Rye Dinner Rolls with Crisp Tops Recipe

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Rye Dinner Rolls with Crisp Tops
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Ingredients
11
Count
Nutrition
93
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Make dough: Stir together yeast, 1/4 cup warm water, and sugar in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
  2. Stir flours, salt, and remaining scant 3/4 cup water into yeast mixture with a wooden spoon until a soft dough forms.
  3. Turn out dough onto a well-floured surface and knead with lightly floured hands until dough is elastic and smooth but still supple and slightly sticky, 6 to 8 minutes. Form dough into a ball.
  4. Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft- free place at warm room temperature until doubled, 1 to 2 hours.
  5. Make rolls: Punch down dough (do not knead). Remove from bowl and fold into thirds like a letter. Divide into 16 pieces and roll each piece into a ball, transferring to a parchment-paper-lined baking sheet and loosely covering with plastic wrap (or towel). Let rise in a warm place until doubled, about 1 hour.
  6. Lightly brush each ball of dough with some of egg white. Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll. Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.
  7. Make rye-crisp tops while rolls rise: Stir together flours and salt, then stir in water and oil until a dough forms. Turn out dough onto a lightly floured surface and knead 4 or 5 times. Divide into 16 very small pieces. Roll out each piece on lightly floured surface to a thin round (about 2 inches; shape need not be perfectly round) and arrange in 1 layer on a sheet of parchment.
  8. Beat egg white with a pinch of salt and lightly brush some of it onto rounds. Let stand, uncovered, to dry slightly while rolls rise.
  9. Assemble and bake rolls: Preheat oven to 425°F with rack in middle.
  10. Lightly brush each ball of dough with some of egg white. Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll. Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.
  11. Cooks' notes: •Dough can be formed into balls and allowed to rise slowly, covered well with plastic wrap and chilled, 8 to 16 hours. Bring to room temperature while making rye-crisp tops. •Rolls are best the day they are baked but can be frozen (first cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 93.21 Kcal (390 kJ)
Calories from fat 10.51 Kcal
% Daily Value*
Total Fat 1.17g 2%
Sodium 204.62mg 9%
Potassium 53.39mg 1%
Total Carbs 17.62g 6%
Sugars 0.21g 1%
Dietary Fiber 1.54g 6%
Protein 2.89g 6%
Iron 1.2mg 6%
Calcium 4.6mg 0%
Amount Per 100 g
Calories 344.48 Kcal (1442 kJ)
Calories from fat 38.86 Kcal
% Daily Value*
Total Fat 4.32g 2%
Sodium 756.27mg 9%
Potassium 197.34mg 1%
Total Carbs 65.13g 6%
Sugars 0.77g 1%
Dietary Fiber 5.71g 6%
Protein 10.67g 6%
Iron 4.3mg 6%
Calcium 17.2mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

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