Bobs Red Mill, Light Rye Flour, 22 oz (622 g)

Keeps best refrigerated or frozen

Rye Rolls

1 cup warm Water (110�-120�)

1 Tbsp Bob's Red Mill Active Dry Yeast

1 Tbsp Vegetable Oil

1 Egg, lightly beaten

2 Tbsp Sugar

1 cup Bob's Red Mill Light Rye Flour

2 - 2 1/2 cups Bob's Red Mill Unbleached White Flour

1 1/2 Tsp Salt

Flour, for dusting work top

Oil for greasing bowl

1 Tbsp Caraway Seeds (optional)

Water for brushing rolls

In a large bowl, sprinkle yeast over the warm water to soften; stir to dissolve. Add the oil, egg, sugar, rye flour, 2 cups of unbleached white flour, and salt. Mix thoroughly until the dough forms and comes away from the sides of the bowl. Turn dough out onto floured work surface and knead, adding small amounts of flour as needed. Knead in caraway seeds (if using). Knead until smooth and elastic (8-10 minutes).

Rising: Shape the dough into a ball; place in a large bowl and turn to coat. Cover and let rise until doubled in size. Punch out all the air, cut the dough in half, sprinkle with additional caraway seeds (if desired), and form each half into a ball. Cover, let the dough rest for 10 minutes.

Shaping: Shape the balls into 3 ropes, then cut each rope in 3 equal pieces. Roll each into a ball. Space on two greased baking sheets. Keep in warm, draft-free spot, covered with a damp cloth, until doubled in size. Brush lightly with water. Slash once down the length of each roll.

Baking: Preheat oven to 400�. Bake with steam (place a shallow pan of hot water on the very bottom rack of the oven). Bake rolls until hard to touch and colored on the bottom (15-20 minutes). These rolls keep for several days and can be reheated. They freeze well baked or unbaked.

Yield: 18 rolls.