Monday, February 23, 2015

Rye Yeast Rolls

Yum

Soft and fluffy yeast rolls made with rye flour, onions, and caraway seeds.


Rye Yeast Rolls:  Soft and fluffy yeast rolls made with rye flour, onions, and caraway seeds.



What goes better with corned beef than rye bread?  How about rye rolls?  I've recently found a new love for yeast rolls.  I guess I can credit my not so great oven with this new development.  My oven doesn't maintain even temperature while baking so my usual baking methods don't always work.  I started baking bread on an airbake pan and that seems to work (it helps to distribute the heat more evenly).  It doesn't work as well with crusty rustic bread but for soft bread and rolls it's perfect.  Another of yeast rolls' perks is that they are relatively quick for yeasted bread.  You use about double the amount of yeast than for other bread and the rise time is half (or less).  Not only are yeast rolls quick but they are super soft and delicious.  These rolls are no different.  I added some onion and caraway seeds so they have the same amazing flavor as my favorite deli rye.  I served these alongside corned beef and cabbage, but they would also be great for sandwiches or sliders.

What goes better with corned beef than rye bread?  Rye yeast rolls. [Tweet this]

Rye Yeast Rolls:  Soft and fluffy yeast rolls made with rye flour, onions, and caraway seeds.


Rye Yeast Rolls


Ingredients:

320 grams water (lukewarm)
11 grams active dry yeast
48 grams dark brown sugar
267 grams bread flour
266 grams rye flour
53 grams butter (room temperature)
5 grams salt
*40 grams dried minced onion re-hydrated in 40 grams water
3 grams caraway seeds (about 1 tsp)

Rye Yeast Rolls:  Soft and fluffy yeast rolls made with rye flour, onions, and caraway seeds.

*You can let the onions rehydrate overnight, Or I used boiling water and let it cool for a few hours or once re-hydrated put in the fridge to speed the cooling process (the onions should be room temperature to lukewarm when you add them to the dough)

Mix sugar and water in the bowl of a stand mixer.  Sprinkle the yeast on top of the water and swirl to mix.  Cover with a towel and let stand for 15 minutes.

(After 15 minutes the mixture should be foamy if not your yeast might be dead--start over with new yeast.  If using instant yeast skip this step and just add the yeast with the flour.)  Add the rest of the ingredients and stir with the paddle attachment until all of the flour is hydrated and a ball forms.

Switch to the dough hook and knead for about 8 minutes until the dough is smooth, elastic, and very tacky.  It should pull from the sides of the bowl but stick to the bottom.

Lightly oil the same bowl.  Roll the dough around in it to coat all sides with oil, cover with plastic wrap, and allow to rise up to an hour until the dough has doubled in size.

Divide the dough into about 20 pieces of about 50 grams each.  Roll each piece into a ball and place on a(n airbake) cookie sheet.  Place each dough ball fairly close together.  Cover with plastic wrap and allow to rise another 15-30 minutes until they have risen almost double and grown into each other.

Bake in a preheated oven at 400F.  Bake for 15-20 minutes until dark golden brown.  Allow to cool until able to handle, pull apart, and enjoy warm. (they are also great reheated for a few seconds in the microwave or cold)

If you don't eat all of the rolls the first day they keep best frozen.  Just pull out of the freezer about 1-2 hours before you want to eat them.

Enjoy.

Rye Yeast Rolls:  Soft and fluffy yeast rolls made with rye flour, onions, and caraway seeds.



If you like rolls and sandwiches check out:

Linked to:  2 Cup, Lou Lou Girls, Teach Me, Wonderful Wed, #some2, Full Plate, Cook Craft share, Freedom, Foodie Friends, Best of the Weekend, Pretty Pintastic, See Ya in the Gumbo

Miz Helen’s Country Cottage

12 comments:

  1. These look amazing. Haven't made rolls by scratch in awhile, so this may actually motivate me!

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  2. Oh I hope they do motivate you Michelle. They were so great. If you have any questions just ask.

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  3. These rolls look so soft and tasty. I love to bake bread, but I've only baked with rye flour a few times. This recipes sounds good, thank you for sharing it!

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  4. Thanks Anita. This is a pretty easy recipe using rye because it's only 1/2 rye and 1/2 regular flour. Rye doesn't have as much gluten in it as bread flour so it can be tricky if you're making 100% rye bread.

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  5. Kim Daniels LewisMarch 2, 2015 at 8:20 AM

    Super yummy rolls! They look so amazing. Pinned and tweeted. We love to party with you, so I hope to see you tonight at 7 pm.. Have an amazing day! Lou Lou Girls

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  6. Your Rye Yeast Rolls look amazing! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.

    Come Back Real Soon!

    Miz Helen

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  7. Thanks Kim. You're so sweet :)

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  8. Congratulations!

    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.

    Come Back Soon!

    Miz Helen

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  9. I love that you are forging on with baking despite your uncooperative oven!
    Looks like these rolls turned out well--nice fluffy texture.

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  10. Thanks for featuring my rolls Miz Helen

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  11. Thanks, Michelle. I've got making the dough down it's just the baking part that is so much more difficult. I'm a bread addict so there's nothing that will stop me from making bread :)

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