ACCORDION RYE ROLLS
These rolls will make anyone like rye bread. Even though Mom fixes the dough a day ahead, she bakes them right before serving so they're hot and fresh. Any extra effort in making them is well worth it. -Alyson Armstrong, Parkersburg, West Virginia
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and 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 stand for 20 minutes. , Punch dough down. Turn onto a lightly floured surface,divide into four portions. Roll each portion into a 14x6-in. rectangle. Brush with remaining butter. , With dull edge of a table knife, score dough width-wise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across the dough. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours. , When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375° for 20-25 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts : Calories 134 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 375mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
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Butter Boy
[email protected]Overall, these rolls were a great success. I will definitely be making them again.
Spirit Wolf_ 2938
[email protected]These rolls were a bit dry for my taste. I think I might try adding some butter or oil to the dough next time.
Shark PIayz
[email protected]I'm not a huge fan of rye bread, but these rolls were surprisingly delicious.
Sheikh Muhammad Noman Farooqi
[email protected]These rolls are a bit time-consuming to make, but they're definitely worth the effort.
Md Nahedul
[email protected]I love the way these rolls look. They're so unique and eye-catching.
Judy Eastwood
[email protected]These rolls are so versatile. I've used them for everything from sandwiches to sliders to bread pudding.
Love is Fot
[email protected]I've made these rolls several times now and they always turn out perfect. They're my go-to recipe for a quick and easy bread.
Me Systems
[email protected]These rolls were amazing! I made them for a party and everyone loved them.
Raja Muneer
[email protected]Overall, these rolls were a bit disappointing. I don't think I'll be making them again.
Moazzam Ali hashmi
[email protected]I had some trouble getting the rolls to rise properly. I think I might have added too much flour.
Brian Wallace
[email protected]These rolls were a bit too dense for my taste.
Zahib Khan
[email protected]Delicious!
Redwan Abdulkader
[email protected]The recipe was easy to follow and the rolls turned out great. I will definitely be making these again.
Asif Hassin
[email protected]These rolls are perfect for sandwiches or just eating on their own. I will definitely be making them again.
Luke garrett
[email protected]I love the flavor of these rolls. The rye flour gives them a slightly nutty taste that is really delicious.
Abbas Baprani
[email protected]These rye rolls were a hit at my party! They were so soft and fluffy, and the accordion design was a fun touch.