Best 2 Whole Wheat Rye Rolls Recipes

Bread baking enthusiasts, rejoice! If you're in pursuit of a wholesome and flavorful bread experience, look no further than the delectable realm of whole wheat rye rolls. These golden-brown gems, crafted with a harmonious blend of whole wheat flour and rye flour, offer a symphony of flavors and textures that will tantalize your taste buds and nourish your body. With their slightly tangy and nutty flavor profile, these rolls are a perfect accompaniment to a variety of dishes, from hearty soups and stews to fresh salads and grilled meats. Whether you're a seasoned baker or just starting your bread-making journey, this article will guide you through the process of creating these delectable whole wheat rye rolls, ensuring a successful and satisfying baking experience.

Let's cook with our recipes!

WHOLE WHEAT-RYE ROLLS

Whole Wheat-Rye Rolls image

These classic wheatrolls get a generous brushing of butterafter theybake, which allows a sprinklingof sea salt to adhere.

Provided by Martha Stewart

Yield Makes 1 dozen

Number Of Ingredients 11

Ingredients

6 tablespoons unsalted butter, melted, plus more for bowl and plastic wrap
1 envelope active dry yeast (1/4 ounce)
1 cup warm water (105 degrees to 110 degrees)
1 tablespoon sugar
1 large egg, lightly beaten
2 teaspoons salt
1 1/4 cups rye flour
1 1/2 cups whole wheat flour
3/4 cup all-purpose flour, plus more for work surface
2 tablespoons caraway seeds
Sea salt, for sprinkling

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.

WHOLE WHEAT-RYE ROLLS

Whole Wheat-Rye Rolls image

Categories Bake Rye Butter

Yield makes 12

Number Of Ingredients 11

Ingredients

6 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
1 envelope (1/4 ounce) active dry yeast
1 cup warm water (105° to 110°F)
1 tablespoon sugar
1 large egg, lightly beaten
2 teaspoons salt
1 1/4 cups rye flour
1 1/2 cups whole-wheat flour
3/4 cup all-purpose flour, plus more for the work surface
2 tablespoons caraway seeds
Sea salt, for sprinkling

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.

Tips:

Use fresh ingredients: Freshly milled whole wheat flour and rye flour will give your rolls the best flavor and texture.
Don't over-knead the dough: Over-kneading will make the rolls tough. Knead the dough just until it comes together and is smooth and elastic.
Let the dough rise in a warm place: A warm place will help the dough to rise quickly and evenly.
Don't crowd the rolls in the baking pan: Give the rolls plenty of space to rise and bake evenly.
Bake the rolls until they are golden brown: The rolls are done baking when they are golden brown and sound hollow when tapped.

Conclusion:

These whole wheat rye rolls are a delicious and healthy addition to any meal. They are perfect for sandwiches, burgers, or just eating on their own. With their nutty flavor and chewy texture, these rolls are sure to be a hit with everyone who tries them. So next time you're looking for a healthy and delicious bread recipe, give these whole wheat rye rolls a try!