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Caraway Swirl Rye Rolls

Caraway Swirl Rye Rolls


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Tasty little rye rolls topped with crunchy caraway seeds, with a mild buttery taste swirled in. Can also be made without rye flour or caraway if you prefer.MORE+LESS-

2 1/4

teaspoon active dry yeast

1

cup warm milk (about 100°F)

2

teaspoons caraway seeds, plus more for sprinkling

1 1/2

tablespoon butter, softened

1

egg white, mixed with 1 tsp water (egg wash)

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  • 1

    Dissolve sugar and yeast in warm milk in a large bowl. Let stand 5 minutes.

  • 2

    Stir bread and rye flours, salt and caraway seeds into wet ingredients until a soft dough forms.

  • 3

    Dump contents on the counter and knead until smooth dough begins to form, about 5-10 minutes. If needed, add 1 tbsp of flour to dough at a time to prevent dough from sticking to hands. Cover dough and let rest 10 minutes.

  • 4

    Roll out dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Spread softened butter over dough. Working with long side, fold up bottom third of dough. Do the same with the other length of dough, forming a 12 x 3-inch rectangle. Cover with plastic wrap and put in freezer for 10 minutes.

  • 5

    Remove dough from freezer. Roll out dough and repeat step 4 (still on a baking sheet). Cover with plastic wrap and put in freezer for 10 minutes.

  • 6

    Remove dough from freezer. Roll dough (still on a baking sheet) into a 8 x 12-inch rectangle, short side towards you (make into a 12 x 12-inch square for smaller rolls). Working with short side, roll dough like you would a jelly roll; wet your fingers to pinch the seam closed. Cut roll into 8-12 equal slices and place on baking sheet. Lightly spray tops of rolls with cooking spray. Cover and let rise in a warm place for 45 minutes to one hour until doubled in size.

  • 8

    Brush egg wash on tops of risen rolls. Sprinkle caraway seeds on tops of rolls.

  • 9

    Bake dough for 10-15 minutes until golden brown. Remove from pan and let cool on a wire rack for 5 minutes.

No nutrition information available for this recipe

More About This Recipe

  • I'm sitting here, looking out the window of my apartment and watching a rainy mist fall through the cool air on what seems to be yet another dismal spring evening. It's been raining on and off for the past four days now. Some days we've been lucky enough to feel a patch of dry grass and see the sun poke through the clouds, but mostly, it's just been cold, cloudy and misty.

    Days (or weeks, as it may turn out to be) like these have me unreservedly yearning for faraway places - Australia, perhaps? Greece? Italy? I'd even go somewhere off the list of "Dreamy Vacation Spots," like Japan or Russia. Anywhere but here is where I want to be. Being that I traveled many a land in my young life already (Amsterdam and India and Germany and France, how I miss you!) I can't be too greedy in my desire to set foot on the other side of the earth, but maybe all that traveling is what's given me such restless legs.

    All this to say that, in these moments of wanderlust (the quantity of which far outweighs my travel funds), I've had to find ways to feel as though I've somewhat traveled off the beaten path, even if I haven't stepped outside my kitchen. Enter Caraway Swirl Rye Rolls.

    I know what you're thinking. Caraway Swirl Rye Rolls - how in the world do these rolls make you feel like you've traveled to exotic lands? It's true, these rolls aren't based in olive oil, nor are they chock full of Asian spices, nor do they seem nearly the sort to be huddled together in a cloth basket on the front of a Parisian's bicycle next to a fresh baguette. But these rolls do instill in me a sense of being a castaway on a desert island. Maybe it's the play on words (caraway, castaway, awfully close), or maybe it's the whimsical pinwheel shape they take on while browning in the oven, but regardless, Caraway Swirl Rye Rolls are just enough to satisfy my travel bug.

    These rolls are incredibly simple to make, thanks to their need to only rise once (such unselfish little rolls, they are). But they are finicky in the oven and can burn easily, so make sure you check on them after about 10-12 minutes of baking. They are incredibly versatile, and though I like to make mine big enough to suffice as a medium-sized hamburger bun, you can roll out the final length of the dough to make up to 12 swirly miniature rolls. And the tiny, half-mooned shaped caraway seeds resting on the spherical staircase on top of these mildly buttery rolls make me wish that was me, basking in the sun on the steps of the Roman Colosseum. It's a stretch, I know, but it's a comfort while I look out my window, wishing it would just stop raining.

    Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!


Deli-Style Rye - No Kneading Kneaded!

This is an amazingly easy and delicious rye bread for those of us who either don't have a bread machine or who downright fear bread making. (Both, in my case) But &quotArtisan Bread in Five Minutes a Day&quot changed all that for me. The 5 minutes refers to active effort. Mix the ingredients into a container all at once, then let it sit for 2 hours. Make immediately or store in the fridge, using it over the next couple of weeks. This recipe makes four 1-pound loaves and is great on the first day, but even better on subsequent days. Along with the caraway seeds, which give this bread its classic flavor, what sets this rye apart from other rustic loaves is that there is no flour on the top crust instead it's glazed with a cornstarch wash, which serves the triple function of anchoring the caraway seeds, allowing the slashing knife to pass easily without sticking, and giving the loaf a beautiful shine. Easily doubled or halved. Don't let the wordiness of the steps discourage you it's just really detailed. For ease and best results, use a pizza peel and a pizza or baking stone.


Seeded Rye Sandwich Bread

This light-colored, light-textured loaf is ideal for sandwiches. It's fine-grained, holds together very nicely when sliced, and is chewy without being tough. For the seeds in this recipe, we've used either caraway, or our Five-Seed Baking Blend (a mixture of caraway, sesame, poppy, flax and fennel seeds) both are delicious, the caraway giving a more traditional flavor, the blend something we consider a bit more interesting.

Ingredients

  • 2 teaspoons regular instant yeast
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (113g) white rye (or light rye, or cream rye) flour
  • 1/4 cup (28g) pumpernickel (or dark rye) flour
  • 1/4 cup (35g) nonfat dry milk powder
  • 1 1/2 teaspoons (9g) salt
  • 1 tablespoon sugar
  • 1 1/2 to 3 tablespoons caraway seeds
  • 3/4 to 1 1/2 teaspoons Deli Rye Flavor
  • 1 1/4 cups (283g) warm water
  • 4 tablespoons (57g) butter, melted

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

If you're making this bread in a bread machine, place all of the ingredients into the machine, program for Basic or White Bread, and press Start.

To make bread using the traditional method, whisk together the instant yeast, flours, milk powder, salt, sugar, seeds and rye flavor in a large mixing bowl.

Add the water and butter, and mix until well-blended.

Knead the dough, either by machine or by hand, for about 10 minutes, or until it's smooth and supple. If you're kneading the dough by hand, we recommend doing so on a lightly greased counter (spray your work surface lightly with vegetable spray), rather than a floured surface when working on a floured surface, you run the risk of adding too much flour to the dough, which will result in a tough, dry loaf. Place the dough in a large, lightly greased bowl, cover the bowl with a towel or plastic wrap, and allow the dough to rise till doubled in bulk, 1 1/2 to 2 hours.

Turn the dough out onto a lightly oiled surface, and shape it into an oval. Place the dough in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, tent it with lightly greased plastic wrap, and set it aside till doubled in bulk and risen 1 to 1 1/2 inches over the lip of the pan, about 1 to 1 1/4 hours.

Bake the bread in a preheated 375°F oven for 35 minutes, or until it's golden brown and tests done (the interior of the loaf will read 190°F on an instant-read thermometer). Remove the bread from the oven, remove it from the pan, and cool completely on a rack.

Tips from our Bakers

Deli Rye Flavor, a pungent combination of rye flour, acetic and lactic acids, and natural flavors, gives your light and dark rye breads that elusive taste of real bakery rye bread. If your rye breads are good but not great if they're lacking that certain something, Deli Rye Flavor could be the answer. We've found that 1 teaspoon rye flavor added to a rye bread recipe containing 3 cups of flour will give a mild rye flavor increase the amount from there until you arrive at the exact flavor you like, trying up to 1 tablespoon per 3 cups of flour. This rye flavor is also wonderful in crackers, Scandinavian flatbreads, and any other bread or flatbread that relies on rye flour as a main ingredient.


Deli Rye Bread

This recipe is adapted from Rose Levy Beranbaum’s The Bread Bible. This was the first bread baking book that was ever purchased for me, and it was and still is a great go to guide for me. I appreciate her dedication to getting her recipes so exact that they are almost foolproof if you take the time to read them thoroughly and weigh out your ingredients. Rose weighs her ingredients down to the tenth of a gram, which is wonderful, but most home bakers will find that their scales do not measure quantities that small. I happen to have a small Salter pocket scale that does go to tenths but my everyday Escali does not. I wouldn’t worry about being that precise, just round up or down to the nearest gram.

I have changed some techniques and modified some aspects of the ingredients in this recipe to suit my preferences. The main change was that I use ground caraway seeds instead of whole in my version. This gives me the distinctive aroma and flavor of a good New York Rye without having to bite into the seeds, which I do not care for. I know that my personal taste is not everyone’s so by all means throw some whole seeds in. I personally would still grind half of them and keep the rest whole. I think you get a strong flavor profile that way.

  • ¾ cup (4 oz, 117 grams) unbleached bread flour
  • ¾ cup (3.3 oz, 95 grams) rye flour
  • ½ tsp. (1.6 grams) instant yeast
  • 1 ½ TB (0.6 oz, 18.7 grams) sugar
  • ½ TB (10.5 grams) barley malt syrup or honey
  • 1 ½ cups (12.5 oz, 354 grams) water at room temperature

Combine all of the ingredients into a bowl and stir until very smooth, about 2 minutes. This will incorporate air into the mix which will help to feed the yeast. Scrape down the sides of the bowl and set aside while you prepare the next step.


Ingredients

For the light dough

  • 8 oz. (1-3/4 cups) unbleached bread flour more as needed
  • 4 oz. (3/4 cup plus 2 Tbs.) light rye flour (see All About Rye Flours for more information)
  • 1-1/4 tsp. kosher salt
  • 1 tsp. instant (quick-rise) yeast
  • 1 tsp. whole caraway seeds (optional)
  • 3/4 cup plus 2 Tbs. room temperature water (70°F to 75°F) more as needed
  • 1-1/2 Tbs. vegetable oil more as needed
  • 1 Tbs. unsulfured mild molasses

For the dark dough

  • 8 oz. (1-3/4 cups) unbleached bread flour more as needed
  • 4 oz. (3/4 cup plus 2 Tbs.) light rye flour
  • 2 to 3 Tbs. unsweetened cocoa powder
  • 1-1/4 tsp. kosher salt
  • 1 tsp. instant (quick-rise) yeast
  • 1 tsp. whole caraway seeds (optional)
  • 3/4 cup plus 3 Tbs. room temperature water (70°F to 75°F) more as needed
  • 1-1/2 Tbs. vegetable oil more as needed
  • 1 Tbs. unsulfured mild molasses

For shaping

For baking


Marbled Rye Bread

First let me ask, who doesn’t love a good sandwich? Sandwiches got my name all over them. And they make any lunch a happy lunch for me.

I grew up eating rye bread. It was something we bought fairly often when lunch meat was served. Let me remind you that I was born and raised in Philly where it seems there’s a deli on every corner. So we had our fair share of sandwiches, friends.

And no I did not sicken of sandwiches. To this day all you have to do is tell me we’re having freshly sliced lunch meat and cheeses with Jewish pickles and fresh hoagie rolls and I’m practically leaping and doing somersaults. I just can’t help myself.

Rye bread too. It has it’s perfect place in this world and do you know where that is? On my plate headed to my belly. Love the stuff. So I’ve had this wonderful cookbook, Peter Reinhart’s Bread Maker’s Apprentice for about a year now. Before that I borrowed it profusely from the library to the point of hatred. I’m totally kidding! All I had to do was bring 3 loaves of bread as ransom for my sick, pathetic borrowing skills. And all was well.

Any way, back to the bread book. I adore this book! It’s got all your staple bread recipes. Many master formulas like ciabatta and bagels and baguettes. So many excellent choices to wade through. I’ve just loved it so much. And now I figured it was about time to take my bread skills up another level to a perfect marbled loaf. Let me tell you though, I thought the first marbling would be a complete disaster but it was fairly simple.

This was my first yeast marbled loaf and it turned out pretty darn cool. I’ll totally be doing this marbled thing again. So fun!

Til we meet and eat again,

Items to make this recipe well:

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Marble Rye Bagels

Bagels are a handmade bread with centuries of tradition behind them. We've made a hearty rye dough that's divided and colored, then layered and twisted into shape. After a brief boil, it bakes up into beautiful, flavorful bagels, an ideal base for bold toppings like smoked salmon or pickled herring.

Ingredients

  • 1 cup (227g) water
  • 2 3/4 cups (333g) King Arthur Unbleached Bread Flour
  • 1 cup (106g) pumpernickel flour
  • 1 tablespoon barley malt syrup or dark brown sugar
  • 2 teaspoons (12g) salt
  • 1 tablespoon dill pickle juice or 2 teaspoons Deli Rye Flavor
  • 2 teaspoons instant or active dry yeast
  • 1 tablespoon caraway seeds, optional
  • 2 teaspoons burnt sugar syrup (see baker's tips)
  • 2 teaspoons black cocoa
  • 3 quarts (2722g) water
  • 2 tablespoons (28g) non-diastatic malt powder or brown sugar
  • 1 tablespoon (14g) granulated sugar

Instructions

For the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients except the burnt sugar syrup and cocoa in a large bowl and mix well. If you'd like to use a bread machine to make the dough, see baker's tips below.

Once the dough comes together, knead vigorously for 10 to 15 minutes by hand or in a mixer with a dough hook on medium-low speed for 10 minutes. The dough will be stiff.

Divide the dough in half place one half in a lightly greased bowl, cover, and set aside.

Add the burnt sugar syrup to the remaining dough in the mixing bowl. Mix until it disappears into the dough this will be messy at first, but everything will smooth out in a few minutes.

Add the black cocoa and mix until incorporated. Knead the dough until it's dark and evenly colored. Place the colored dough in another greased bowl and cover.

Let the doughs rise until noticeably puffy, 1 to 1 1/2 hours.

After the first rise, pat the light dough into an 8" x 12" rectangle. Pat the colored dough to the same size and place it on top.

Divide the dough into quarters by cutting it crosswise to make 2"-wide strips. Cut in half the long way to make eight equal pieces.

Roll each two-toned piece of dough into a 7" to 8" rope. Twist two or three times and overlap the ends, wetting one slightly if needed. Roll your hand over the seam from the inside of the bagel to seal it.

Line two baking sheets with parchment and space out the shaped bagels on the pans. Cover and let rise for 20 minutes while you set up the water bath and preheat the oven to 450°F.

To boil: Fill a large saucepan with the water (it should reach a depth of about 3"). Add the malt powder (or brown sugar) and granulated sugar and place the pan over medium-high heat. Bring the water to a boil.

The bagels are ready to cook when they've risen very slightly they should still be firm enough that the surface bounces back when lightly touched.

Reduce the heat under the water to medium (a slow bubble) and slip two or three bagels into the water. Cook for 1 minute, then turn over and cook for 2 more minutes.

Remove the bagels from the water with a slotted spoon and place on the prepared baking sheets.

For the egg wash: Beat the egg whites with the water.

Brush the tops of the bagels with the egg wash, and bake for 20 to 22 minutes, until golden brown.

Remove the bagels from the oven and let cool on a rack before serving.

Store in a paper bag on the counter for one day or slice and freeze for up to two months for longer storage.


Welcome to America’s Test Kitchen Introduction Understanding Bread Starting From Scratch Sandwich Breads Mastering Size and Shape The Perfect Crust The Sweeter Side Upping Your Game with Sponges Raising the Bar Conversions and Equivalents Index

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SANDWICH BREADS: EVERYDAY LOAVES, MODERN AND CLASSIC
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MASTERING SIZE AND SHAPE: DINNER ROLLS AND MORE
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Caraway Swirl Rye Rolls - Recipes


1 heaping TBL instant yeast

2/3 cup warm water + more if needed

3 TBL caraway seeds (optional)

1 TBL mustard (I used a sweet mustard with herbs)

2 1/2 cups high gluten flour or bread flour

1 1/3 cups rye-pumpernickel flour

egg white wash for top with 1 tsp caraway seeds (optional)

Combine the dissolved yeast (or instant yeast) with the remaining ingredients, and mix till clumps form the dough may seem dry at this point. Let it rest for 20 minutes, for the flour to start to absorb the liquid.

Knead the dough—by mixer or bread machine set on the dough cycle—to make a stiff, but fairly smooth dough. It'll take about 7 minutes in a stand mixer at second speed, using the dough hook. The dough should clean the sides of the bowl if it doesn't sprinkle in a bit more all-purpose flour. We don't recommend kneading this dough by hand, as it's hard to develop the gluten sufficiently. If you DO knead by hand, realize that the dough will take longer to rise, and won't rise as high.

Place the dough in a lightly greased bowl, cover the bowl, and let the dough rise till it's puffy, about 1 to 2 hours. It may or may not have doubled in bulk, but it definitely will have expanded.

Gently deflate the dough, and shape it into a log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan (for a stiffer dough), or 9" x 5" loaf pan (for a slacker dough). Press it to the edges of the pan, and flatten the top.

Tent the pan with greased plastic wrap, and allow the loaf to rise till it's crowned about 1" to 1 1/2" over the edge of the pan, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 20 minutes. Tent it lightly with foil, and bake for an additional 20 minutes. When done the bread will be golden brown, and its internal temperature will register 190°F on an instant-read thermometer.

Remove the bread from the oven, wait 5 minutes, remove it from the pan, and allow it to cool completely on a rack before slicing. Store for up to a week at cool room temperature.