Homemade Rye Rolls – a delicious recipe with rye flour, sugar, active dry yeast, salt, fennel seed, caraway seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, combine the rye flour, sugar, yeast, salt, fennel seed, caraway seeds and 2 cups all-purpose flour. In a saucepan, heat water and shortening to 120u00b0-130u00b0. Add to the dry ingredients; beat just until moistened. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm 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 rise in a warm place until doubled, about 1 hour.
2
Punch dough down. Turn onto a lightly floured surface; divide into six portions. Divide each portion into 10 pieces; shape each piece into a ball. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Bake at 375u00b0 for 15-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
540
kcal
Calories
1
g
Fat
115
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups rye flour, 1/4 cup sugar, 2 packages (1/4 ounce each) active dry yeast, 1 tablespoon salt, and more.
Yes, Homemade Rye Rolls falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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