Sour Cream Rye Dinner Rolls

Adapted from King Arthur Flour

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Sour Cream Rye Dinner Rolls

Ingredients

1 cup (120g) Bread Flour

1 cup (106g) medium rye flour or white rye flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon Everything but the Bagel seasoning

2 tablespoons (28g) light or dark brown sugar, packed

1/4 cup (50g) vegetable oil

1 cup (227g) sour cream or full-fat plain yogurt, regular or Greek

1/4 cup (57g) milk

2 large eggs

Instructions

1

Preheat the oven to 350-F. Grease the wells of a standard muffin pan, or line with papers.

2

In a large bowl, whisk together the vegetable oil, sour cream (or yogurt), milk, and eggs.

3

Place a sieve over the bowl and sift in the dry ingredients; mix until just companies. The batter will be thick.

4

Scoop the batter evenly into the wells.

5

Bake for 20-25 minutes, until a knife inserted in the center of a muffin comes out clean.

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Sour Cream Rye Dinner Rolls

Adapted from King Arthur Flour