Rye Bread Rolls

Name: Rye Bread Rolls
Total time: 15 min
Yield: Ten servings
Ingredients: 3 cups water; 25 pieces of Finn Crisp, or other rye crispbread; 1 stick ( 1/4 pound) unsalted butter, softened; 1 tablespoon grainy mustard; 1 tablespoon chopped fresh dill; 1/2 pound grated Emmenthal cheese

By Janet Bukovinsky

Total Time: 15 minutes
Rating: 3(12)
Comments: Read comments

Featured in: FOOD; FINLAND'S FINEST

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Ingredients

Yield:Ten servings

3cups water
25pieces of Finn Crisp, or other rye crispbread
1stick ( ¼ pound) unsalted butter, softened
1tablespoon grainy mustard
1tablespoon chopped fresh dill
½pound grated Emmenthal cheese

Ingredient Substitution Guide

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Preparation

Step 1
Bring the water to a boil and briefly dip each piece of crispbread in it (do not soak). Place the bread on wax paper.
Step 2
In a small bowl, combine the softened butter with the mustard and dill. Spread some of the mixture over the softened bread and cover with grated cheese.
Step 3
Roll up the bread pieces and arrange them on a serving dish, seam side down. These keep well for at least two days when covered with a dampened tea towel and plastic wrap and refrigerated.