Ingredients for Whole Wheat Rye Rolls
- Butter
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water (105-115°F)
- 1 tablespoon sugar
- Egg
- 1 teaspoon salt
- 1 cup rye flour
- 1 cup whole wheat flour
- White Flour
- Caraway Seeds
- Kosher Salt
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How to Make Whole Wheat Rye Rolls
- In a large bowl, combine 1 cup warm water (105-115°F), 2 ¼ teaspoons active dry yeast, and 1 tablespoon sugar. Let stand for 5-10 minutes until foamy.
- Add 2 tablespoons olive oil, 1 teaspoon salt, and 1 cup whole wheat flour. Mix until just combined.
- Gradually add 2 cups all-purpose flour and 1 cup rye flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth roll.
- Place the rolls on a baking sheet lined with parchment paper, leaving some space between each roll.
- Cover the rolls loosely with plastic wrap and let rise for another 30 minutes.
- Preheat your oven to 375°F (190°C). Brush the rolls with milk or egg wash for a golden-brown crust.
- Bake for 20-25 minutes, or until golden brown and cooked through. Let cool on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
5g
Fat
19g
Carbs
8g
