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Accordion Rye Rolls

Accordion Rye Rolls

"These rolls will make anyone like rye bread. Even though Mom fixes the dough a day ahead, she bakes them right before serving so they're hot and fresh. Any extra effort in making them is well worth it. -Alyson Armstrong, Parkersburg, West Virginia"
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50 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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  1. In a mixing bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Let stand for 20 minutes. Divide dough into four portions. On a lightly floured surface, roll each portion into a 14-in. x 6-in. rectangle. Brush with remaining butter. With the blunt edge of a knife, make creases in dough at 2-in. intervals, beginning at a short side. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
  2. When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small mixing bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375 degrees F for 20-25 minutes or until lightly browned.

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Read all reviews 2
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It took me a while to remember what an accordion looks like and to understand how exactly to fold the dough, but once I did, making the bread rolls was just as fun as eating them! I made twenty-...

As suggested by another user, I made the rolls with half whole wheat flour and added wheat gluten. I halved the recipe and made 8 good-sized dinner rolls instead. Great taste ... definitely a re...

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