How to Make Sandwich (or Dinner) Rolls

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...



Ingredients:
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

Directions:
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.