Rye Horns Recipe – Eats Now

Name: Rye Horns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 6-1/2 cups all-purpose flour; 1-1/2 cups rye flour; 1/4 cup packed brown sugar; 1 package (1/4 ounce) active dry yeast; 2 teaspoons salt; 2 teaspoons caraway seeds; 1/2 teaspoon baking soda; 2 cups 2% milk; 1/4 cup butter, melted; 2 tablespoons dark molasses; 2 eggs; Additional melted butter

Servings: persons

6 to 6-1/2 cups all-purpose flour
1-1/2 cups rye flour
1/4 cup packed brown sugar
1 package (1/4 ounce) active dry yeast
2 teaspoons salt
2 teaspoons caraway seeds
1/2 teaspoon baking soda
2 cups 2% milk
1/4 cup butter, melted
2 tablespoons dark molasses
2 eggs
Additional melted butter

1
In a large bowl, combine 2 cups all-purpose flour, rye flour, sugar, yeast, salt, caraway seeds and baking soda. In a large saucepan, heat the milk, butter and molasses to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
2
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.
3
Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Cover and let rise in a warm place until doubled, about 30 minutes.
4
Roll each ball into a 6-in. x 3-in. oval. Roll up, jelly-roll style, starting with a long side, stretching and pinching ends while rolling to taper ends.
5
Place on greased
6
. Curve rolls to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes.
7
Bake at 375u00b0 for 8-12 minutes or until lightly browned. Remove from pans to wire racks. Brush with melted butter. Cool.

937

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 to 6-1/2 cups all-purpose flour, 1-1/2 cups rye flour, 1/4 cup packed brown sugar, 1 package (1/4 ounce) active dry yeast, and more.

Yes, Rye Horns 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.

Rye Horns

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