YIELD Makes 24 rolls
INGREDIENTS
3/4 cup water 2 tablespoons margarine or butter, softened 2 tablespoons molasses 2‑1/4 cups all-purpose flour, divided 1/2 cup rye flour 1/3 cup nonfat dry milk powder 1 package (1/4 ounce) active dry yeast 1‑1/2 teaspoons salt 1‑1/2 teaspoons caraway seeds Melted margarine or vegetable oilPREPARATION:
- Heat water, 2 tablespoons margarine and molasses in small saucepan over low heat until temperature reaches 120° to 130°F. Combine 1-1/4 cups all-purpose flour, rye flour, milk powder, yeast, salt and caraway seeds in large bowl. Stir heated water mixture into flour mixture with wooden spoon to form soft but sticky dough. Gradually add more all-purpose flour until rough dough forms.
- Turn out dough onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic, gradually adding remaining flour to prevent sticking, if necessary. Cover with inverted bowl. Let rise 35 to 40 minutes or until dough has increased in bulk by one third. Punch down dough; divide in half. Roll each half into 12-inch log. Using sharp knife, cut each log evenly into 12 pieces; shape into tight balls. Arrange in greased 8- or 9-inch cake pan. Brush tops with melted margarine. Loosely cover with lightly greased sheet of plastic wrap. Let rise in warm place 45 minutes or until doubled in bulk.
- Preheat oven to 375°F. Uncover rolls; bake 15 to 20 minutes or until golden brown. Cool in pan on wire rack 5 minutes. Remove from pan. Cool completely on wire rack.