Monday, October 12, 2020

Molasses Rye Slider Buns #BreadBakers


BreadBakers#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page

We take turns hosting each month and choosing the theme/ingredient. This month Wendy of A Day in the Life on the Farm is hosting and asked the bloggers to post brown breads.

Wendy wrote and invited us: "As we celebrate fall my thoughts turn to soups and stews accompanied by a hearty bread. Share your favorite Brown Bread Recipe this month."

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the brown bread line-up for October's event...

Brown Bread
Back at the beginning of our shelter-in-place orders in March, a friend gave me a loaf of Swedish rye bread that I left on the breakfast table before I left for work.

A little while later I received the photo (above) along with the text, "Mom, this needs to be lightly toasted and served with homemade pastrami. Can you make that happen?" So, I asked my friend and she sent me this...

I tried it once with too many variations. I was trying to get away from yeast, so I read about how to substitute sourdough starter; and I didn't have shortening, so I tried to use butter. That was a gooey disaster of my own making. I decided to try the recipe as written, figuring it qualified as a brown bread. And, then, I turned them into slider buns.

Molasses Rye Slider Buns

  • 1 Tablespoons active dry yeast
  • 1/2 cup warm water
  • 3/4 cup unsulphured molasses
  • 2 teaspoons salt
  • 1/3 cup shortening
  • 2 cups hot water
  • 2 Tablespoons caraway seeds
  • 2 cups rye flour
  • 6 cups flour
  • 1 egg, beaten

Place warm water and yeast in a large mixing bowl. Let bloom for 10 minutes. The mixture should be foamy.

In another mixing bowl, stir the hot water and shortening together until the shortening is melted. Whisk in the molasses and let cool slightly. Pour the molasses mixture into the yeast bowl and stir to combine. 

Stir the rye flour into the mixture. Then add flour 1/2 cup at a time while mixing with a wooden spoon. Adjust the flour: if you feel that the dough is wet and sticky, continue adding 1/2 cup flour at a time until the dough is no longer sticky. The dough will be scraggy.

Turn the dough out onto a floured surface and let rest for 10 minutes. Then knead for 10 minutes or until smooth and elastic. Place in an oiled bowl, cover with a kitchen towel, and let rise until doubled, approximately 90 minutes to 2 hours depending on the warmth of your kitchen.

Once it has doubled, punch the dough down and let it rise again until doubled. Then divide and shape the buns. Place them on a silicone mat or parchment paper-lined baking sheet at least 2 inches apart.

Preheat the oven to 350 degrees Fahrenheit. Brush the tops with beaten egg and let them rise while the oven heats.

Place the baking sheets in the oven and bake for 30 to 35 minutes. The rolls should be nicely browned and firm to the touch.

As I mentioned earlier, we used these as slider buns for Asian-spiced pork patties. We will definitely be making these again soon. That's a wrap for now. The Bread Bakers will be back again next month with Stuffed Baked Breads as our theme. Stay tuned...


  1. Now I am very hungry for a pastrami sandwich. Your rolls turned out great in the end.

  2. Love that you gave into the recipe! These are so cute and I love your serving suggestion.

  3. That rye bread slider buns looks delicious my kind of sandwich. love it

  4. Your kids always have such great ideas, and you make them come to life! Love that - and these slider buns look delicious!

  5. Love Swedish Rye and your sliders look fantastic!

  6. The buns look delicious. They are just inviting.

  7. I love this twist on the molasses buns! They look wonderful

  8. The buns look so inviting. Love that brushing with the broken egg. And the handwritteh recipe holds so much charm.