Rye Cookie Accordion
Description
In a bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons of butter, sugar, and 1 tablespoon of salt. Add 2 cups of flour; beat until smooth. Add rye flour and enough of the remaining wheat flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6–8 minutes. Place in a greased bowl, turning once to grease the top. Let rise for 20 minutes. Divide dough into four portions. On a lightly floured surface, roll each portion into a rectangle. Brush with remaining butter. Using the dull edge of a knife, make folds in the dough starting from the short side. Fold the dough accordion-style along the fold lines. Cut the folded dough into small pieces. Place each piece into a greased muffin cup. Brush with butter. Cover with plastic wrap. Refrigerate for 4–24 hours. When ready to bake, uncover and let stand at room temperature for about 10 minutes. In a small bowl, beat egg white; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375°F (190°C) for 20–25 minutes or until lightly browned. Remove from oven. Serve warm.