Rye Bread Rolls

by | Nov 28, 2012 | Yeast Breads | 0 comments

For Thanksgiving, I made the same Double Light Rye Bread recipe into rolls. I used the same recipe but divided the dough into 32 equal pieces. Using a scale helps immensely with this step. If you bake a lot, I’d recommend investing in a digital scale. Not only is it more accurate, but saves time. Instead of measuring ingredients using cups, you can just weigh them. Less dishes to wash is an added bonus.

Follow the Double Light Rye Bread recipe to step four. Instead of shaping loaves, roll each piece on a clean counter and place in a round metal cake pan sprayed with oil. Cover and let them rise for 60 – 90 minutes or until they touch and are beginning to crest the top. Bake at 350 degrees Fahrenheit for 18 minutes or until the center reaches 190 degrees.

They turned out moist and delicious and were a big hit. If you have left-overs, wrap and freeze. Defrost and enjoy them later.


Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Updated on
Feb 15, 2019

Related Posts