| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Breads |
24 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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