Rye Rolls

• 1 tablespoon active dry yeast
• 2 cups warm water (110u0b0 to 115u0b0)
• 4 eggs
• 1/2 cup nonfat dry milk powder
• 1/4 cup butter, softened
• 1/4 cup packed brown sugar
• 2 tablespoons dark molasses
• 2 teaspoons salt
• 1/2 teaspoon baking soda
• 3 to 4 cups all-purpose flour
• 3 cups rye flour
• 1 tablespoon cold water
• Caraway seeds
• kosher salt

1. In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky).
2. Turn onto a well-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. Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased
4. .
5. In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes.
6. Bake at 350u0b0 for 14-16 minutes or until golden brown. Remove to wire racks.

active dry yeast, water, eggs, nonfat dry milk powder, butter, brown sugar, dark molasses, salt, baking soda, allpurpose, rye flour, cold water, caraway seeds, kosher salt

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