Title: Quick rye-batter buns
 Categories: Breads
      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    Eggs
      1 tb Caraway seed
      2 c  Rye flour
           Milk
           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.