Ingredients
1 tablespoon active dry yeast2 cups warm water (110° to 115°)4 eggs1/2 cup nonfat dry milk powder1/4 cup butter, softened1/4 cup packed brown sugar2 tablespoons dark molasses2 teaspoons salt1/2 teaspoon baking soda3 to 4 cups all-purpose flour3 cups rye flour1 tablespoon cold waterCaraway seeds and/or kosher salt
Preparation
In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky).
Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets.
In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.
