These crispy treats are a breeze to whip up and oh-so-tasty! Perfect for sandwiching your favorite fillings or just enjoying on their own. With simple ingredients and straightforward steps, you’ll have these homemade rolls ready to devour in no time.
Rye Bread Rolls
Ingredients
- For the pre-dough:
- 2-3 tablespoons rye flour (50 grams)
- 1/3 cup lukewarm water (80 milliliters)
- 1 tablespoon granulated sugar
- 1 teaspoon active dry yeast (4 grams)
- For the main dough:
- 1 cup rye flour (100 grams)
- 2 1/2 cups all-purpose flour (350 grams)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 1/2 cups lukewarm water (300-320 milliliters)
Instructions
- Start by preparing the pre-dough. Mix the rye flour, lukewarm water, sugar, and yeast in a bowl. Cover and let it rest for about 20 minutes to ferment.
- For the main dough, combine the flours, salt, olive oil, and lukewarm water in a mixing bowl. Gradually add the water while kneading until a smooth dough forms.
- Once the dough is well kneaded, place it in a lightly greased bowl, cover it, and let it rise for about 1 1/2 hours until doubled in size.
- After the dough has risen, divide it into 7 equal pieces (approximately 90 grams each).
- Sprinkle some rye flour on a kitchen towel. Shape each piece of dough into a round ball, leaving the seam side slightly open.
- Arrange the shaped dough balls on the floured towel with some space between them. Cover them again and let them rise for another 30 minutes.
- Preheat the oven to 450°F (230°C) with a heatproof dish inside.
- Once the oven is heated, place the baking sheet with the dough inside. Pour about 2 cups (300 milliliters) of water into the hot dish in the oven to create steam, then quickly close the oven door.
- Bake the rolls for 15 minutes, then remove the dish of water from the oven and continue baking for another 15 minutes until the rolls are golden brown.
- Once baked, transfer the rolls to a wire rack to cool. Enjoy your freshly baked rye bread rolls!
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