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Ingredients
- 4 c. All-purpose flour
- 2 pkt Active dry yeast
- 1/4 c. Sugar
- 1 tsp Salt
- 2 c. Water
- 2 Tbsp. Shortening
- 2 c. Rye flour Margarine melted
Directions
- In a large mixing bowl stir together 2 3/4 c. of the all-purpose flour, the yeast, sugar and salt. Set aside.
- In a small saucepan heat and stir water and shortening till hot (120 degrees to 130 degrees) and shortening is almost melted. Add in shortening mix to flour mix. Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 min. Using a spoon, stir in rye flour and as much remaining all-purpose flour as you can.
- Turn dough out onto a lightly floured surface. Knead in sufficient remaining all-purpose flour to make a moderately stiff dough which is smooth and elastic (6 to 8 min). Shape into a ball. Place in greased bowl; turn once. Cover; let rise in hot place till double (about 1 hour).
- Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 min. Lightly grease 24 muffin c.. Divide each half of dough into 36 pcs. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each c., smooth side up. Cover; let rise in a hot place till double (about 30 min).
- Bake in a 375 degrees oven for 15 to 18 min or possibly till golden brown. If you like, brush with melted butter. Remove from pans; cold on a wire rack or possibly serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 12 servings | |
| Calories 190 | |
| Calories from Fat 23 | 12% |
| Total Fat 2.6g | 3% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.71g | |
| Cholesterol 0mg | 0% |
| Sodium 197mg | 8% |
| Potassium 68mg | 2% |
| Total Carbs 36.41g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.28g | 3% |
| Protein 4.75g | 8% |
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