My Rye Rolls

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My Rye Rolls

The perfect my rye rolls recipe with a picture and simple step-by-step instructions.

My rye rolls


  • 30 ml Lukewarm water
  • 10 g Fresh yeast
  • 75 g Rye flour 1150

Main dough

  • 150 g Pre-Dough
  • 300 g Rye flour 1150
  • 15 g *Mein Sauerteigpulver
  • 8 g Salt
  • 150 ml Lukewarm water


  1. Take a bowl and add the lukewarm water first. Crumble fresh yeast and dissolve in it. Then add the rye flour and mix well. Cover the whole thing and let it rest / mature overnight at room temperature.

Main dough

  1. Proceed as follows the next day, take another bowl / food processor and add the homemade pre-dough. Then you add rye flour, * my sourdough powder, salt and the lukewarm water. Now knead everything or leave it.
  2. Flour a work surface, place the kneaded dough on it and knead again with clean hands, then shape, round and put in a bowl. Now cover the whole thing in a warm place and let RISE for about 45 minutes.
  3. After GOING, place it back on the floured work surface and flatten the dough. Divide into 8 pieces using a pastry card. Grind the bread rolls and shape them into a small point. Then place on a corrugated baking sheet, cover in a warm place and let RISE for about 25 minutes.
  4. Preheat the oven to 190 degrees top / bottom heat. After the second GO, cut into the rolls, brush with water and put in the preheated oven. Bake for about 30 minutes.
my rye rolls

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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