3 1/2 c. all-purpose flour
3 c. med. rye flour
2 pkgs. active dry yeast
1 tbsp. salt
1 tbsp. caraway seed
1/4 c. dark molasses
2 tbsp. softened butter
2 1/4 c. hot tap water

GLAZE:

1 egg
1 tbsp. water

Combine 2 cups all-purpose flour, undissolved yeast, salt and caraway in large bowl. Stir well to blend. Add molasses and butter and hot tap water. Beat with electric beater at medium speed for 2 minutes. Scrape bowl occasionally. Add 1 cup more all purpose flour. Beat at high speed for 1 minute or until thick and elastic. Stir in rye flour with wooden spoon then gradually stir in just enough of remaining all purpose flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. Knead 5 to 8 minutes or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest 30 minutes on board. Punch down.

Divide dough in half. Shape each half into loaf or divide each half into equal (12) pieces and shape into round rolls. Place loaves in greased bread pans or rolls in muffin pans. Cover and let rise until doubled, 45 to 60 minutes for loaves and 30 minutes for rolls. Combine egg and water. Brush dough lightly with egg mixture just before baking. Bake at 375 degrees for 25 to 30 minutes for loaves and 18 to 22 minutes for rolls. Remove from pans and cool on rack.