1 pkg. active dry yeast or 1 cake compressed yeast
1 1/4 c. water
3 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. butter
3 tsp. caraway seeds
1 tsp. ground sage
3 1/2 c. flour (sifted all-purpose)

Use very warm water (100 to 115 degrees) for dry yeast - lukewarm for compressed yeast. Sprinkle into water in large bowl - let stand five minutes then stir until dissolved.

Add sugar, salt, butter and 2 teaspoons caraway seeds, sage and flour; mix well. Turn out on slightly floured board - knead until smooth and elastic about 10 minutes - put in greased bowl - turn to grease and cover; let rise until double in bulk about 1 hour.

Punch down, turn out on floured board and divide - cut 24 pieces - roll each on board with palms of hand to form a rope 1/2 inch thick and 12 inches long - put on greased cookie sheet - sprinkle lightly with caraway -roll into coarse salt - cover and let rise until double about 1 hour - bake in preheated oven (400 degrees) for 15 to 20 minutes. Second time 20 minutes raise before baking.