Rye Buns

2 pkgs. dry yeast

1 � C. lukewarm water

� C. molasses

1/3 C. sugar

1 tsp. salt

2 TB butter or soft shortening

2 � C. rye flour*

2 � to 3 C. white flour

1 TB or more Caraway seed (optional)

In mixing bowl, dissolve yeast in moderately warm (not hot) water.  Stir in molasses, sugar, salt, shortening, and caraway seed. Mix in Rye flour until smooth. Mix in white flour with hand until it handles easily.

Turn out onto lightly floured board, knead and let rise.

Punch down and let rise a 2 nd time, for about 1 hour.

Divide into 2 parts. Roll each part into a 12 x 8 rectangle. Cut each rectangle into 6 squares, then cut each square in half diagonally, making 12 triangular buns from each rectangle.

Place 1 inch apart on greased baking sheets; let rise until double in bulk, about 1 hour.

Heat oven to 400. Bake about 10 minutes, or until nicely browned.

Makes 24 buns.

*If a lighter rye dough is desired, reduce the amount of rye flour to 2 cups and increase the white flour to 3� cups.