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QUICK RYE-BATTER BUNS

Category:    Bread
Yield:24 servings
 
      3 c  Flour                               1    Eggs
      2 pk Quick-rising yeast                  1 tb Caraway seed
      2 c  Milk                                2 c  Rye flour
    1/2 c  Dark brown sugar                         Milk
      3 tb Cooking oil                              Caraway seed (optional)
  1 1/2 ts Salt                           
 
  1. In a large mixer bowl, combine the flour and yeast.
  
  2. In a saucepan, heat the 2 c milk, brown sugar, oil and salt until warm
  (120-130 degrees), stirring constantly. Add to the flour mixture. Add the
  eggs and the caraway seed. 3. Beat the batter with electric mixer on low
  speed for 30 seconds, scraping sides of bowl. Beat the batter on high speed
  for 3 minutes. Return to low speed and beat in rye flour. 4. Fill the
  greased muffin pans half full. cover and let the dough rise until double,
  about 25 minutes. 5. Bake in 400 degree oven for 10 minutes. Brush the buns
  with milk. Sprinkle the tops with caraway seed, if desired. Bake for 5 to
  10 minutes more or until done. Remove the buns from the pans; cool. Makes
  about 24. 
 

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