Reuben Rolls

Sherry Blizzard


When I first bought a bread machine I think I bought every cookbook known to man to put this new appliance to use. One of the recipes I found was the Reuben Rolls. I love Rye Bread, Sauerkraut and Corned Beef. Don't be put off ever by the name. If you like it, you can make it. I have changed it up a bit only for our own preferences. But here is the original recipe: ISBN: 1-55867-037-8


★★★★★ 1 vote

1 Hr
30 Min



  • 1 c
  • 1 Tbsp
    olive oil
  • 1/3 tsp
  • 1/2 tsp
  • 1 1/2 Tbsp
  • 1 3/4 tsp
    caraway seeds
  • 1 c
    rye flour
  • 2 c
    bread flour
  • 1 1/2 tsp

  • 3 Tbsp
    french or catalina dressing
  • 1 c
    sauerkraut divided
  • 1 c
    swiss cheese, divded
  • 1 1/2 cups c
    corned beef, chopped.

How to Make Reuben Rolls


  1. Process the dough ingredients in the bread machine if you have one. If not....Mix and knead by hand and allow to rise.
  2. Split the Reuben Dough into two equal halves. I spray a plastic sheet with oil, place the dough on top and spray the second sheet with oil and place on top. Roll the dough fairly thin (1/8")
  3. Spread dough with dressing or mustard if you choose, top with sauerkraut, Swiss Cheese and then Corned Beef.
  4. Roll up in Jelly Roll fashion. Tuck the outsides in well.
  5. Bake at 350 for 35 minutes. Let it rest for 10 minutes before cutting.

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