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
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
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.