrates 40g; insoluble fiber 1g; sodium 332mg.
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