Best 13 Rye Rolls Recipes

RYE ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. , In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.

CARAWAY RYE DINNER ROLLS

Steps:

• In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.

TRADITIONAL FRENCH PISTOLETS - LITTLE ONION AND RYE BREAD ROLLS

Steps:

• To start the dough in the bread machine, add the ingredients in the order posted - except the topping and extra flour for dusting. Put on "dough" setting to mix, prove and rise.
• Pre-heat the oven to 220C/425F/Gas mark 7.
• Once the dough has risen, turn out of the tin on to a floured board and knock back, then knead for a minute or two. Cut into 12 pieces and shape into ovals. Place on well greased and floured baking sheets and cover with oiled cling-film; leave them in a warm place to rise for 30 minutes, or until almost doubled in size.
• Brush the rolls with water and then sprinkle with onion salt or normal salt, before dusting with flour. Using an oiled handle of a wooden spoon, split each roll almost in half lengthways, see photo. Allow to rest for 3 to 5 minutes before baking in pre-heated oven for 15 to 20 minutes. The pistolets should sound hollow when tapped and have a crusty finish. Allow them to cool slightly on a wire rack then serve warm with butter and fillings to taste. These freeze very well.

CHEDDAR AND ONION RYE ROLLS

Steps:

• Place the yeast and water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes.
• Add the bread and rye flours, sugar, molasses, oil, and salt. Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look a little rough), about 4 minutes. Increase the speed to medium-high and mix until the dough is smooth, 2 more minutes. Add the cheese and onion and continue to mix on medium speed until the cheese and onions are evenly distributed throughout the dough, about 1 minute.
• Turn the dough onto a lightly floured surface. Knead by hand until the cheese and onions are completely worked into the dough. (The dough will feel rather tight.) Gather it into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 hour.
• Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface, and cut it into 20 equal pieces. Cover the pieces and let them rest until nice and relaxed, about 15 minutes.
• Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper or grease lightly.
• Round each piece of dough into a smooth ball and place in even rows on the prepared baking sheets. Cover and let rise until the dough springs back when lightly touched but does not collapse, 30 minutes.
• Make a small slit down the center of each roll with a very sharp paring knife or a razor blade. Dust the tops of the rolls lightly with rye flour, if desired.
• Bake until the rolls have a golden brown crust and sound hollow when thumped on the bottom, 15-18 minutes. Cool completely on racks before serving. Enjoy!

CARAWAY RYE ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 cup all-purpose flour. Beat until smooth. Gradually stir in enough remaining all-purpose flour to form a sticky batter (do not knead). Cover and let rise in a warm place until doubled, about 1 hour., Stir dough down. Turn onto a lightly floured surface; divide into 24 pieces. Place in well-greased muffin cups. Cover and let rise until doubled, about 35 minutes. , Bake at 350° for 18-20 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.

WHOLE WHEAT-RYE ROLLS

Steps:

• Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.
• Reduce mixer speed to low. Mix in salt, flours, and caraway seeds. Raise speed to medium-high, and beat until dough comes together, about 10 minutes. Turn out dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to buttered bowl. Cover dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
• Using a butter knife, cut dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on prepared baking sheet. Cover dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350 degrees. Using a sharp knife, cut an X in the top of each roll. Bake rolls until golden brown, about 35 minutes. Transfer rolls to a wire rack set over a baking sheet, and brush with remaining 3 tablespoons butter. Sprinkle tops with sea salt. Serve.

SOURDOUGH RYE AND ONION ROLLS (PISTOLET STYLE)

Steps:

• Mix sponge and let ferment overnight at room temp (72F).
• Mix all other ingredients and let sit for 5 to10 minutes.
• Knead for 10 minutes.
• Stretch the dough and fold letter-style from top to bottom and side to side.
• Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
• Divide into 12 even pieces (80 g each) and shape into balls.
• Dust the balls lightly with flour (I use a sifter).
• Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
• Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
• Preheat oven to 375F and bake for 8 minutes then rotate 180°F Bake another 8 minutes or until 200F internally.
• Cool on rack.

LIGHT RYE BREAD ROLLS (ABM)

Steps:

• Put all ingredients in bread maker in that order (unless your bread maker has a special requirement).
• Put on dough cycle.
• After dough cycle is complete, turn out onto a lightly floured surface.
• Roll into a log.
• Cut log into 6 equal sized pieces, make each piece into a roll.
• Place on a parchment sheet. I like to flatten them so they are more like hamburger rolls and better for sandwiches. Brush with oil. Cover with a cloth or piece of plastic wrap and allow to rise in a warmish place for 50-60 minutes or until doubled in size.
• Bake in a 200 degree oven for 12 minutes.

RYE WALNUT ROLLS

Steps:

• Line 2 large baking sheets with parchment paper. 3Cook onion with 1/4 teaspoon salt in oil in a 10-inch skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Drain onions in a sieve set over a bowl, reserving onions. Stir milk into onion oil in bowl.
• Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Mix flours, pepper, milk mixture, and remaining 2 3/4 teaspoons salt into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, about 6 minutes.
• Pat dough into a 9-inch square and sprinkle with onions and walnuts. Fold dough over to enclose filling and pinch edges to seal. Knead to distribute onion and nuts throughout dough, dusting with just enough flour to keep dough from sticking, about 2 minutes. (Dough will be lumpy; if any nuts or pieces of onion pop out, just push them back in.)
• Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft- free place at warm room temperature until doubled, 1 1/2 to 2 hours.
• Punch down dough (do not knead), then halve. Roll half of dough on a lightly floured surface with lightly floured hands into a 12-inch-long log (keep remaining half covered with plastic wrap). Cut log into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 2 inches apart on a baking sheet. Cover rolls with a kitchen towel (not terry cloth). Make more rolls with remaining dough, arranging and covering them on second sheet. Let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
• Preheat oven to 375°F with racks in upper and lower thirds.
• Brush rolls with egg wash and sprinkle with nigella seeds. Bake, switching position of sheets halfway through, until golden brown, 20 to 25 minutes. Transfer rolls to a rack and cool at least 20 minutes.

WHOLE WHEAT-RYE ROLLS

Steps:

• Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put the yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.
• Reduce mixer speed to low. Mix in the salt, flours, and caraway seeds. Raise speed to medium-high, and beat until the dough comes together, about 10 minutes. Turn out the dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to the buttered bowl. Cover the dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
• Using a butter knife, cut the dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on the prepared baking sheet. Cover the dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat the oven to 350°F. Using a sharp knife, cut an X in the top of each roll. Bake the rolls until golden brown, about 35 minutes. Transfer the rolls to a wire rack set over a baking sheet, and brush with the remaining 3 tablespoons butter. Sprinkle the tops with sea salt.

HOMEMADE RYE ROLLS

Steps:

• In a large bowl, combine the rye flour, sugar, yeast, salt, fennel seed, caraway seeds and 2 cups all-purpose flour. In a saucepan, heat water and shortening to 120°-130°. Add to the dry ingredients; beat just until moistened. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into six portions. Divide each portion into 10 pieces; shape each piece into a ball. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

ACCORDION RYE ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let stand for 20 minutes. , Punch dough down. Turn onto a lightly floured surface,divide into four portions. Roll each portion into a 14x6-in. rectangle. Brush with remaining butter. , With dull edge of a table knife, score dough width-wise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across the dough. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours. , When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt. Bake at 375° for 20-25 minutes or until lightly browned. Remove from pans to wire racks.

QUICK RYE ROLLS

Steps:

• 1. Preheat the oven to 400 degrees F 2. Sift together all the dry ingredients 3. Combine olive oil with milk in a separate bowl 4. Mix together wet and dry ingredients until just combined and knead lightly for about a minute; form into a ball 5. Grease and lightly dust 4 small individual muffin cups or custard molds. Shape up small rolls and put them in the cups 6. Pop in the oven for about 12 minutes until the toothpick inserted in the center comes out clean 7. Take out of the oven and cool down on a rack