Sweet Rye Rolls

Flourboy and I sometimes disagree about what rye bread should taste like.  This is the recipe that he grew up with, modified into rolls.  It is a sweeter bread than what I am used to, and it doesn't have any caraway seeds in it.  But, it does pack a nice whole-grain punch.  We both agreed that these were quite tasty with leftover turkey for a light lunch.

Sweet Rye Rolls

3 1/2 c. white bread flour

2 c. rye flour

2 Tbsp. butter

2 c. water

1/2 c. packed brown sugar

1 tsp. salt

4 1/2 tsp. yeast

Melt the butter in a microwavable dish.  Add the water, salt, and sugar.  Stir until mostly dissolved.  Mix in the rye flour and let stand for 5 minutes.  Separately, combine the yeast and 2 cups of the white flour.  Add this to the rye dough.  Finally, stir in the last portion of flour gradually, until a nice consistency dough has formed.  Turn out onto a floured surface and knead until smooth.  Cover and let rise for one hour.  

To shape, divide the dough into smaller batches (about 4).  Roll each batch into a thick rope, and cut off 2 1/2 oz. portions of dough.  Let the divided dough rise for about 1 hour, then cut lengthwise slits in the tops.  Bake on a greased cookie sheet at 375 °F for 20 to 25 minutes.