Quick rye-batter buns
Last updated 6/12/2012 1:19:35 AM. Recipe ID 50992. Report a problem with this recipe.
Title: Quick rye-batter buns
Yield: 24 Servings
3 c Flour
2 pk Quick-rising yeast
2 c Milk
1/2 c Dark brown sugar
3 tb Cooking oil
1 1/2 ts Salt
1 tb Caraway seed
2 c Rye flour
Caraway seed (optional)
1. In a large mixer bowl, combine the flour and yeast.
2. In a saucepan, heat the 2 c milk, brown sugar, oil and salt until
warm (120-130 degrees), stirring constantly. Add to the flour
mixture. Add the eggs and the caraway seed. 3. Beat the batter with
electric mixer on low speed for 30 seconds, scraping sides of bowl.
Beat the batter on high speed for 3 minutes. Return to low speed and
beat in rye flour. 4. Fill the greased muffin pans half full. cover
and let the dough rise until double, about 25 minutes. 5. Bake in 400
degree oven for 10 minutes. Brush the buns with milk. Sprinkle the
tops with caraway seed, if desired. Bake for 5 to 10 minutes more or
until done. Remove the buns from the pans; cool. Makes about 24. Judy
Lausch.-DGSV43A,from *Prodigy's Food and Wine Bulletin Board.
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