4 cups rye flour, divided
2 pkgs. dry yeast (or equivalent)
2 tbsp. caraway seed
2 cups milk
1/2 cup sugar
3 tbsp. shortening
1 tbsp. salt
2 eggs
3 cups all-purpose or wheat flour (or less)
additional salt and caraway seed, for sprinkling (optional)

Preheat oven to 350°F

In large mixer bowl, combine 3 cups rye flour, yeast and caraway seed. Heat milk, sugar, shortening and 1 tablespoon salt until warm (115-120°F), stirring constantly to melt shortening. Add to dry mix; add eggs. Beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.

Stir in remaining 1 cup rye flour and enough all-purpose flour to make a moderately stiff dough. Knead on floured surface until smooth (10 minutes). Brush with water. Sprinkle with coarse salt and caraway seeds, if desired.

Bake at 350°F for 15 to 20 minutes.

Makes 2 dozen rolls.