Rye Dinner Rolls
These delicious rye dinner rolls are perfect with soups, casseroles, meatballs or pasta. They taste best warm with a nice spread of butter. Actually, they’re just perfect full stop. There’s an Italian saying, ‘fare la scarpetta’ which roughly translates as ‘to do the little shoe’. This is the act of using a piece of bread to mop up the sauce on your plate that you cannot possibly leave behind. So don’t be shy - clear your plate with our tasty dinner rolls!
Strong White Flour 300g
Serves You Rye (Dark) 200g
Black Treacle 20g
Dried Yeast 6g
Baking by hand
Combine all ingredients and mix for few minutes.
Knead for 3 minutes, mould into a ball then leave to rest for 7 minutes.
Mix and knead using the mix function on a bread maker.
Repeat step 2 once more and leave to rise for 45 minutes and then divide into 100g pieces.
Shape round and leave for 10 minutes and then elongate by lightly rolling.
Rise for about 45 minutes or until at least doubled in size.
Bake in a pre-heated oven for 10 minutes at 220°C (fan 205°C, gas 8).
Remove from the oven and cool on a wire rack.