Rye Dinner Rolls with Crisp Tops

Ingredients for Rye Dinner Rolls with Crisp Tops

• 1 1/4 cuillères à café de levure sèche active

• 1 scant cup warm water (105-46°C), divided

• 3/4 cuillère à café de sucre

• 275g unbleached plain flour plus more for kneading and dusting

• 40g light or dark rye flour

• 1 1/4 cuillères à café de sel

• 30g unbleached plain flour

• 2 tablespoons light or dark rye flour

• 1/8 cuillère à café de sel

• 2 cuillères à soupe d'eau

• 1 cuillère à soupe d'huile d'olive

• 1 blanc d'œuf large

How to make Rye Dinner Rolls with Crisp Tops

Stir together yeast, 60ml warm water, and sugar in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Stir flours, salt, and remaining scant 180ml water into yeast mixture with a wooden spoon until a soft dough forms.

Turn out dough onto a well-floured surface and knead with lightly floured hands until dough is elastic and smooth but still supple and slightly sticky, 6 to 8 minutes. Form dough into a ball.

Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft- free place at warm room temperature until doubled, 1 to 2 hours.

Punch down dough (do not knead). Remove from bowl and fold into thirds like a letter. Divide into 16 pieces and roll each piece into a ball, transferring to a parchment-paper-lined baking sheet and loosely covering with plastic wrap (or towel). Let rise in a warm place until doubled, about 1 hour.

Lightly brush each ball of dough with some of egg white. Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll. Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.

Stir together flours and salt, then stir in water and oil until a dough forms. Turn out dough onto a lightly floured surface and knead 4 or 5 times. Divide into 16 very small pieces. Roll out each piece on lightly floured surface to a thin round (about 2 inches; shape need not be perfectly round) and arrange in 1 layer on a sheet of parchment.

Beat egg white with a pinch of salt and lightly brush some of it onto rounds. Let stand, uncovered, to dry slightly while rolls rise.

Préchauffez le four à 218°C avec la grille au centre.

Lightly brush each ball of dough with some of egg white. Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll. Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.