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3.1 hours
12 servings
dairy-free
(?)
Has dairy from:
unsalted butter
gluten-free
(?)
Has gluten from:
rye flour
all-purpose flour
whole wheat flour
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
unsalted butter
egg (large)
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
rye flour
all-purpose flour
granulated sugar
whole wheat flour
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.0% of RDA
• Calories: 22.2% of RDA
• Carbs: 9.3% of RDA
• Fat (total lipid): 8.8% of RDA
• Fiber: 14.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 7.9% of RDA
• Sodium: 29.4% of RDA
• Sugar: 2.2% of RDA
• Vitamin A (IU): 5.7% of RDA
• Vitamin B6: 8.8% of RDA
• Vitamin C: 0.3% of RDA
• Iron: 5.5% of RDA
• Magnesium: 10.5% of RDA
• Manganese: 12.4% of RDA
• Niacin: 20.0% of RDA
• Potassium: 4.2% of RDA
• Zinc: 6.5% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
25.6
g
Calories
443
 
Fiber
4.14
g
Iron
1.04
mg
Protein
8.85
g
Sodium
397
mg
Sugars
0.681
g
Fat (total lipid)
5.39
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
6
tbsp
+
-
 
melted, plus more for bowl and plastic wrap.
 
1
cup
+
-
 
warm water (105 degrees to 110 degrees).
 
1
whole
+
-
 
lightly beaten.
 
1 1/4
cups
+
-
 
 
3/4
cups
+
-
 
plus more for work surface.
 
1
envelope
+
-
 
 
1
tbsp
+
-
 
 
2
tsp
+
-
 
 
1 1/2
cups
+
-
 
 
2
tbsp
+
-
 
 
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PREPARATION
PREPARING THE DOUGH
1.
Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.
2.
Reduce mixer speed to low. Mix in salt, flours, and caraway seeds. Raise speed to medium-high, and beat until dough comes together, about 10 minutes.
3.
Turn out dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to buttered bowl.
4.
Cover dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
5.
Using a butter knife, cut dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on prepared baking sheet. Cover dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
BAKING THE ROLLS
6.
Preheat oven to 350 degrees.
7.
Using a sharp knife, cut an X in the top of each roll. Bake rolls until golden brown, about 35 minutes.
8.
Transfer rolls to a wire rack set over a baking sheet, and brush with remaining 3 tablespoons butter.
"PAIRS WITH" RECIPES:
NOTES, TIPS, TRICKS, HINTS, ETC:
Optional: sprinkle the rolls with any seed of choice before baking.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 443
Protein 8.85 g
Carbohydrates 25.6 g
Iron 1.04 mg
Fiber 4.14 g
Calcium 19.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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