Salty Rye Bread Yeast Rolls
Nancy J. Patrykus
From a neighbors aunt in
Mi. Around 1960
These are delicious and well worth the time it takes to make.
Remember if you boil potatoes the night before for dinner, save your potato water, for these rolls.
A saying: You never fail unless you
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Mix hot water, shortening,molasses,brown sugar,and salt. Let stand till lukewarm. Add rye flour, with the yeast mixture, and beat well.
Place in a lightly grease bowl. let rise till double in bulk. Place on a lightly floured board. Form into small rolls 1 1/2 x 3 inches. Place far apart on a floured pan. Brush tops of rolls with egg white mixture. Sprinkle with caraway seeds and salt. Let rise again till double in bulk.
Bake in a pre-heated 400 degree oven for 25 minutes.