Rye Rolls
Baking and Desserts • European
Description
The finished rolls have caramelized sugar, and they have a pleasant golden color. It's best to eat the rolls right away, within a few hours. However, they remain soft and tender the next day as well. I recommend covering them with a kitchen towel or storing them in a vacuum container. If necessary, you can warm them slightly in the microwave.
Ingredients
- Coarsely Ground Rye Flour 5 oz
- Wheat Flour 10 oz
- Sugar 0 oz
- Salt 1½ teaspoons
- Milk 5 fl oz
- Dry yeast 0 oz
- Chicken Egg 1 piece
- Brown Sugar 0 oz
- Butter 5 oz
Step-by-Step Guide
Step 1
Sift the dry ingredients into a large bowl. Grate the cold butter (using a grater) and add it to the dry mixture. Rub the butter into the mixture with your fingers and place the dough in the refrigerator.
Step 2
In warm milk (100°F), sprinkle in the yeast. Stir and let it sit for 5–10 minutes in a warm place, away from drafts. The yeast should swell, and bubbles should appear on the surface of the milk. You may need a little more time. Add the egg and lightly beat the mixture with a fork. Add this mixture to the dry flour mixture. Cover with plastic wrap and refrigerate overnight.
Step 3
The next day, take the dough out of the refrigerator and place it on a floured surface. Sprinkle flour on the dough and shape it into a square. Roll it out with a rolling pin into a rectangle, approximately 25x36 cm (the long side parallel to your body).
Step 4
Fold the rectangle like a letter (overlapping). Then turn the dough once so that the long side is parallel to your body and the seam is on top. This will count as 1 turn.
Step 5
Sprinkle the surface and the dough with flour and repeat the procedure 2 more times, for a total of 3 turns. During this time, the dough will become significantly softer and more pliable. The butter will start to melt, and the yeast will react.
Step 6
Cut the dough lengthwise with a knife. Roll each piece into a rectangle about 30x20 cm (the short side parallel to your body). Spread each piece of dough with soft butter (3 tablespoons). Sprinkle with sugar. Roll each piece into a tight roll. Cut each roll into 6 equal parts. Place them on a greased baking sheet, 6 spirals on one sheet. Cover each baking sheet with plastic wrap (or a towel) and leave in a warm place, away from drafts, for 2 hours.
Step 7
After 2 hours, the spirals will have risen. Bake at 430°F for 15–18 minutes, swapping the baking sheets at the 7–8 minute mark.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!