INGREDIENTS

INSTRUCTIONS

Combine the yeast, sugar, melted butter, egg and milk in the bowl of an
electric mixer fitted with a dough hook. Beat on low speed for 1 minute.
Add the salt, rye flour, and all-purpose flour. Beat at low speed until all
of the flour is incorporated, about 1 minute. Then beat at medium speed
until the mixture forms a ball, leaves the sides of the bowl, and climbs up
the dough hook. Remove the dough from the bowl. Using your hands, form the
dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl
and turn it to oil all sides. Cover with plastic wrap and set aside in a
warm, draft-free place until it doubles in size, about 1 hour. Preheat the
oven to 350 degrees F. Remove the dough from the bowl and invert it onto a
lightly floured surface. Pat the dough into a rectangle about 3/4-inch
thick. Roll up the dough, beginning with the short side and stopping after
each full turn to press the edge of the roll firmly into the flat sheet of
dough to seal. Press with your fingertips. Tuck and roll so that any seams
disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece
of dough into a smooth round ball. Line a baking sheet with parchment or
waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a
pastry brush, brush the beaten egg evenly over the bread. Cover with
plastic wrap and set aside in a warm, draft-free place until it doubles in
size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from
the oven and cool on a rack. Serve warm with butter.
Recipes copyright of Emeril Lagasse, 1999
Converted by MC_Buster.
Per serving: 1056 Calories (kcal); 58g Total Fat; (48% calories from fat);
32g Protein; 107g Carbohydrate; 500mg Cholesterol; 4852mg Sodium Food
Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 10
1/2    Fat; 1 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC03
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus: he understands”