I've been making dinner rolls like this for years and it always goes over good. I made this batch last week for a food day at work. My pan is a 15 inch cast iron skillet, any round pan will work but one would want to figger area and adjust the amounts to fit.

As you may know I don't measure a lot and in most cases close works as well and there are less dishes to do.

For this I start with 6 cups of water and add a couple tablespoons of brown sugar, but honey, or white sugar is also fine. I also add about 6-8 teaspoons of yeast, this is around 3 of those small packages, I buy mine by the pound.

You then add enough white flour to make a thick batter and divide it up between 3 bowls, this time I made a little less on the whole wheat and rye, because the white goes better at work. I then add about a tablespoon of lard to each bowl, use about 1 1/2 tablespoons if using vegtable shortening or 2 if using butter or margarine because of how good these different items are as a shortening.

I then add about a tablespoon of caraway seed to one of the bowls and add enough rye flour to make a stiff dough and knead it well. I then add enough whole wheat to another bowl to make a stiff dough and also knead it well. The last I add enough white flour to make a stiff dough and knead it well also. Let rise till double (about and hour) and punch it down.

Make up balls of dough the desired size and place in pan. If you want to have your bread a bit more even than this came out, punch the dough down and form your rolls in about 10 minutes intervals, starting with the rye, then the whole wheat and then the white.

Let rise till doubled, (about an hour)



Bake at from 350-400 till done (about 30-40 minutes) The higher heat will form a harder crust and bake faster, the lower heat will have a softer crust and take longer. The bread will sound hollow when done when thumped.

Remove from oven and brush with melted butter or margarine if desired.



Turn out on to a cooling rack