Thursday, April 2, 2009

Light Rye Sandwich Buns



I planned to make hot cross buns this week, but a nightmare featuring ham, a bunny cake and hot cross buns dissuaded me. It was probably the ham that set me off. I remembered a rye roll from my childhood that was used specifically for sandwiches made with smoked sausage, salami or Easter ham. It took ordinary sandwiches to another level. Though I watched them being made, even helped roll them, I was never able to get the recipe. Thanks to Beatrice Ojakangas, I think I've found one that makes a roll as good as the one that I loved as a child. So, if you're not too busy with spring cleaning and preparations for Passover or Easter, you might want to give these a try. They are awfully good and worth the very little effort it takes to produce them. The recipe make sixteen rolls. I make eight hamburger and eight hot dog buns from each recipe. The buns freeze well and they do make wonderful sandwiches.

Light Rye Sandwich Buns

Ingredients:
4-1/2 teaspoons active dry yeast
1/2 cup warm water
2 tablespoons dark corn syrup
1 to 2 tablespoons caraway seeds
3 teaspoons salt
2 tablespoons vegetable oil
2 cups scalded milk
2 cups light rye flour
4 to 4-1/2 unbleached all-purpose flour
.
3 tablespoons cornstarch
1-1/4 cups water

Directions:
1) Place yeast in a large bowl. Add water and stir to dissolve. Stir in corn syrup and let sit until yeast begins to foam, about 5 minutes. Add caraway seeds, salt, oil, scalded milk and rye flour. Beat well.
2) Add remaining flour, 1 cup at a time, beating well after each addition. Let rest for 15 minutes. Turn dough onto a floured board and knead for 10 to 15 minutes, or until dough is smooth and elastic. Turn into a greased bowl and let rise until doubled in bulk, about 1 hour.
3) Grease 2 baking sheets or line them with parchment paper. Set aside. Preheat 400 degree F.
4) Dissolve cornstarch in 1/4 cup water. Bring remaining 1 cup water to a boil in a small saucepan set over medium-high heat. Add dissolved cornstarch and cook until thickened. Set aside.
4) Divide dough into 16 equal-sized pieces. Shape into hamburger or hot dog-style buns, placing 8 buns on each baking sheet. Cover and let rise until doubled in size, about 45 minutes. Brush tops of buns with glaze; bake for 20 minutes, or until golden brown. Yield: 16 buns.

I'm sending this recipe to Susan at Wild Yeast for her weekly Yeast Spotting event.

26 comments:

Selba said...

Lovely buns :)

Barbara said...

Mary, I never thought about making my own sandwich buns. What a great idea and it takes the sandwich over the top.

Mary said...

Selba, I've received many compliments for my buns :). Takes hours in the gym!

Lynda said...

hi Mary,
lovely blog. I just might try some of your recipes!

Donna-FFW said...

They look beautiful Mary. Like they just came out of a bakery door. I love them! Bet they smelled great while baking in the oven!

Martha said...

I've never done my own buns but yours are beautiful! And rye is a favorite here. Hmmmm?

Mary said...

Lynda, thanks for visiting with us. I hope we'll see you often.

Susan said...

Rye bread with caraway--childhood memories. Just might try this.

Susan/Wild Yeast said...

Well you've got me completely curious about that nightmare. I have to figure out where to get light rye flour. That's the most tempting sandwich I've seen in quite a while!

Mary said...

Susan, if you can't get light rye flour use what's avaialable.

Netts Nook said...

Mary, Did you have a hard time finding rye flour I have looked before and could not find. Hot buns look great.

Mary said...

Lynette, I get rye flour at Fred Meyer and Market of Choice. It's in a 2 pound box.

Pam said...

I really need to start making bread - there is nothing better than fresh hot bread. Your rye buns look great.

MyKitchenInHalfCups said...

I can sure see they make great sandwiches! We both love rye and why not with a hot dog bun as well;)
Beatrice Ojakangas has some lovely recipes and books.
Memory is so tricky.

Mary said...

Tanna, while we use the hot dog rolls for smoked sausage, I'll bet they'd be marvelous with a kosher hot dog as well.

The Blonde Duck said...

Never has a sandwich looked so good...

Cathy said...

These buns look so delicious. Even simiple ingredients would be special when served in such yummy rolls.

Sadly I just don't have that special knack for yeast breads.

Mary said...

Cathy, anyone can make bread. It helps to watch someone do it the first couple of times. There are some great videos on the internet.

The Cooking Photographer said...

I love these photographs and homemade light rye is something I haven't done yet. It's on the list now.

Mary said...

Laura, you'll enjoy these rolls. They aren't hard to do and they give such a boost to everyday sandwiches.

Jude said...

Looks so nice and soft. Surely a great sandwich bread.

Shirley Ann said...

Just can't wait to try these... Only have dark rye flour, will that do?

Mary said...

Shirley, dark rye will affect color but not the flavor of the rolls. You should be fine. Have a great day. Blessings...Mary

Shirley Ann said...

Thanks... Brush tops of buns with glaze... Would that be beaten egg or maybe whites?

Shirley Ann said...

Sorry just realized that the glaze is the cornstarch /water
mix...Duh..lol

Shirley Ann said...

Can't wait to try these wonderful looking buns! Love to make my own bread, nothing like it to give you a lift!

AddThis

Related Posts with Thumbnails