Best Rye Bread Rolls Recipes

TRADITIONAL FRENCH PISTOLETS - LITTLE ONION AND RYE BREAD ROLLS

Steps:

• To start the dough in the bread machine, add the ingredients in the order posted - except the topping and extra flour for dusting. Put on "dough" setting to mix, prove and rise.
• Pre-heat the oven to 220C/425F/Gas mark 7.
• Once the dough has risen, turn out of the tin on to a floured board and knock back, then knead for a minute or two. Cut into 12 pieces and shape into ovals. Place on well greased and floured baking sheets and cover with oiled cling-film; leave them in a warm place to rise for 30 minutes, or until almost doubled in size.
• Brush the rolls with water and then sprinkle with onion salt or normal salt, before dusting with flour. Using an oiled handle of a wooden spoon, split each roll almost in half lengthways, see photo. Allow to rest for 3 to 5 minutes before baking in pre-heated oven for 15 to 20 minutes. The pistolets should sound hollow when tapped and have a crusty finish. Allow them to cool slightly on a wire rack then serve warm with butter and fillings to taste. These freeze very well.

SALTY RYE BREAD YEAST ROLLS

Steps:

• 1. Dissolve yeast in lukewarm water. Let stand. Mix hot water, shortening,molasses,brown sugar,and salt. Let stand till lukewarm. Add rye flour, with the yeast mixture, and beat well.
• 2. Add the flour to make gradually to make a stiff dough. Knead until smooth and elastic to the touch. Place in a lightly grease bowl. let rise till double in bulk. Place on a lightly floured board. Form into small rolls 1 1/2 x 3 inches. Place far apart on a floured pan. Brush tops of rolls with egg white mixture. Sprinkle with caraway seeds and salt. Let rise again till double in bulk. Bake in a pre-heated 400 degree oven for 25 minutes.

LIGHT RYE BREAD ROLLS (ABM)

Steps:

• Put all ingredients in bread maker in that order (unless your bread maker has a special requirement).
• Put on dough cycle.
• After dough cycle is complete, turn out onto a lightly floured surface.
• Roll into a log.
• Cut log into 6 equal sized pieces, make each piece into a roll.
• Place on a parchment sheet. I like to flatten them so they are more like hamburger rolls and better for sandwiches. Brush with oil. Cover with a cloth or piece of plastic wrap and allow to rise in a warmish place for 50-60 minutes or until doubled in size.
• Bake in a 200 degree oven for 12 minutes.

RYE BREAD ROLLS

Steps:

• Bring the water to a boil and briefly dip each piece of crispbread in it (do not soak). Place the bread on wax paper.
• In a small bowl, combine the softened butter with the mustard and dill. Spread some of the mixture over the softened bread and cover with grated cheese.
• Roll up the bread pieces and arrange them on a serving dish, seam side down. These keep well for at least two days when covered with a dampened tea towel and plastic wrap and refrigerated.