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Receta Caraway Rye Rolls or Sliders
by Salad Foodie

Caraway Rye Rolls or Sliders

Perfect as rolls, or as sliders for corned beef sandwiches. Bake them apart on baking sheets for sliders, or in a 9 x 13 baking pan for pan rolls. I used a bread machine on the dough setting, then shaped, and baked in oven, but you can also make these in the conventional yeast roll method without a bread machine.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 16

Va Bien Con: corned beef, ham, pork chops, cabbage, sauerkraut

Ingredientes

  • 3/4 cup warm water
  • 1/2 cup sour cream or plain yogurt
  • 2 cups flour (bread flour or all purpose)
  • 1 cup rye flour
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 1 tablespoon caraway seeds
  • 1 1/2 teaspoons active dry yeast

Direcciones

  1. Place all ingredients in bread machine pan in order recommended by manufacturer. Select Dough setting and press Start. (Without a bread machine, just make these using the traditional roll method.
  2. When Dough cycle is over, turn dough out onto a lightly floured bread board or countertop.
  3. Divide dough into 12 or 16 equal size pieces.
  4. For slider rolls, form into elongated shapes and place on a greased jelly roll-size baking pan. For pan rolls, arrange in a 9x13-inch baking pan.
  5. Cover lightly with clean dish towel and allow to raise 30-45 minutes until doubled in size. (Preheat oven to 400 degrees F. the last 10-15 minutes of proof time.)
  6. Bake in preheated oven: Individual rolls or sliders, about 12-14 minutes; pan rolls 14-16 minutes approximately.
  7. Yield: 1.5 pounds dough will make make 16 sliders or 12-16 pan rolls.