Fresh homemade bread is always special. These rye flour rolls are made with simple, healthy ingredients like whole grains, butter, and caraway seeds. They have a nice, warm flavor and a soft texture. Perfect for any meal or just as a snack, this recipe is easy to follow and will give you delicious bread that tastes like it came from a bakery.
Rye Flour Rolls Ingredients:
- 3 ¾ cups wheat flour
- 4 teaspoons dried chives
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 cups yogurt
- 1 cup lukewarm water
- 3 tablespoons melted butter
- 2 teaspoons ground caraway seeds
- 1 teaspoon whole caraway seeds
Additional Ingredients:
- 1 cup (2 sticks + 2 tablespoons) butter
- 3 tablespoons flour
- 1 egg white
- 1 tablespoon cold water
- ½ teaspoon salt
- 1 cup pumpkin seeds
Preparation
Mix the flours, then add the yeast, salt, sugar, both ground and whole caraway seeds, melted butter, yogurt, and water. Knead into a smooth dough. Shape the dough into a half-sphere, cover with a clean kitchen towel, and let it rise at room temperature.
Once risen, knead the dough again, roll it out into a ¾ to 1-inch thick layer, and spread ⅓ of the butter and flour mixture (3 tablespoons). Sprinkle with ⅓ of the roasted, peeled, and crushed pumpkin seeds. Fold the dough like a book and let it rest for 15 minutes at room temperature. Repeat this process two more times.
Roll the dough into a log shape, tear off portions and form balls. Knead each ball, then roll it out into an oval shape. Fold it, shape it into a crescent, and place on a baking sheet lined with parchment paper. Brush the rolls with a mixture of egg white, cold water, and a little salt (1 tablespoon cold water + ½ teaspoon salt), then bake.
Bake at 425°F for 10 minutes, then reduce the temperature to 390°F and continue baking for another 10–12 minutes, depending on the oven. Once baked, remove the rolls and allow them to cool before serving.
Tip: Place a dish of cold water under the oven rack while baking. If desired, sprinkle grated cheese or shredded yellow cheese on top of the rolls 5 minutes before the end of baking.
