Very recently I came up with my Rye Bread Recipe (requiring no machines), and of course immediately thought: I need to bake sandwich rolls! The only difference is, you shape dough in to balls/rolls and bake at a slightly higher temperature for a shorter time. These Rye Sandwich Rolls are golden on the outside and soft and delicious on the inside. Try them out!!
What you need (for 12 rolls):
- 2 Cups of Warm Water
- 1/3 Cup Vegetable Oil (I used Canola Oil)
- 2 Tbsp (2 packages) Dry Yeast (I used Instant/Bread Machine Yeast)
- 4 Tbsp Sugar ( helps the bread rise)
- 1 Teaspoon Salt
- 2 Cups of Rye Flour
- 3 1/2 Cup All Purpose Flour (Start with 3 1/2 Cups and if dough is too sticky add a little more as needed)
What to do:
- Preheat oven to 375 degrees Fahrenheit.
- Add warm Water, Yeast, Sugar and Oil to a large bowl. Mix well and let rest for 10-15 minutes, until foamy.
- Add Salt.
- Add Rye Flour.
- Stir your Flour with a fork or whisk (to loosen it up), then measure the flour. Add one cup at a time, mixing dough well. After adding the 3 1/2 cups of Flour your dough should still be very sticky, but not sticking to the bowl. At this point I kneaded the dough by hand for a few minutes and added a touch more flour.
- Grease or line a cookie sheet.
- Shape dough in to a round loaf/cylinder and cut in to 12 pieces (I cut the dough in half, and then in half etc.). With floured hands, roll each piece in to a ball, tucking the creases of dough on the bottom of the roll. Dip the roll in some flour and place on to cookie sheet. At this point, I patted down the rolls lightly, since the rolls will rise again.
- Cover with clean kitchen towel and let rise for about 25 minutes.
- Bake at 375 degrees for about 12-15 minutes, until they are nice and golden brown.
- Let cool on wire rack.
These golden, soft and delicious Rye Sandwich Rolls are perfect to serve with coffee or tea in the morning, or as a tasty sandwich for lunch, or to serve along some soup!
Hope you will try out this recipe!