Deli Rye Rolls

star rating (11) rate this recipe »
dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 rolls

Recipe photo

These soft, savory rolls are equally delicious in the dinner bread basket, or for sandwiches.

Deli Rye Rolls

star rating (11) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 12 rolls
Published: 07/28/2010

Ingredients

Dough

Topping

Directions

1) Soften the dried onions in the water for 30 minutes or so.

2) Add the remaining dough ingredients, and mix and knead by hand, mixer, or bread machine, until you've made a slightly sticky, shiny dough.

3) Place the dough in a greased bowl, cover, and let rise in a warm spot for 45 minutes to 1 1/2 hours, until almost doubled.

4) Transfer the dough to a lightly greased or floured work surface and divide it into 12 pieces.

5) Roll each piece into a ball, and dip the tops into seeds. If the dough is dry, spritz with water and sprinkle with seeds.

6) Cover and let rise 30 minutes to 1 hour, until almost doubled in size. Preheat the oven to 375°F while the rolls are rising.

7) Bake the rolls for 15 to 20 minutes, until they sound hollow when tapped and feel firm to the touch; their internal temperature should be at least 190°F.

8) Remove the rolls from the oven, and cool on a rack. Store cooled rolls wrapped in plastic, at room temperature.

Yield: 12 rolls.

Reviews

1 2  All  
  • star rating 09/29/2014
  • Mary from Virginia
  • I made 12 for dinner rolls and will make 16 next time, as they were still a bit large. I didn't have the caramel color, but since I dipped them in poppy seeds, they didn't really need it. They were delicious.
  • star rating 09/03/2014
  • summa from KAF Community
  • These rolls are delicious! I had no caramel color and no flavor, so I added 1 tablespoon of dark honey instead and reduced yeast to 1 3/4 tsp.
  • star rating 07/08/2014
  • sharonkaysmith from KAF Community
  • Made as directed* and these rolls were a huge hit. Don't skip the topping - it adds a lot! Next time may try making them twice the size for sandwiches - they'd be great with pastrami. *Skipped the optional caramel color because I didn't have any - the color was a little off but no one noticed except me.
  • star rating 05/02/2014
  • Ty from phoenix
  • This is a great recipe. I made 8 oz hoagie rolls with the dough and they made a great foundation for pastrami sandwiches. This recipe is definitely going in my recipe binder. Thank you KAF!
  • star rating 10/19/2013
  • carlcarldiannac from KAF Community
  • These Rolls are so easy to make. I made 6 big rolls. Dipped the tops into the seeds. They were excellent for the "Deli Dinner. Piled high pastrami, topped with Swiss cheese and mustard of your choice, a side of potato salad and a pickle. Perfect The smell of them cooking was wonderful and the taste was even better. NO complaints, only praise. Thank you KA for wonderful ingredients and recipes
  • star rating 09/01/2012
  • denlovert from Montreal. from KAF Community
  • Love at first bite, tender rolls, very tasty, very good loocking. We eated the first two of the batch with Monteal smoked meat, wath a snack! We will have a family Octoberfest party at the orchard, in a few weeks will serve them with a variety of delicious farmer sausages. Apple pies for dessert To bad uou can't join us..........love you KAF peoples.
  • star rating 12/30/2011
  • hank264 from KAF Community
  • Killer recipe. Made pastrami and Swiss sandwiches. Next time I will shape oblong and make 6 so I can have a bigger sandwich! Topped with everything bagel.
  • star rating 10/27/2011
  • nateanddi from KAF Community
  • Hubby and boy-child munched all of these down within 2 days. I used dark rye flour instead of pumpernickel and didn't have the caramel color, but they turned out awesome! Next time I will spritz the tops of the rolls for the seeds to stick better, even though the dough was tacky enough to dip. Hubs says I can make these again anytime. Thanks, KAF!
  • star rating 03/04/2011
  • etrogon from KAF Community
  • I made these rolls last week and I'm getting ready to make them again. I used my stand mixer rather than a bread machine. I also did not have the add-ins (rye flavor, caramel color etc.) but just the basic recipe ingredients. It is a very easy recipe and makes a wonderfully soft, hearty and savory roll. The dried onions give the rolls a real kick! An instant favorite with us.
1 2  All  
bakershotline

Related recipes