Easy Rye Sandwich Rolls Recipes

RYE ROLLS

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.

HOMEMADE RYE BREAD

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.

EASY RYE SANDWICH ROLLS

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.