Rye Horns

• 6 to 6-1/2 cups all-purpose flour
• 1-1/2 cups rye flour
• 1/4 cup packed brown sugar
• 1 package (1/4 ounce) active dry yeast
• 2 teaspoons salt
• 2 teaspoons caraway seeds
• 1/2 teaspoon baking soda
• 2 cups 2% milk
• 1/4 cup butter, melted
• 2 tablespoons dark molasses
• 2 eggs
• Additional melted butter

1. In a large bowl, combine 2 cups all-purpose flour, rye flour, sugar, yeast, salt, caraway seeds and baking soda. In a large saucepan, heat the milk, butter and molasses to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in 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 rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Roll each ball into a 6-in. x 3-in. oval. Roll up, jelly-roll style, starting with a long side, stretching and pinching ends while rolling to taper ends.
5. Place on greased
6. . Curve rolls to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes.
7. Bake at 375u0b0 for 8-12 minutes or until lightly browned. Remove from pans to wire racks. Brush with melted butter. Cool.

flour, rye flour, brown sugar, active dry yeast, salt, caraway seeds, baking soda, milk, butter, dark molasses, eggs, butter

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