Sourdough Rye Dinner Rolls
Sourdough Rye Dinner Rolls are soft, buttery, light and luscious. They have a special flavor and texture thanks to the rye flour, caraway seeds, molasses and a healthy dose of sourdough starter.
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Ingredients
- 4 ounces milk (½ cup, room temperature)
- 1 ounce unsalted butter
- 1 ½ ounces molasses (2 tablespoons)
- 2 large eggs (room temperature)
- 8 ounces active sourdough starter (1 cup, 100% hydration)
- 1 ½ teaspoons table salt
- 6 ounces bread flour (1¼ cups, see note)
- 5 ounces Rye Flour
- 2 teaspoons caraway seeds
Instructions
- Heat 4 ounces milk until scalding hot. Add 1 ounce unsalted butter to the hot milk and stir until the butter is melted. Pour the milk into a mixing bowl and allow it to cool to about 100 °F. Add 1 ½ ounces molasses, 2 large eggs, 8 ounces active sourdough starter, 1 ½ teaspoons table salt and 6 ounces bread flour Mix until it forms a thick batter. Switch to the dough hook if using on a stand mixer.
- With the mixer running on low speed, add 5 ounces Rye Flour and 2 teaspoons caraway seeds. If mixing by hand stir in as much flour as you can with a wooden spoon, then knead the remaining flour in by hand.
- Knead on medium-high for 5 minutes. The dough will stick to the bottom of the bowl but should gather on the hook and clear the sides of the bowl. If working by hand knead for 6-8 minutes until the dough is elastic and smooth.
- Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature for 3 hours. Every hour or so check on the progress of the dough by folding it over itself in the bowl. This will help develop the structure and redistribute the yeast. After about 3 hours the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover the bowl and refrigerate overnight (or up to 2 days). If you prefer to bake the same day, proceed with shaping the rolls.
- Generously butter a 13"x9" brownie pan. Turn the dough out onto a lightly floured surface. Using a sharp knife or bench scraper cut the dough into 12 even pieces. (I use a scale to make sure all the rolls are the same size.)
- Roll each piece of dough under your cupped hand to form a smooth ball. Place the rolls into the pan. Cover and set aside in a warm spot to rise until nearly doubled in size and the dough springs back slowly when poked, about 2-3 hours. Proofing time will vary based on the temperature of the dough and the ambient temperature. Preheat the oven to 375 °F.
- Brush the rolls with egg wash and sprinkle with caraway seeds, if desired. Bake the rolls until they are golden brown and feel light when picked up. About 10-15 minutes.
- Enjoy warm or at room temperature.
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Notes
Weighing your ingredients is always the most accurate. If you don’t have a scale and use measuring cups please note that I use the “dip and sweep” method for filling a cup of flour. That is, dip the cup into the bin and overfill it, then sweep away the excess. If you lightly spoon the flour into the cup you will end up with less flour than the recipe calls for.
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