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1
In a medium sized mixing bowl, dissolve the yeast in the water.
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2
Add the milk, sugar, and salt and let stand for 5 minutes, until the yeast foams.
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3
Beat in the eggs, melted butter, and 1 cup of the rye flour.
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4
Measure the remaining rye and all purpose flour into a large bowl.
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5
Slice the COLD butter and add to the flour.
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6
Cut the butter into the flour until the pieces of dough are about the size of peas.
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7
Pour the yeast mixture over the flour mixture.
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8
With a rubber spatula, carefully fold the mixtures together just until the flour is moistened.
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9
Cover the bowl and refrigerate for at least 4 hours and up to 2 days.
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10
When ready to shape the dough, turn it out onto a lightly floured board.
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11
Knead gently to expel any air bubbles.
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12
Divide the dough into four parts.
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13
Shape one part at a time and leave remaining dough, covered, in the refrigerator.
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14
Roll the dough out to make a large 16-inch circle.
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15
With a butter knife, spread the surface of the circle with 1 tablespoon of the SOFT butter.
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16
Fold the circle into thirds by overlapping the two sides across the center to form a rectangular strip.
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17
Roll out the strip to about 25 inches and then fold the strip into thirds by overlapping the ends across the center.
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18
Roll out the folded dough again to make a square about 16 inches across.
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19
Spread the surface of the square with 1 tablespoon of the soft butter and roll the dough up tightly jelly-roll fashion.
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20
Flatten the roll slightly by pressing it down with the palms of your hands.
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21
Cut the roll into eight pieces of equal size.
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22
Place the pieces upright on a lightly greased baking sheet (with the seam-side down and the cut edges facing the sides of the baking sheet).
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23
Repeat with remaining dough.
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24
Let rise in a warm place until doubled in size, about 2 hours.
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25
Preheat oven to 400F.
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26
Brush the buns with the beaten egg, then sprinkle lightly with the coarse salt and caraway seeds.
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27
Bake for 14 to 15 minutes, until golden and crispy.
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28
Remove the buns from he oven and cool on racks.
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29
Serve warm or cooled.
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30
32 rolls.
