In Germany , rye bread was often on the family's table. Grandma seldom baked Rye bread in her American home, though, as she found a wonderful bakery where she could buy superb rye loaves—fragrant and crusty and full of old-country flavor. When her children were young, she used to take them with her on the bus to downtown Portland and go to Mosler's Bakery for the freshly baked rye bread. In later years, she found a recipe for small buns made with rye flour, and often made them when the family came to visit. They became great favorites among the children. Although these are not from one of her original German recipes, she enjoyed baking them, and the rye flavor is reminiscent of the Old Country.
2 pkgs. dry yeast
1 ½ C. lukewarm water
¼ C. molasses
1/3 C. sugar
1 tsp. salt
2 TB butter or soft shortening
2 ½ C. rye flour*
2 ½ to 3 C. white flour
1 TB or more Caraway seed (optional)
1 .In mixing bowl, dissolve yeast in moderately warm (not hot) water. 2 . Stir in molasses, sugar, salt, shortening, and caraway seed. 3 . Mix in Rye flour until smooth. 4 . Mix in white flour with hand until it handles easily. 5 . Turn out onto lightly floured board, knead and let rise. 6 . Punch down and let rise a 2 nd time, for about 1 hour. 7 . Divide into 2 parts. Roll each part into a 12 x 8 rectangle. Cut each rectangle into 6 squares, then cut each square in half diagonally, making 12 triangular buns from each rectangle. 8 . Place 1 inch apart on greased baking sheets; let rise until double in bulk, about 1 hour. 9 . Heat oven to 400 o . Bake about 10 minutes, or until nicely browned. Makes 24 buns.
*If a lighter rye dough is desired, reduce the amount of rye flour to 2 cups and increase the white flour to 3½ cups.
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Last updated March 7, 2005