Instructions: Place all ingredients in the bread pan in the order recommended by the manufacturer. Select dough setting and press start.

At the end of the cycle, turn the dough out onto a floured surface. Gently roll and stretch the dough into a 24" rope.

Grease a 9" x 13" x 2" square baking pan. Divide dough into 18 equal pieces with a sharp knife. Shape into balls and place in the pan. Cover and let rise in a warm oven for 30 - 45 minutes. At the end of the rising time, remove pan from oven to preheat to 350F. Bake the rolls for 20 - 25 minutes or until golden. Serve warm.

For a smaller batch:
3/8 cup milk
3/8 cup water
2/3 cup rye flour
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon butter or margarine
2 teaspoons molasses
grated rind of 1/2 orange
1/2 teaspoon fennel seed
1 1/2 teaspoons active dry yeast

Divide the dough into 12 pieces and use a 9" square baking pan. Proceed as above.

NOTES : Like limpa rye, a combination of rye and orange with a light anise scent from the fennel. Especially suitable as an accompaniment to a yellow split pea soup.

This week I made a Scandinavian yellow split pea soup. I often accompany this with a limpa rye, and thought this recipe would make a good substitute. While putting the ingredients into the bread pan, I wondered about the high ratio of liquid to flour. During the knead cycle, the dough seemed rather soupy - more like a batter. I added about 1 1/2 cups of bread flour. This seemed to improve the dough. The resulting rolls were
*VERY* tasty, but came out flat.

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