Salty Rye Rolls - Sigteboller

Makes 16

Dissolve the yeast in the ¼ cup lukewarm water.

Mix salt and molasses, add the 1 cup lukewarm water, the dissolved yeast mixture and the flours sifted together.

Place on a floured board and knead until smooth, about 10 minutes. Place the dough in a greased bowl, cover with a towel and let rise in a warm place until doubled in bulk, about 2 hours.

Punch down and let rise again for 1½ hours.

Place again on the floured board, cover and let rest for 10 minutes.

Divide into 16 parts and shape each part into a roll. Place each on a greased baking sheet sprinkled with oatmeal. Make a gash lengthwise on top of each roll with a sharp knife. Brush tops with cold water mixed with the 1 teaspoon of salt and caraway seeds. (Use 2 scant teaspoons of salt if you enjoy very salty rolls.)

Preheat the oven to 400 degrees. Put the rolls on the lower shelf and a pan of boiling water on the top shelf. Bake for 25 minutes.