Rye Bread Rolls

My favourite Bread Rolls

Vegetarian

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Try this recipe, and you will make it again and again. I love every bit of this delicious Bread Rolls.

The taste of rye bread always takes me straight back to my childhood. There was a little bakery near our home that made the most incredible rye bread, studded with fragrant caraway seeds. On the walk back, I could never resist—half the loaf would be gone before I even made it through the door… which, of course, led to the usual playful scolding from my mother.
It didn’t matter how many times it happened—I somehow forgot all about it by the next visit, only for the whole delicious story to repeat itself again.
This recipe is the closest I’ve come to recreating those warm, comforting memories, and that’s what makes it so special to me. I hope it brings a little bit of that same cozy nostalgia into your kitchen, too.

Rye Bread Rolls

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting Time 6 hours hrs

SERVINGS: 15

Ingredients

Poolish

• 100 g Strong white flour
• 100 g Water
• 1 g Fresh yeast

Main Dough

• 250 g Strong white flour
• 250 g Whole spelt flour
• 100 g Whole rye flour
• 480 g Water
• 14 g Salt
• 20 g Honey
• 20 g Olive oil
• 12 g Fresh Yeast

Instructions

• Make the Poolish

  A poolish is a type of preferment (or “old dough”) that helps give your bread more flavour and better oven spring.

  In a bowl, mix all the ingredients until combined. Cover with cling film and leave at room temperature overnight.

  Making the Main Dough

  1. Mixing and Kneading The next morning, combine the poolish with the remaining ingredients and mix into a soft dough. Knead for about 10–15 minutes, until the dough becomes smooth and elastic.

  2. Bulk Fermentation Place the dough in a plastic container and leave it to ferment at room temperature. During this time, perform four stretch-and-folds every 15 minutes. This helps strengthen the dough and build a strong gluten network, which is important for achieving great volume in the oven.

  3. Shaping and Proofing Once the dough has doubled in volume, divide and shape it into rolls. I usually make each roll about 70 g, which is a perfect size for me, but you can adjust depending on your preference.

  If you like, you can coat the rolls with seeds. After shaping, cover them and leave to proof until they double in size.

  Baking

  Bake in a preheated oven at 180°C for about 20 minutes.

  Bon appétit!

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