Skip to main content

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 foodlustpeoplelove@gmail.com. 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

Ingredients
  • 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

Procedure
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...

Comments

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

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

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

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

    ReplyDelete
  5. Love Swedish Rye and your sliders look fantastic!

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

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur