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Sourdough Rye Rolls Recipe | The Perfect Rye Slider Buns

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5 from 2 reviews

This sourdough rye rolls recipe makes perfect fresh rye bread rolls. You can use them as rye slider buns or as rye dinner rolls.

Ingredients

  • 350 grams gold potatoes, peeled and cubed
  • 4 tablespoons butter, room temp
  • 2 egg, room temp
  • 20 grams raw honey
  • 250 grams warm milk
  • 100 grams sourdough starter, active bubbly
  • 12 grams sea salt
  • 300 grams bread flour
  • 300 grams rye flour
  • 1 egg, for the egg wash
  • 1 tablespoon water, for egg wash

Instructions

  1. Boil the potatoes until completely soft and easily mashed with a fork. Drain and allow to cool to room temperature.
  2. In a large bowl, cream together the butter, potato, and honey. Then add in the eggs milk and sourdough starter and whisk until combined
  3. In a separate bowl sift together the rye flour, bread flour, and salt.
  4. Slowly fold the wet ingredients into the dry ingredients and knead until a smooth dough ball forms. The dough will be very sticky.
  5. Cover the bowl with a plate or reusable beeswax wrap and rest the dough for 30  minutes.
  6. Wet your hands and stretch and fold the dough in the bowl. Stretch the top of the dough over the bottom, side over side, and bottom over the top. The dough should still be quite sticky, but it should smooth out a little. Place the dough back in the bowl with the seam side down, cover, and let the dough rise for 2 hours.
  7. Next, generously sprinkle some flour on the surface of your counter and over the dough. Remove the dough from the bowl and place it on the floured surface.
  8. Stretch the dough into a rectangle that’s a little bigger than a sheet of paper. Sprinkle some more flour if needed and be gentle with the dough!! You don’t want to flatten it. Just lightly pull the sides until it’s a rectangle about the size of a sheet of paper.
  9. Using a knife or a pizza cutter, cut the dough into even squares. The pieces should weigh about 98 grams each.
  10. Line a 9×11 baking pan with parchment paper and sprinkle flour on top of the parchment paper.
  11. Grab a single square, and using your hands fold in the corners and shape it into a ball. Place it on the parchment paper. You should be able to evenly space 3 balls across and 5 down for 15 rolls total.
  12. Cover the pan with a cookie sheet or cutting board so the dough doesn’t dry out and let them rise for about 3 hours at room temperature until they double in size.
  13. Preheat your oven to 400 degrees F.
  14. Brush the tops of the rolls with egg wash.
  15. Bake for 15 minutes. Rotate the pan and bake for another 15 minutes until they are golden brown.
  16. Remove from the oven and allow to cool for 10 minutes before pulling them apart.

Notes

Caraway seeds are optional. You can add 5 to 10 grams of crushed caraway seeds in step 3, depending on your taste.

Find it online: https://cultured.guru/blog/sourdough-rye-rolls-recipe-the-perfect-rye-slider-buns