Rye Pan Rolls
3 -3 ½ cups all purpose flour
3 cups medium Rye flour
2 pkgs. Active dry yeast
¼ cup packed brown sugar
1 tablespoon salt
1 tablespoon grated orange rind
1 teaspoon fennel seed, crushed
¼ cup molasses
1 cup milk
1 cup water
1/4 cup butter
1 tablespoon water
Spoon all purpose flour into measuring cup and level off. Pour onto wax paper. Measure rye flour the same way. Combine 2 cups all purpose flour, dry yeast, sugar, salt, orange rind and fennel seed in large bowl. Stir well to blend. Add Molasses.
Heat milk, 1 cup water and butter together until warm (not scalding). Butter does not need to be melted completely. Add warm liquid to ingredients in bowl. Beat with mixer at medium speed for 2 minutes. Scrape bowl occasionally.
Add 1 egg and 1 cup rye flour. Beat at high speed for 1 minute. Gradually stir in remaining rye flour then just enough all purpose flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. Knead 5 -10 minutes till dough is smooth and elastic. Place in large greased bowl, turning to coat all sides. Cover. Let rise in warm, draft free place for 1 to 1 ½ hours or until doubled. Punch down.
Divide dough into 30 pieces. (I weighed mine). Shape pieces into balls. Place in greased 13x9 and greased 9 inch square pan. Brush dough lightly with oil. Cover loosely with plastic wrap. Let rise 45 to 60 minutes or until doubled. Brush with 1 egg beaten wit 1 tablespoon water just before baking. Bake at 375° for 25 to 30 minutes until done. Remove from pan at once. Cool on rack.