Homemade Rye Rolls Recipes

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EASY RYE SANDWICH ROLLS



Easy Rye Sandwich Rolls image

Delicious rolls for any type sandwich.

Provided by Joe Boyle

Categories     yeast bread

Time 2h5m

Number Of Ingredients 12

1 tablespoon active dry yeast (11 grams)
3/4 cup water (6 ounces) ((110°F))
pinch granulated sugar
3/4 cup kosher dill pickle juice (6 ounces) ((110°F))
1 cup medium or light rye flour (106 grams)
1 cup white whole wheat flour or regular whole wheat flour (113 grams)
2 cups bread flour, divided (240 grams)
1-1/2 teaspoons fine sea salt (9 grams)
1 tablespoon light brown sugar (18 grams)
1/4 cup oil (2 fluid ounces) ((canola, vegetable, safflower))
1 egg (, beaten with a teaspoon of water)
desired seeds

Steps:

  • Add the warm water and yeast to a large bowl with a pinch of sugar and set aside.
  • In a medium bowl, stir together the rye flour, the whole wheat flour, 1/2 cup of the bread flour, the salt, and the sugar.
  • Add those dry ingredients and the warm dill pickle juice to the yeast mixture and beat well for 1 to 2 minutes until the mixture is stringy but smooth.
  • Cover and set aside for 20 minutes.
  • Stir in the oil, then add the remaining 1-1/2 cups of bread flour, 1/2 cup at a time. When the dough is so stiff that you can't stir in anymore flour, start kneading it in by hand, either in the bowl or on a countertop.
  • Knead for 3 to 5 minutes until the dough is smooth; don't add any more flour as that will make the rolls dry.
  • Lightly oil a clean bowl, add the dough and turn it over to oil all the surfaces then cover the container, and let the dough rise until doubled, about 30 minutes.
  • Line a large baking sheet with parchment paper and preheat the oven to 375°F.
  • Turn the dough out onto a lightly oiled surface and divide into 16 equal pieces; if you have a scale, they'll weigh about 2 ounces each.
  • Round into smooth balls and place on the prepared sheet pan.
  • Cover with a tea towel and let the rolls rise until they've doubled in size, about 45 minutes, and when you poke a finger into the side of a roll the dough doesn't immediately spring back.
  • Gently brush the risen rolls with the egg wash then liberally sprinkle with your desired topping.
  • Bake for 18 to 20 minutes, until an instant-read thermometer inserted into the middle of the rolls reads 190°F to 200° F.
  • Remove the rolls from the oven, and set the pan on a cooling rack for 5 minutes, then set the rolls directly on the rack to cool.
  • To freeze, double wrap in plastic.

Nutrition Facts : Calories 146 kcal, ServingSize 1 roll

HOMEMADE RYE BREAD



Homemade Rye Bread image

Provided by Food Network

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 11

1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F)
1 1/2 teaspoons salt
1 cup rye flour
2 1/2 cups bleached all-purpose flour
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten

Steps:

  • Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
  • Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
  • Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

RYE ROLLS



Rye Rolls image

I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.-Awynne Thurstenson, Siloam Springs, Arkansas

Provided by Taste of Home

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 13

1 tablespoon active dry yeast
2 cups warm water (110° to 115°)
4 eggs
1/2 cup nonfat dry milk powder
1/4 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons dark molasses
2 teaspoons salt
1/2 teaspoon baking soda
3 to 4 cups all-purpose flour
3 cups rye flour
1 tablespoon cold water
Caraway seeds and/or kosher salt

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.

Nutrition Facts : Calories 123 calories, Fat 3g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 211mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

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

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.

CLASSIC DINNER ROLLS



Classic Dinner Rolls image

Who can resist warm yeast rolls, fresh from the oven?

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h30m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour, or more if needed
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
½ teaspoon salt
½ cup milk
¼ cup water
2 tablespoons butter OR margarine

Steps:

  • Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  • Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g

RYE DINNER ROLLS WITH CRISP TOPS



Rye Dinner Rolls with Crisp Tops image

A basket full of freshly baked rolls adds a welcoming touch to any holiday table. Combining the crunch of a cracker with the tender yeastiness of bread, these little numbers are especially fun.

Provided by Maggie Ruggiero

Categories     Bread     Egg     Side     Bake     Easter     Thanksgiving     Potluck     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 rolls

Number Of Ingredients 14

For rolls:
1 1/4 teaspoons active dry yeast
1 scant cup warm water (105-115°F), divided
3/4 teaspoon sugar
2 1/4 cups unbleached all-purpose flour plus more for kneading and dusting
1/3 cup light or dark rye flour
1 1/4 teaspoons salt
For rye-crisp tops:
1/4 cup unbleached all-purpose flour
2 tablespoons light or dark rye flour
1/8 teaspoon salt
2 tablespoons water
1 tablespoon olive oil
1 large egg white

Steps:

  • Make dough:
  • Stir together yeast, 1/4 cup warm water, and sugar in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
  • Stir flours, salt, and remaining scant 3/4 cup water into yeast mixture with a wooden spoon until a soft dough forms.
  • Turn out dough onto a well-floured surface and knead with lightly floured hands until dough is elastic and smooth but still supple and slightly sticky, 6 to 8 minutes. Form dough into a ball.
  • Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft- free place at warm room temperature until doubled, 1 to 2 hours.
  • Make rolls:
  • Punch down dough (do not knead). Remove from bowl and fold into thirds like a letter. Divide into 16 pieces and roll each piece into a ball, transferring to a parchment-paper-lined baking sheet and loosely covering with plastic wrap (or towel). Let rise in a warm place until doubled, about 1 hour.
  • Lightly brush each ball of dough with some of egg white. Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll. Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.
  • Make rye-crisp tops while rolls rise:
  • Stir together flours and salt, then stir in water and oil until a dough forms. Turn out dough onto a lightly floured surface and knead 4 or 5 times. Divide into 16 very small pieces. Roll out each piece on lightly floured surface to a thin round (about 2 inches; shape need not be perfectly round) and arrange in 1 layer on a sheet of parchment.
  • Beat egg white with a pinch of salt and lightly brush some of it onto rounds. Let stand, uncovered, to dry slightly while rolls rise.
  • Assemble and bake rolls:
  • Preheat oven to 425°F with rack in middle.
  • Lightly brush each ball of dough with some of egg white. Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll. Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.

CARAWAY RYE DINNER ROLLS



Caraway Rye Dinner Rolls image

Caraway seeds give these rye dinner rolls a delicate nutty flavor. Denser than most, these onion-infused buns are ideal for dipping in hearty holiday stews. -Deborah Maki, Kamloops, British Columbia

Provided by Taste of Home

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1-1/4 cups rye flour
1/2 cup wheat germ
2 tablespoons caraway seeds
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
3 cups all-purpose flour
1 cup 2% milk
1/2 cup water
3 tablespoons butter
2 tablespoons honey
1/3 cup finely chopped onion
1 large egg
2 teaspoons water

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.

Nutrition Facts : Calories 152 calories, Fat 3g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 158mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

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