These homemade rye rolls are a wonderful choice for breakfast or for a healthy sandwich. They are easy to prepare, made with rye flour and yogurt—no yeast or long rising time required. The result is aromatic rolls with a slightly crispy crust and a dense, soft interior.
Ingredients
Yield: 6 rolls
Preparation: 10 minutes
Baking: 25–30 minutes
300 g rye flour
200 g yogurt
1 egg
1 tsp baking powder
½ tsp baking soda
2 tbsp olive oil or vegetable oil
½ tsp salt
1 tbsp flax seeds or sunflower seeds (optional)
Instructions
1. Prepare the dough
Mix the yogurt with the baking soda and let it sit for about a minute. Add the egg, oil, and salt. Stir well.
2. Add the flour
Combine the rye flour with the baking powder and gradually add it to the liquid ingredients. Knead into a soft, slightly sticky dough. Be careful not to add too much flour, or the rolls may turn out dry.
3. Shape the rolls
Divide the dough into 6 equal portions using slightly dampened hands. Shape them into rolls and arrange them on a baking tray lined with parchment paper. Optionally, sprinkle with seeds. 4. Bake
Preheat the oven to 180°C (fan-assisted) or 190°C (conventional). Bake for about 25–30 minutes, until done and the crust is golden brown. Let the loaves cool slightly before slicing.
Useful tips for perfect rye loaves
For a softer crumb: avoid using too much flour when kneading.
For extra fiber: add flax seeds or pumpkin seeds.
For a richer flavor: add 1 tsp of caraway seeds or a little dried oregano.
For storage: keep the loaves in an airtight container for up to 2–3 days, or freeze them.
Rye flour contains fiber and gives baked goods a distinctive, slightly earthy flavor. It is a great alternative to white flour, though dough made with it tends to be denser and less elastic.
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