in

My Rye Rolls

Spread the love

My Rye Rolls

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

My rye rolls

Pre-dough

  • 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

Pre-dough

  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.
Dinner
European
my rye rolls

Facebook Comments

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.

Leave a Reply

Your email address will not be published.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

Colorful Chicken À La Dewi Desi

Baked Apple Punch