Rye Dinner Rolls with Crisp Tops

Name: Rye Dinner Rolls with Crisp Tops
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons active dry yeast; 1 large egg white; 1 Tbsp olive oil; 2 Tbsps light or dark rye flour; 0 teaspoons salt; 1 teaspoons sugar; 59 milliliters unbleached all-purpose flour; 1 scant cup warm water (105-115°F), divided

Rye Dinner Rolls with Crisp Tops requires about 4 hours from start to finish. This dairy free and vegetarian recipe serves 16. One serving contains 23 calories, 1g of protein, and 1g of fat. Head to the store and pick up unbleached flour, egg white, sugar, and a few other things to make it today.

Instructions

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.)

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Bowl

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

Ingredients you will need

Dough

Water

Yeast

Salt

Equipment you will use

Wooden Spoon

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.

Ingredients you will need

Dough

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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

Bowl

Punch down dough (do not knead).

Ingredients you will need

Dough

Punch

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).

Ingredients you will need

Roll

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Bowl

Let rise in a warm place until doubled, about 1 hour.

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.

Ingredients you will need

Egg Whites

Dough

Roll

Egg

Rye

Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.

Ingredients you will need

Roll

Equipment you will use

Oven

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.

Ingredients you will need

Dough

Water

Salt

Cooking Oil

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.

Ingredients you will need

Roll

Beat egg white with a pinch of salt and lightly brush some of it onto rounds.

Ingredients you will need

Egg Whites

Salt

Let stand, uncovered, to dry slightly while rolls rise.

Ingredients you will need

Roll

Preheat oven to 425°F with rack in middle.

Equipment you will use

Oven

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.

Ingredients you will need

Egg Whites

Dough

Roll

Egg

Rye

Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.

Ingredients you will need

Roll

Equipment you will use

Oven

•Dough can be formed into balls and allowed to rise slowly, covered well with plastic wrap and chilled, 8 to 16 hours. Bring to room temperature while making rye-crisp tops.•

Ingredients you will need

Dough

Wrap

Rye

Equipment you will use

Plastic Wrap

Rolls are best the day they are baked but can be frozen (first cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.

Ingredients you will need

Roll

Wrap

Equipment you will use

Baking Sheet

Oven