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Rye Dinner Rolls with Crisp Tops

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Rye Dinner Rolls with Crisp Tops

Rye Dinner Rolls with Crisp Tops

amanda

Equipment

  • - Stand Mixer with Paddle Attachment

  • - Silicone Baking Mat

  • - Kitchen Scale

  • - Rolling Pin

  • - Dough Mixer

  • - Digital Kitchen Thermometer

  • - Silicone Bread Dough Scraper

  • - Non-stick Parchment Paper Sheet

  • - Spray Oil for Baking

  • - Precision Instant-Read Thermometer

  • - Kitchen Timer

Ingredients

  • 1 1/4 teaspoons active dry yeast

  • 1 scant cup warm water (105-115°F), divided

  • 3/4 teaspoon sugar

  • 2 1/4 cups unbleached all-purpose flour plus more for kneading and dusting

  • 1/3 cup light or dark rye flour

  • 1 1/4 teaspoons salt

  • 1/4 cup unbleached all-purpose flour

  • 2 tablespoons light or dark rye flour

  • 1/8 teaspoon salt

  • 2 tablespoons water

  • 1 tablespoon olive oil

  • 1 large egg white

Instructions

1

Instruction 1

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

Instruction 2

Stir flours, salt, and remaining scant 3/4 cup water into yeast mixture with a wooden spoon until a soft dough forms.
3

Instruction 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

Instruction 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

Instruction 5

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

Instruction 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

Instruction 7

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

Instruction 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

Instruction 9

Preheat oven to 425°F with rack in middle.
10

Instruction 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.
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