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    Rye Bread Rolls

    Rye Bread Rolls

    This bread is amazing! Crispy crust, soft inside - rye flour adds a delightful aroma

    This bread is amazing! Crispy crust, soft inside - so amazingly soft! I don't buy bread anymore because I can make these perfect rye bread rolls at home. Rye flour adds a delightful aroma and a beautiful color to the dough, creating visually stunning and incredibly flavorful rolls.

    This recipe uses the "lift and slap" technique with an extra folding session specifically recommended for rye bread. The process is incredibly therapeutic! The combination of bread flour and rye flour creates a wonderfully soft crumb while maintaining that classic crispy exterior. Follow along with the video below to see the exact folding and shaping techniques.

    Watch this therapeutic bread-making process with rye flour!

    Ingredients

    • 230 ml Water(1 cup)
    • 4 g Fresh Yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 4 g Sugar(1 tsp, optional)
    • 220 g Bread Flour(1 ½ cups)
    • 100 g Rye Flour(¾ cup, plus extra for dusting)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix dough: Combine 230ml water, 4g fresh yeast, and 4g sugar (optional). Add 220g bread flour, 100g rye flour, and 6g salt. Mix until no dry flour remains.
    2. 2
      First rest and fold: Cover and rest 30 minutes. With wet hand, stretch and fold 4 sides to center. Lift and slap the dough.
      Timer Available:First Rest (30:00)
    3. 3
      Second rest and fold: Cover and rest 30 minutes. Repeat stretch and fold. Lift and slap.
      Timer Available:Second Rest (30:00)
    4. 4
      Third rest and fold: Cover and rest 30 minutes. Do one last gentle fold (recommended for rye bread).
      Timer Available:Third Rest (30:00)
    5. 5
      Bulk rise: Cover and let proof 2 hours or until doubled in size.
      Timer Available:Bulk Rise (2:00:00)
    6. 6
      Shape rolls: On floured surface, fold dough and cut into 6 equal parts. Flatten and shape each into a ball by rubbing against surface. Bench rest uncovered 10 minutes.
      Timer Available:Bench Rest (10:00)
    7. 7
      Final proof: Press each ball, fold to tighten surface, and seal. Cover and rest 30 minutes. Dust with flour, smooth, and score.
      Timer Available:Final Proof (30:00)
    8. 8
      Bake: Place on tray, splash water between rolls, and cover with another tray. Bake covered at 450°F (230°C) for 20 minutes. Remove the top tray, reduce temperature to 390°F (200°C), and bake uncovered for 10 more minutes until golden and crispy.
      450°F (230°C), then 390°F (200°C)
      Timer Available:Baking Time (30:00)
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    They sing! I could listen to this forever. Crispy outside, soft inside - incredibly soft! No bread is safe from the butter - SO GOOD!

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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