Rye Dinner Rolls

These Rye Dinner Rolls from our BSM Test Kitchen are essential to your holiday bread basket. If you love a good pumpernickel bread, you will want to add this recipe to your rye list. 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Rye Dinner Rolls 

Yield: 18 dinner rolls 50g

Ingredients:

330g BSM Stardust 00 flour

100g BSM Ryman Rye whole grain flour

40g BSM Sonora Whole Wheat flour

30g BSM cornmeal (any variety)

6g instant yeast

25g cocoa powder

16g dry milk powder

8g fine sea salt

57g unsalted butter (softened)

60g molasses

380g water (75°F)

5g caraway seeds (optional)

Method:

In the bowl of a stand-up mixer, combine the water, molasses, and instant yeast. In a separate bowl, whisk together the flours, cornmeal, cocoa powder, and dry milk powder. Add the flour mixture to the wet mixture, then add in the salt. Attach the dough hook attachment and mix on low until there are no longer any dry bits. Bump the speed to medium and allow the dough to knead for 4 min until it becomes elastic. Turn the mixer off, cover the bowl with a kitchen towel, and allow the dough to rest for 10 min. Place the bowl back on the mixer with the dough attachment. Spread open a portion of the dough, and tuck in the soft butter. Turn the mixer back on to low-medium speed and knead the dough once more for 5 min or until the butter has fully incorporated into the dough.  Cover the dough with a towel or plastic wrap and allow it to rise for 2 hrs. or until double in volume.

Punch the dough down and roll into a log. Divide the dough into 18 dough balls weighing 50g each. Using surface tension of a lightly floured work surface, roll each dough ball with the palm of your hand in a cupping motion going clockwise. Do this until each dough ball is smooth, round, and elastic.

Place the dough balls onto parchment-lined baking sheets. You will need two sheets for all 18. Brush very lightly with water and sprinkle caraway seeds on top (optional).

Preheat an oven to 400°F while the rolls proof for about 30-40 min or until they have doubled in size from shaping. Bake the rolls for 12-14 min or until they reach an internal temperature of at least 195°F.

Enjoy while warm with a generous amount of butter and a touch of flaky sea salt. Great for adding to a bread basket for those upcoming holiday meals.