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Deli Rye Rolls
These soft, savory rolls are equally delicious in the dinner bread basket, or for sandwiches.
Ingredients
Dough
- 3 tablespoons minced dried onions
- 1 1/2 cups lukewarm water
- 2 tablespoons vegetable oil
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 cups pumpernickel flour
- 1 tablespoon King Arthur Whole-Grain Bread Improver OR vital wheat gluten
- 2 teaspoons Deli Rye Flavor, optional but delicious
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
Topping
- 2 tablespoons Everything Bread and Bagel Topping, or poppy seeds
Instructions
- Soften the dried onions in the water for 30 minutes or so.
- Add the remaining dough ingredients, and mix and knead by hand, mixer, or bread machine, until you've made a slightly sticky, shiny dough.
- 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.
- Transfer the dough to a lightly greased or floured work surface and divide it into 12 pieces.
- Roll each piece into a ball, and dip the tops into seeds. If the dough is dry, spritz with water and sprinkle with seeds.
- 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.
- 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.
- Remove the rolls from the oven, and cool on a rack. Store cooled rolls wrapped in plastic, at room temperature.
- Yield: 12 rolls.
Tips from our bakers
- For deeper color, add 1 tablespoon cocoa powder to the dough along with the flours.
