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Archive for the ‘Breads’ Category

Mustard and Onion Rye Rolls

4-5  cups white flour

2 tsp salt

2 tbsp quick rise yeast (or 2 pkgs)

2 cups warm water

1/2 cup Dijon mustard (grainy style)

3 tbsp brown sugar

3 tbsp butter

2 1/2 cups rye flour

2 eggs beaten

1/2 cup dried minced onions

1/2 cup buttermilk

1. Add yeast to little bit of warm water to begin it working.  In meantime mix together wet ingredients in mixer bowl or large bowl.  Add yeast and begin to add the flours one cup at a time while stirring.

2. Add rye flour and additional flour until dough pulls from sides of bowl. On a well floured surface knead dough until smooth and elastic adding a bit of flour as needed, about 5 minutes. Place dough in greased bowl cover loosely and let rise in the oven with the light on until double in bulk…….or let it rest for 15 minutes.

3. Kneed dough down once more and pinching off small sections rolls into extra-large egg size balls.  Lay out on greased cookie sheet until all the dough is used up, leaving 1 inch expanding room between the dough balls.

4.) Set to side and let rise in warm place again until double.

5.)  Bake 375 degrees for 25-30 minutes or until golden.

**Delicious served with honey mustard butter:  1/2 cup butter, 1 tbsp honey, 1 tbsp dijon mustard.  Whip until well mixed. **

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