Rye Rolls

I am in such a bread baking phase ever since I bought this new bread recipe book. Nobody can resist warm homemade bread, right? 

My dad is on a new blood-type-diet or something like that, and has a list of what is good and bad for his specific blood type. Apparently rye flour is what type A should be eating (oat flour, rice flour and corn flour as well). So this morning I got a request to make bread for him. I found in my new book a recipe for rye rolls, and got really excited because I have never made rolls before! I mean, you could make rolls out of any bread, but I just never have. 

The rolls were a huge success. They are so good and so healthy, that you don't feel bad about spreading a huge chunk of butter on them (hey, I'm not on a diet!). 

Rye Rolls

Adapted From Bread Only By Smadar Zorea-Barmak

Printable Recipe

2 1/2 cups rye flour

4 - 4 1/2 cups white flour

1 tablespoon salt

1 1/2 tablespoons yeast

1/2 cup buttermilk

2 tablespoons honey

2 cups water

Sift the rye flour and 4 cups white flour into a large bowl, and add the salt and yeast. Stir lightly with a wooden spoon to combine. 

Create a hole in the center of the flour mixture, and add the buttermilk, honey and water. Mix until a dough has formed. Flour a flat surface and knead the dough for about 10 minutes, until it is soft. 

Place the dough in a oiled bowl, cover and leave to rise for 60 - 90 minutes (until dough has doubled). 

Knead the dough and divide into 10 equal pieces. Shape each piece into a ball, and place on a baking sheet covered with parchment paper. Flatten each ball slightly with your hands. Cover with a plastic wrap and leave to rise for 45 minutes.

Preheat oven to 200C, and place a pan filled with water on the bottom of the oven (in order to create steam in the oven). 

Sprinkle some flour on the rolls and with a sharp knife or scissors cut a cross along the top. 

Bake for 25 - 30 minutes, until the rolls have browned. Let cool on a cooling rack.

Makes 10 rolls (or 20 small rolls).