Garlic-Rye Rolls

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Category : Breads

Recipe : Garlic-Rye Rolls

If you prefer, make this savory dough into 24 mini rolls--ideal party fare with yogurt
cheese or vegetable spreads.

Makes 6 servings

1/4 ounce active dry yeast (1 packet)
3/4 cup + 2 tablespoons lukewarm water (105-115o F.)
1 1/2 cups all-purpose flour*
3/4 cup rye flour
1 tablespoon caraway seeds
2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
2 large garlic cloves, minced

In small bowl, sprinkle yeast over lukewarm water; let stand 5 minutes, until
foamy.
In large bowl or food processor, combine all-purpose and rye flours, caraway
seeds, salt, pepper, garlic and yeast mixture. If using processor, pulse 1 minute,
until dough begins to form a ball.
If mixing by hand, sprinkle work surface with the reserved tablespoon flour.
Turn dough out onto prepared work surface and knead 5 minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely
with plastic wrap or damp towel and let rise in a warm, draft-free place, until
dough doubles in volume, about 45 minutes.
Punch down dough; divide into 12 equal pieces. Form each piece into a ball. Spray
twelve 2 3/4" muffin cups with nonstick cooking spray. Place 1 ball into each
cup. Cover loosely with plastic wrap or damp towel and let rise in a warm, draft-
free place until dough doubles in volume, about 1 hour.
Preheat oven to 400o F. Bake rolls 20 minutes; reduce heat to 350o F. and bake
20-25 minutes longer, or until rolls sound hollow when tapped.

SERVING (2 ROLLS) PROVIDES: 2 BREADS, 10 Optional Calories, 1 gram Fat, 3
grams Fiber.

PER SERVING: 172 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 736
mg Sodium, 35 g Total Carbohydrate, 3 g Dietary Fiber, 5 g Protein, 24 mg Calcium

*If mixing by hand (step 3), reserve 1 tablespoon flour.