No-Knead Rye Bread Rolls

Learn how to make delicious, old world tasting, No-knead Rye Bread Rolls with a chewy crust and light interior!

No-Knead Rye Bread Rolls video

Ingredients

Yield: 16 rolls

Dough

6 oz. rye flour (~1½ cups)
10 oz. bread flour (~2 cups)
2 teaspoons caraway seeds
1½ cups warm water (I like to use spring water)
1½ teaspoons active dry yeast
2 teaspoons sugar
2 teaspoons salt (uniodized)

Topping

½ teaspoon salt (a coarse salt is nice)
1 teaspoon rye flour
1 teaspoon caraway

Method

In a large bowl, stir together the first three ingredients. Pour the water over the top and sprinkle the yeast over the water. Then sprinkle the sugar over the yeast. Stir just a little bit without incorporating much of the flour. Let it sit for a few minutes. This process is just to soften the yeast and give it a little head start with the added sugar.
After the yeast is softened, add the salt and mix the dough vigorously with a strong spoon or spatula for a couple of minutes.
Cover the dough and let rest/rise overnight. If your kitchen is cool, it can sit at room temperature the whole time, but if it's warm, put it in the refrigerator after an hour or so.
After the dough has risen, scrape down the sides. If your dough has been at room temperature, you may want to place it in the refrigerator for 30-60 minutes at this point to make it easier to handle.
Empty the dough onto a well floured surface and dust top generously with flour. Spread into approximately and 8-inch square. Cut into 16 strips.
Roll each piece into a snake about 8 inches long. Braid into figure-8 rolls as shown in the video an place on parchment paper. (You can also shape these into other types of rolls as well). Note: If you plan on baking directly on a stone, place the rolls (on parchment) on a large flat board or flat cookie sheet at this point. Cover and proof until doubled in size.
Prepare the topping by stirring together the three topping ingredients in a small bowl.
Brush or spray rolls with water, sprinkle with topping and bake for about 25 minutes in a preheated 400 °F oven. For better results, use a preheated baking stone and slide the parchment paper (with the rolls on it) into the oven (as in video).
Time to enjoy your delicious rolls with a little (or a lot) butter! These rolls freeze wonderfully - just cool to room temperature and place in plastic bags.

Links of interest:

Happy Baking!