Crusty Rye Rolls Recipe
Make your palate fall in love with this Crusty Rye Rolls recipe. You owe me a thanks for sharing this recipe.
Ingredients
Pinch of sugar
About 2 cups (450 ml) warm water (110°F, 43°C)
1 pkg. active dry yeast
2 cups (300 g) all-purpose flour
1-1/3 cups (200 g) rye flour
1 quantity Starter Dough
1 teaspoon salt
Water
Additional flour
Directions
Stir sugar into warm water and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Put half the all-purpose and rye flours into a large bowl.
Add yeast mixture and starter dough to flour, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise overnight in a warm place.
Preheat oven to 450°F (230°C).
Grease baking sheets.
Work remaining flour and salt into risen dough.
Knead dough thoroughly until smooth.
Divide dough into 16 pieces; shape into round rolls.
Arrange rolls on greased baking sheets.
Brush with water and sprinkle with additional flour.
Make a cut in each roll with a knife.
Bake 20 to 25 minutes or until rolls sound hollow when tapped on undersides.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Put half the all-purpose and rye flours into a large bowl.
Add yeast mixture and starter dough to flour, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise overnight in a warm place.
Preheat oven to 450°F (230°C).
Grease baking sheets.
Work remaining flour and salt into risen dough.
Knead dough thoroughly until smooth.
Divide dough into 16 pieces; shape into round rolls.
Arrange rolls on greased baking sheets.
Brush with water and sprinkle with additional flour.
Make a cut in each roll with a knife.
Bake 20 to 25 minutes or until rolls sound hollow when tapped on undersides.
