1 pkg. hot roll mix
3/4 c. med. rye flour
1 1/2 tsp. caraway seed
1/2 tsp. instant coffee granules or crystals
2 tbsp. butter, softened
2 eggs (1 separated)
1/2 tsp. caraway seed
1 1/4 c. water, heated to 120 to 130 degrees
1/4 c. dark molasses

Grease cookie sheet. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour mixture with yeast from foil packet, rye flour and 1 1/2 teaspoon caraway seed; blend well. In measuring cup, dissolve coffee granules in hot water. Stir in hot coffee, molasses, butter, 1 egg and 1 egg yolk (reserve egg white) into flour mixture until dough pulls cleanly away from side of bowl. Turn dough out onto floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth. Cover dough with large bowl; let rest 5 minutes. On lightly floured surface, divide dough in half. Flatten each half into 12 x 7 inch rectangle. Starting at 7 inch side, roll up firmly. Pinch ends to seal; place seam side down, 4 to 6 inches apart on greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 45 minutes. Heat oven to 350 degrees. Uncover dough, with very sharp knife, cut three 1/2 inch deep, diagonal slashes on top of each loaf. Brush with reserved egg white. Sprinkle each loaf with 1/4 teaspoon caraway seed. Bake at 350 degrees for 25 to 35 minutes or until deep golden brown.