Last Updated on April 18, 2022 by Sandra
I have never liked rye bread. Not because of the rye itself, which I enjoy in its whole grain form as in this Carrot Rye Berry Saute as well as the milled flour. It’s the use of caraway that turns me off. Rye bread is common in most of Europe, particularly eastern and northern Europe. Boy, do they love their caraway!
I was once on vacation in Denmark having lunch at a restaurant. I was very excited to see the special of the day was Lobster Bisque. I am a seafood fanatic and especially fond of shrimp and lobster bisque. I had not had it in a long time and was so happy when I saw the waiter come with my steaming bowl of bisque….until I tasted it. The caraway was so over powering. I really tried, but just couldn’t stomach it. Luckily, the restaurant was understanding and let me order something else.
Fennel Rye Cloverleaf Rolls
- 1 cup milk
- 3 tablespoons butter
- 1 1/4 to 2 cups bread flour
- 1 1/2 cups rye flour
- 1/3 cup oats
- 1/4 cup honey
- 1/4 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon ground fennel seed
- 2 1/4 teaspoons instant yeast
- 1 tablespoon melted butter
- 1 tablespoon poppy seeds
- In a saucepan, heat milk and butter, until the butter is melted. Let cool to 120-130 F.
- In the bowl of an electric mixer, combine 1 cup of the bread flour, rye flour, oats, honey, sour cream. salt, fennel seed and yeast. Mix to combine.
- Add milk. Using the dough hook attachment, beat for a few minutes until you have a shaggy dough.
- Add the rest of the bread flour 1/4 cup at a time until the dough comes together. You know you’ve added enough flour when the dough starts to wrap around the dough hook. (I added 3/4 cup) Knead for about 5 minutes, until smooth and elastic.
- Place dough in a lightly greased bowl. Cover with plastic wrap sprayed with non stick spray and a kitchen towel. Leave to rise until doubled in size, 45 minutes – 1 1/2 hours, depending on how warm the climate is where you live.
- Spray a muffin tin with non stick spray.
- Turn dough onto a lightly floured board and knead for a minute or two.
- Divide dough into 10 equally sized balls. Each ball should weigh about 3.3 oz.
- Toss each ball back and forth from hand to hand and roll on the board using the palm of your hand to get smooth balls. Divide each ball into 3 equal sized pieces. Roll each piece into a little ball.
- Place all 3 balls into one cavity of the muffin tin. Repeat for the remaining 9 balls of dough.
- Cover with a clean kitchen towel and leave to rise until doubled, 30 minutes – 1 hour.
- Preheat oven to 375 F.
- Brush the tops with the melted butter and sprinkle the poppy seeds on top.
- Bake for 30 minutes
These make great dinner rolls or a great accompaniment to soup or salad. A cup of tea and spread with some soft butter is also a delicious way to enjoy these rolls.
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