Ingredients Jump to Instructions ↓

  1. 1-1/2 teaspoons active dry yeast

  2. 3/4 cup warm water (110 to 115 )

  3. 1-1/2 teaspoons sugar

  4. 2 tablespoons butter, softened

  5. 2 tablespoons nonfat dry milk powder

  6. 1 egg

  7. 1 teaspoon salt

  8. 2-1/2 to 3 cups all-purpose flour

  9. 1 egg white

  10. 1 teaspoon cold water

  11. 1 tablespoon rye flour

  12. 1/2 teaspoon coarse salt

  13. 1/2 teaspoon caraway seeds


  15. 1 venison roast (3 to 4 pounds)

  16. 1 cup water

  17. 1/2 cup ketchup

  18. 2 tablespoons onion soup mix

  19. 2 teaspoons prepared horseradish

  20. 1/2 teaspoon each garlic powder, dried oregano and pepper

  21. 3 teaspoons cornstarch

  22. 1 tablespoon cold water

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Beat in butter, milk powder, egg, salt and enough all-purpose flour to form a soft dough.

  2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.

  3. Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape into 2-1/2-in. circles. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20-25 minutes.

  4. Beat egg white and cold water; brush over dough. Combine rye flour, coarse salt and caraway seeds; sprinkle over rolls. Bake at 425° for 9-12 minutes or until golden brown. Remove from pans to wire racks.

  5. Place the venison roast in a Dutch oven. In a small bowl, combine the water, ketchup, soup mix, horseradish and seasonings; pour over roast. Cover and bake at 325° for 2-3 hours or until meat is tender, turning once.

  6. Remove roast; let stand for 10 minutes. Shred meat with two forks; keep warm. Combine cornstarch and cold water until smooth; stir into pan drippings until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to the pan; heat through. Split rolls. Serve meat and gravy on rolls. Yield: 12 sandwiches.


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