Vegan Light Rye Rolls

Rye bread was a staple in my home when I was growing up.  The bread was mostly store bought, which sufficed until we could get to our favorite deli bakery.  I remember being intimidated by the hussle and bustle of the bakery.  My mom would take a number and we would wait.  While trying not to get sucked into the moving crowd of people, I would watch the bakery workers behind the counter as they whizzed about grabbing pastries, cookies, brownies, bagels, and of course rye bread.  Eventually, our number would be called and my mom went into action.  If you've never been to a traditional jewish deli/bakery, let me give you a couple of tips.  First, know what you want to order before it is your turn.  Second, say it loud and clear, and step aside.  My mom was good at ordering.  Confidently she would order, large seeded rye, sliced.  It was always an adventure!  The best part, is when we got into the car to go home, we would break open that bag of rye bread and enjoy the taste of baked perfection.

Ingredients:

1/4 cup Bee Free Honee

1/4 cup organic light molasses 

2 t sea salt

2 T vegan butter

3 T organic caraway seeds

1 cup boling water

2 packages of yeast

3/4 cup warm water

2 cups organic rye flour

3 1/2 - 4 cups organic all-purpose flour

Method:

Line a large baking sheet with unbleached parchment paper; set-aside.

Place Honee, molasses, salt, butter, caraway seeds, and boling water in a small bowl.  Stir until honey dissolves, set aside and let cool.

Add yeast to mixing bowl, pour in warm water, let sit for 5 minutes.

Add lukewarm Honee mixture, rye flour, and 1 cup all-purpose flour.  Using the dough hook, mix on medium speed for 1 minute.

Add remaining flour and mix for another 4 minutes.  The sides of the bowl should come clean of the dough.  

Place dough in a greased bowl, cover and let rise for 1 hour.

Punch down dough and divide into 8 equal balls of dough.  Shape into balls and place on lined baking sheet.  Cover again and let rise for another 45 minutes.

Pre-heat oven to 350 degrees.

Bake rolls for 30-45 minutes.

*recipe adapted from KitchenAid