Caraway Rolls

Oxmoor House
1 dozen


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1 package dry yeast
3/4 cup warm water (105° to 115°)
1/4 cup molasses
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons caraway seeds
1 teaspoon anise seeds
1 cup whole wheat flour
1 1/2 to 2 cups sifted all-purpose flour
Crushed sea salt


Dissolve yeast in warm water in a large bowl; let stand 5 minutes or until bubbly. Add molasses, sugar, oil, 2 teaspoons salt, and caraway and anise seeds; mix well. Stir in whole wheat flour and enough all-purpose flour to make a soft dough.

Turn dough out onto a lightly floured surface. linead dough 8 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until dough is doubled in bulk.

Punch dough down; turn out onto a lightly floured surface, and knead 4 to 5 times. Roll dough into a 1/4-inch-thick circle on a lightly floured surface; cut into 12 wedges. Roll up each wedge tightly, beginning at the wide end. Seal points, and place on a lightly greased baking sheet.

Cover and repeat rising procedure 30 minutes or until doubled in bulk. Brush rolls with water, and sprinkle with crushed sea salt. Bake at 425° for 10 minutes or until browned.

Created date

February 2010