Accordion Rye Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1-1/2 cups warm milk (110u0b0 to 115u0b0)
• 1/4 cup molasses
• 4 tablespoons butter, softened, divided
• 1 tablespoon sugar
• 1 tablespoon plus 1/2 teaspoon salt, divided
• 3 to 3-1/2 cups all-purpose flour
• 2-1/2 cups rye flour
• Vegetable oil
• 1 large egg white
• 2 teaspoons caraway seeds

1. In a large bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let stand for 20 minutes.
3. Punch dough down. Turn onto a lightly floured surface,divide into four portions. Roll each portion into a 14x6-in. rectangle. Brush with remaining butter.
4. With dull edge of a table knife, score dough width-wise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across the dough. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
5. When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375u0b0 for 20-25 minutes or until lightly browned. Remove from pans to wire racks.

active dry yeast, warm water, warm milk, molasses, butter, sugar, salt, flour, rye flour, vegetable oil, egg white, caraway seeds

Taken from www.tasteofhome.com/recipes/accordion-rye-rolls/ (may not work)