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Caraway Rye Rolls or Sliders Recipe

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2 votes | 2609 views

Perfect as rolls, or as sliders for corned beef sandwiches. Bake them apart on baking sheets for sliders, or in a 9 x 13 baking pan for pan rolls. I used a bread machine on the dough setting, then shaped, and baked in oven, but you can also make these in the conventional yeast roll method without a bread machine.

Prep time:
Cook time:
Servings: 16
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Ingredients

Cost per serving $0.15 view details

Directions

  1. Place all ingredients in bread machine pan in order recommended by manufacturer. Select Dough setting and press Start. (Without a bread machine, just make these using the traditional roll method.
  2. When Dough cycle is over, turn dough out onto a lightly floured bread board or countertop.
  3. Divide dough into 12 or 16 equal size pieces.
  4. For slider rolls, form into elongated shapes and place on a greased jelly roll-size baking pan. For pan rolls, arrange in a 9x13-inch baking pan.
  5. Cover lightly with clean dish towel and allow to raise 30-45 minutes until doubled in size. (Preheat oven to 400 degrees F. the last 10-15 minutes of proof time.)
  6. Bake in preheated oven: Individual rolls or sliders, about 12-14 minutes; pan rolls 14-16 minutes approximately.
  7. Yield: 1.5 pounds dough will make make 16 sliders or 12-16 pan rolls.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 42g
Recipe makes 16 servings
Calories 99  
Calories from Fat 15 15%
Total Fat 1.76g 2%
Saturated Fat 0.87g 3%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 298mg 12%
Potassium 62mg 2%
Total Carbs 18.21g 5%
Dietary Fiber 1.6g 5%
Sugars 1.15g 1%
Protein 2.59g 4%

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Reviews

  • Bob Vincent
    March 16, 2015
    Hi Salad Foodie:
    I made these rolls yesterday to have with corned beef. They came out great. Though I posted a recipe for Swedish Rye Bread a couple years ago, your formula sounded good. I like the addition of sour cream. So I tried it. I added two teaspoons of vital wheat gluten as rye flour is somewhat low in gluten. They rose beautifully. Thanks for sharing!

    Bob
    I've cooked/tasted this recipe!
    1 reply
    • Salad Foodie
      March 18, 2015
      So glad you tried these out and were pleased with the results! Yes I thought about the gluten too. The original recipe used all purpose flour with no added gluten. But I used bread flour when I tested it out, and knowing this had plenty of gluten, did not add extra gluten for the rye. I love rye bread and will save your recipe to Try Soon.

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