Swedish Limpa Pan Rolls

1/3 cup dark molasses
1/4 cup butter or margarine
1 tablespoon slat
2 packages dry yeast
1/4 cup warm water
2 cups lukewarm water
2 cups lukewarm water
2 cups unsifted rye flour
4 cups unsifted white flour
1 tablespoon caraway seeds
1 egg white, slightly beaten
Caraway seeds

In a large mixing bowl place molasses, margarine and salt. Soften yeast in the 1/4 cup warm water. Add to molasses mixture along with the 2 cups lukewarm water, 1 tablespoon caraway seeds, rye flour and 1 cup of white flour. Mix well with electric mixer until smooth. Add the rest of the flour to make a soft dough (more or less may be needed).

Turn dough out onto lightly floured board; knead unto smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let in warm place, free from draft, until doubled in bulk, about 45 minutes. Punch dough down. Turn out onto lightly floured board. Divide dough in half. Divide each half into 24 equal pieces.

Form each piece into a ball. Place 16 balls of dough in each of 3 greased 9-inch round cake pans. cover and let rise in warm place until doubled in bulk, about 45 minutes. Brush with slightly beaten egg white and sprinkle with caraway seeds. Bake in moderate oven, 350 degrees, for 20 to 25 minutes or until done. Makes 4 dozen.