In a large bowl sprinkle the yeast over the warm water to soften; stir to dissolve. Add the oil, egg, sugar, rye flour, 2 cups of white unbleached white flour and salt. Mix thoroughly until the dough forms up and comes away from the sides of the bowl.

Turn dough out onto a floured work surface and knead, adding small amounts of flour as needed. Knead in the caraway seeds (if using). Knead until smooth and elastic about 8-10 minutes.

Rising: Shape the dough into a ball; place it in a large oiled bowl and turn to coat. Cover and let rise until doubled in size. Punch out all the air, cut the dough in half, sprinkle with additional caraway seeds (if desired), and roll each half into a ball. Cover and let the dough rest for 10 minutes.

Shaping: Shape the balls into 3 ropes, then cut each rope in 3 equal pieces. Roll each into a round ball. The rolls can be left round or you can taper the ends to a point. Space equally on 2 greased baking sheets. Keep in a warm, draft free spot, covered with a damp cloth, and proof until doubled in size. Brush with water or cornstarch solution. Slash once down the length of each roll.

Baking: Bake with steam (place a shallow pan of hot water on the very bottom rack of the oven). Preheat oven to 400°F. Bake rolls until they are hard to the touch and colored on the bottom, about 15-20 minutes. These rolls keep for several days and can be reheated. They freeze well baked or unbaked.

Yield: 18 rolls