I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.—Awynne Thurstenson, Siloam Springs, Arkansas
- 1 tablespoon active dry yeast
- 1/2 liter warm water ( 110° to 115° )
- 4 eggs
- A cup with a capacity of 130 ml containing nonfat dry milk powder
- A cup with a capacity of 60 ml containing butter, softened
- A cup with a capacity of 60 ml containing packed brown sugar
- 2 tablespoons dark molasses
In a large bowl, dissolve yeast in warm water.Add A bowl with a capacity of 3/4 liter containing eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and A bowl with a capacity of 1/2 liter containing all-purpose flour.Beat until smooth.Add rye flour and enough remaining all-purpose flour to form a soft dough ( dough will be sticky ).
Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes.Place in a greased bowl, turning once to grease top.Cover and let rise in a warm place until doubled, about 1 hour
Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets.
In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 14-16 minutes or until golden brown.Remove to wire racks.
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