How to Make No-Knead Rye Rolls

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients while being a healthier option.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup provides a unique flavor and is a natural sweetener.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthier fat alternative with a high smoke point.

Combine 10 ounces of bread flour, 6 ounces of rye flour, and 2 teaspoons of caraway seeds in a bowl and stir.

Add 1.5 cups of warm spring water and 1.5 teaspoons of dry active yeast to the flour mixture. Stir and let sit for a minute.

Add 2 teaspoons of sugar to the yeast mixture and let sit to soften the yeast.

After a minute, add 2 teaspoons of kosher salt and mix for about 2 minutes until a wet and sticky dough forms.

Cover the bowl and let it sit overnight at room temperature.

In the morning, scrape down the risen dough and refrigerate it for about 2 hours.

Flour a surface and empty the dough onto it, shaping it into an 8-inch square.

Cut the dough into 16 pieces and shape each piece into a figure eight roll, using flour to prevent sticking.

Place the shaped rolls on a parchment-lined sheet pan and cover to let them rise.

After rising, prepare a topping with 1/2 teaspoon of salt, 1 teaspoon of caraway seeds, and 1 teaspoon of rye flour.

Brush the rolls with water and sprinkle the topping on each roll.

Transfer the rolls to a preheated 400°F oven on a baking stone and bake for about 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens