Baking

Dark Rye Rolls

These dark rye rolls boast a deep, earthy flavor and a soft, chewy texture thanks to a hint of molasses and aromatic caraway seeds. They are the perfect rustic accompaniment to a hearty winter stew or served simply with a thick smear of salted butter.

Prep

135m

Cook

20m

Serves

Calories

185kcal

Qty	Ingredient
1 cup 240 ml	Warm water (110°F)
2.25 tsp 7 g	Active dry yeast
3 tbsp 60 g	Molasses
2 tbsp 30 g	Unsalted butter, melted
1.5 cups 180 g	Dark rye flour
2 cups 250 g	All-purpose flour
1 tbsp 6 g	Caraway seeds
1 tbsp 5 g	Unsweetened cocoa powder
1.5 tsp 9 g	Salt

2 Method

Step 1. In a large bowl or the bowl of a stand mixer, combine warm water, molasses, and yeast. Let stand for 5-10 minutes until foamy.

Step 2. Stir in the melted butter, caraway seeds, salt, cocoa powder (for color), and the rye flour. Mix until a thick paste forms.

Step 3. Gradually add the all-purpose flour. Knead the dough for 8-10 minutes by hand or with a dough hook until smooth and elastic, though it will remain slightly more tacky than white bread dough.

Step 4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for about 90 minutes or until doubled in size.

Step 5. Gently punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball.

Step 6. Place the rolls on a baking sheet lined with parchment paper. Cover and let rise again for 45 minutes.

Step 7. Preheat your oven to 375°F (190°C). Lightly mist the rolls with water or brush with an egg wash if a shiny crust is desired.

Step 8. Bake for 18-22 minutes until the rolls are browned and sound hollow when tapped on the bottom.

Step 9. Remove from the oven and transfer to a wire rack to cool completely.

·
The cocoa powder is primarily for a deep, rich color and will not make the bread taste like chocolate.
·
If your dough is too sticky to handle, add more all-purpose flour one tablespoon at a time.
·
For a softer crust, brush the tops with melted butter immediately after taking them out of the oven.
·
Rye flour has less gluten than wheat, so don't expect the same high rise as white rolls.

? FAQ

Can I substitute the molasses?

You can use honey or maple syrup, but the rolls will lose that signature deep, dark color and slightly bitter earthy notes.

How do I store these rolls?

Store in an airtight bag at room temperature for up to 3 days, or freeze for up to 3 months.

Can I make the dough in a bread machine?

Yes, use the 'Dough' setting to handle the mixing and first rise, then shape and bake in a conventional oven.

Are these rolls vegan?

As written, they contain butter. You can substitute the butter with a neutral oil or vegan butter alternative to make them vegan-friendly.

Fool

Dark Rye Rolls

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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