Rye Rolls from George Greenstein's "Secrets of a Jewish Baker"
Submitted by MrsM on April 14, 2003 at 10:42 pm

DESCRIPTION
Rye Rolls from George Greenstein's "Secrets of a Jewish Baker"

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 cup warm water
1 package active dry yeast
1 tblsp. vegetable oil
1 egg, lightly beaten
2 tblsp. sugar
1 cup rye flour
2 to 2 1/2 cups bread or AP flour
1 1/2 tsp. salt
Flour, for dusting worktop
oil, for greasing bowl
1 tblsp. caraway seeds, optional
Water or cornstarch solution for brushing rolls

In the mixing bowl of a standing mixer, sprinkle the yeast over the warm water to soften; stir to dissolve. Add the oil, egg, sugar, rye flour, 2 cups flour, caraway seeds and salt. Knead on the first speed with the dough hook until the dough forms up and comes away from the sides of the bowl, abouto 8-10 minutes. (Add more flour if necessary) You can use the second speed for the last 2 minutes to strengthen the gluten.

Shape the dough into a ball; place it in a large oiled bowl and turn to coat. Cover and let rise until doubled in size. Punch out all of the air, cut the dough in half. Cover and let the dough rest 10 minutes.

Shape the balls into 3 ropes, then cut each rope into 3 pieces. Roll each into a round ball. The rolls can be left round or you can taper the ends to a point. Space equally on 2 greased baking sheets. Keep in a warm, draft-free spot, covered with a damp cloth, and proof until doubled in size. Brush with water or cornstarch solution. Slash once down the length of each roll.

Bake in a preheated 400° oven until the rolls are hard to the touch and colored on the bottom, 15-20 minutes.

Makes 18 small rolls

Cornstarch solution: While bringing 1 cup water to a boil, dissolve 2 tblsp. cornstarch in 1/4 cup cold water; then whisk into the boiling water until it thickens. This solution may be kept for several days. For a high shine, brush a second time as soon as the bread emerges from the oven.