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Accordion Rye Rolls
褶邊黑麥卷
詞匯掃描
rye bread 黑麥面包
molasses 糖蜜，糖漿
plastic wrap 塑料薄膜
stiff peaks 硬性發泡
These rolls will make anyone like rye bread.
Even though Mom fixes the dough a day ahead,
she bakes them right before serving so they're hot and fresh.
Any extra effort in making them is well worth it.
中文大意
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INGREDIENTS 材料
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/4 cup molasses
4 tablespoons butter, softened, divided
1 tablespoon sugar
1 tablespoon plus 1/2 teaspoon salt, divided
3 to 3-1/2 cups all-purpose flour
2-1/2 cups rye flour
Vegetable oil
1 egg white
2 teaspoons caraway seeds
music
SERVINGS 24 24人份
CATEGORY Breads 類別：面包
METHOD Baked 方法：烘焙
PREP 30 min. 準備：30分鐘
COOK 20 min. 烹制：20分鐘
TOTAL 50 min. 共計：50分鐘
music
DIRECTIONS 制作方法
In a large mixing bowl, dissolve yeast in water.
Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt.
Add 2 cups all-purpose flour; beat until smooth.
Add rye flour and enough remaining all-purpose flour
to form a soft dough.
Turn onto a floured surface;
knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let stand for 20 minutes.
Punch dough down.
Turn onto a lightly floured surface, divide into four portions.
Roll each portion into a 14-in. x 6-in. rectangle.
Brush with remaining butter.
With dull edge of a table knife, score dough widthwise at 2-in. intervals.
Using those marks as a guideline,
make score marks widthwise across the dough.
Fold dough accordion-style back and forth along creased lines.
Cut folded dough into 1-in. pieces.
Place each piece cut side down in a greased muffin cup. Brush with oil.
Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
When ready to bake,
uncover and let stand at room temperature for 10 minutes.
In a small mixing bowl, beat egg white until stiff peaks form;
brush over dough.
Sprinkle with caraway seeds and remaining salt.
Bake at 375° for 20-25 minutes or until lightly browned.
Remove from pans to wire racks. Yield: 2 dozen.
中文大意
逐句對照
In a large mixing bowl, dissolve yeast in water.
Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt.
Add 2 cups all-purpose flour; beat until smooth.
Add rye flour and enough remaining all-purpose flour
to form a soft dough.
Turn onto a floured surface;
knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let stand for 20 minutes.
Punch dough down.
Turn onto a lightly floured surface,
divide into four portions.
Roll each portion into a 14-in. x 6-in. rectangle.
Brush with remaining butter.
With dull edge of a table knife, score dough widthwise at 2-in. intervals.
Using those marks as a guideline,
make score marks widthwise across the dough.
Fold dough accordion-style back and forth along creased lines.
Cut folded dough into 1-in. pieces.
Place each piece cut side down in a greased muffin cup.
Brush with oil.
Cover loosely with plastic wrap.
Refrigerate for 4-24 hours.
When ready to bake,
uncover and let stand at room temperature for 10 minutes.
In a small mixing bowl, beat egg white until stiff peaks form;
brush over dough.
Sprinkle with caraway seeds and remaining salt.
Bake at 375° for 20-25 minutes or until lightly browned.
Remove from pans to wire racks.
Yield: 2 dozen.
多學一點
rye bread 黑麥面包，裸麥面包
be well worth it 非常值得的，很值得的
This can be time consuming but it is well worth it.
active dry yeast 活性干酵母
molasses 糖蜜，糖漿
grease 涂上油脂
Grease the tin with butter before baking the cake.
a greased bowl
punch 用拳頭猛擊
punch dough down
divide into 劃分，分割
His lecture divides into three parts.
dull edge of a knife
back and forth
Two small boats ferry people back and forth.
plastic wrap 塑料薄膜 / 保鮮膜
stiff peaks 硬性發泡 / 干性發泡
dry peak / hard peak
重新聽一次故事原文
In a large mixing bowl, dissolve yeast in water.
Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt.
Add 2 cups all-purpose flour; beat until smooth.
Add rye flour and enough remaining all-purpose flour
to form a soft dough.
Turn onto a floured surface;
knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let stand for 20 minutes.
Punch dough down.
Turn onto a lightly floured surface, divide into four portions.
Roll each portion into a 14-in. x 6-in. rectangle.
Brush with remaining butter.
With dull edge of a table knife, score dough widthwise at 2-in. intervals.
Using those marks as a guideline,
make score marks widthwise across the dough.
Fold dough accordion-style back and forth along creased lines.
Cut folded dough into 1-in. pieces.
Place each piece cut side down in a greased muffin cup. Brush with oil.
Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
When ready to bake,
uncover and let stand at room temperature for 10 minutes.
In a small mixing bowl, beat egg white until stiff peaks form;
brush over dough.
Sprinkle with caraway seeds and remaining salt.
Bake at 375° for 20-25 minutes or until lightly browned.
Remove from pans to wire racks. Yield: 2 dozen.
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