Rye Rolls
1 tablespoon active dry yeast
2 cups warm water (110° to 115°)
4 eggs
1/2 cup nonfat dry milk powder
1/4 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons dark molasses
2 teaspoons salt
1/2 teaspoon baking soda
3 to 4 cups all-purpose flour
3 cups rye flour
1 tablespoon cold water
Caraway seeds and/or kosher salt
In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky).
Turn onto a well-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.
Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks. Makes 2-1/2 dozen.
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