Rye Rolls (wheatless)
4 c rye flour, divided
1/2 tbsp dry active yeast
1 tsp salt
misc herbs, e.g. 1 tbsp parsley + 1/8 tsp each sage, rosemary, pepper (optional)
1 tbsp shortening
1/4 c honey, divided
1 c milk
1/2 c water
Combine 1 c flour, yeast, salt, herbs. Add shortening and 2 tbsp honey. Warm milk and water to ~ 40°C (fairly warm to touch). Add to flour mixture, mix thoroughly. Let rise in a warm place for 40 minutes.
Add another cup flour and 2 tbsp honey, mix, let rise again for 40 minutes.
Add remaining flour gradually and knead for 10 minutes. This will produce an unbelievably viscous adhesive mess that will stick tenaciously to hands, bowl, counter-top, etc. Just keep working the stuff. After 10 minutes, scrape the gunk off your hands with a spoon, and take a spatula or lifter to the stuff on the counter. Wash your hands. Put a few teaspoonfuls of cooking oil into a saucer on the counter; use this to grease your hands periodically. Pinch off handfuls of the dough and shape them into balls, coating them with oil in the process. Set on cookie sheet. Let rise for about 1 hour. Bake at 350°F for about 45 minutes.
Copyright (C) 1997 by Joel Polowin. Permission is hereby granted to reproduce this material in any non-profit medium provided that its content is not altered and that this notice is appended. I would appreciate receiving a copy of any publication in which it appears: Joel Polowin / 18 Norice St. / Nepean, Ont. / CANADA / K2G 2X5
jpolowinXYZZy@sympatico.ca but remove the XYZZy — it's a little magic to baffle the spambots.
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