Old Fashioned Rye Rolls
These Old Fashioned Rye Rolls take me back to my childhood. They were served at local supper clubs with a Friday night Fish Fry.
I found this recipe in a local paperback cookbook that was printed decades ago. Most likely around the same time, I was eating these with Fish Fry!
This recipe produces a light-textured rye roll. They are delicious on their own with a spread of salted butter. They are also soft enough for sandwich rolls. Thin-sliced ham works beautifully on these buns.
Old-Fashioned Rye Rolls
- 236 ml water lukewarm
- 2 eggs
- 4.6 grams instant yeast
- 1.8 grams diastatic malt powder
- 30 grams nonfat dry milk powder
- 28 grams butter unsalted
- 20 grams brown sugar
- 17.5 grams dark molasses
- 7 grams salt kosher
- 1 gram baking soda
- 300 grams all-purpose flour
- 178 grams rye flour
- olive oil for greasing container
- 1 egg + 1 tbsp water for egg wash
- coarse kosher salt optional topping
- caraway seeds optional topping
- Combine all of the ingredients in your stand mixer. Mix on low to incorporate the ingredients. Mix on medium speed (4 o'clock position if using an Ankarsrum mixer) for 5 minutes. The dough should be smooth and elastic and pass the windowpane test.236 ml water, 4.6 grams instant yeast, 1.8 grams diastatic malt powder, 20 grams brown sugar, 7 grams salt, 300 grams all-purpose flour
- Turn out the dough and transfer it to a container that has been greased with olive oil. Turn the dough over so both sides are in contact with the oil. Cover with plastic wrap and a towel. Place in a warm spot out of drafts until doubled in size, approximately 1 hour. Please see the recipe notes for additional options.olive oil
- Once risen, place the dough back onto a lightly floured surface. Using your kitchen scale and scraper, divide the dough into 12 pieces of equal weight.
- Roll each into a tight round. Use your hand and thumb to create friction on the counter surface to shape them. This tightens the skin of the dough so it will have the proper rise. Place the balls on a baking sheet lined with parchment paper two inches apart.
- Cover and let them rise in a warm spot out of drafts for 45 minutes or until doubled in size. If you do not have a dough proofer, use a pan with tall sides and place a towel over that to ensure the dough does not dry out.
- Preheat your oven to 350 °F and place a small heavy pan on the bottom shelf.
- Whisk egg and add 1 tbsp water. Brush rolls with the egg wash, and sprinkle them with course sea salt or caraway seeds if desired.1 egg + 1 tbsp water, coarse kosher salt
- Quickly yet gently score the rolls with an "X" shape on the top with a sharp serrated knife. This allows the rolls to expand further in the oven.
- Place rolls in the oven on the middle rack. Pour 1 cup water into the preheated pan on the lower shelf to create steam. Close the door and bake for 15 minutes or until golden in color and the internal temperature reads 200 °F. Remove from oven promptly.
- Let the buns rest for 2 minutes before transferring them onto the cooling rack. Let cool for another 30 minutes.
De Froid Tip: Specialty Salt
Salt comes in many shapes and sizes. What makes these rolls memorable is the coarse variety on top. That is how my husband asks for them!
This is another opportunity to broaden your cooking horizons and use your creativity. Most specialty salt comes in small sizes. Try them out. If you use one more often, purchase larger-sized portions to get a cost-benefit.
We love Maldon Sea Salt Flakes as a finishing touch on steaks. Many top-rated steakhouses use this for a reason.
Let’s not forget the coarse beauties on the rim of a Margarita glass. Our guests love the Snowy Rivers Jewel Cocktail Salt. They make a beautiful presentation. Snowy River also has holiday colors to brighten up your party.
Have fun with specialty salts. They’re like jewelry on your food.
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