I needed to make some bread for sandwiches since my last batch of bread had turned out a bit on the sweeter side.
The recipe I found is from my Better Homes and Gardens Cookbook (11th Edition, 1,200 recipes). I had made them with all-white flour before, and wanted to try something a little heavier. Being out of whole wheat flour, I used rye. No caraway seeds, though.
This dough is SO easy to work with! Such a pleasant surprise...
3 ½ c all-purpose flour
1 ¼ c rye flour
1 package active dry yeast
1 c milk
1/3 c sugar
1/3 c butter
¾ tsp salt
2 beaten eggs
1) In medium saucepan, heat and stir milk, butter, sugar, and salt until just warm and the butter almost melts.
2) While mixture is heating, stir the rye flour plus ½ c of the all-purpose flour together with the yeast.
3) Add milk mixture and eggs, beat for 2-3 minutes.
4) Mix in additional flour until ready for kneading.
5) Knead in remaining flour for 6-8 min. Shape into ball; cover, let rise until doubled.
6) Punch dough down; cover; let rise another 10 minutes.
7) Preheat oven to 375. Shape dough into rolls of desired form (round, cloverleaf, etc.).
8) Bake for 12-15 minutes.