Rye buns

12 servings

50 minutes

Rye rolls are a fragrant and flavorful bread that embodies the traditions of European baking. Their history traces back to northern regions where rye was the main grain. These rolls have a crispy crust and soft, layered crumb with a slight sourness typical of rye flour. The addition of brown sugar gives them caramel notes, while butter makes the texture tender.

Energy value per serving

• Calories: 287.8
• Proteins: 4.7g
• Fats: 15.4g
• Carbohydrates: 32.8g

Ingredients

• Rye flour: 125 g
• Wheat flour: 250 g
• Sugar: 50 g
• Salt: 1.5 tsp
• Milk: 180 ml
• Dry yeast: 15 g
• Chicken egg: 1 pc
• Brown sugar: 70 g
• Butter: 200 g

Cooking steps

1. Sift the dry ingredients into a large bowl. Grate the cold butter (using a grater) and add it to the dry mixture. Rub the butter into the mixture with your fingers and place the dough in the refrigerator.

   Required ingredients:

   • Butter: 200 g

2. Add yeast to warm milk (38 degrees). Mix and leave in a warm place without drafts for 5-10 minutes. The yeast should swell and bubbles should appear on the surface of the milk. You may need a little more time. Add the egg and lightly beat the mixture with a fork. Add this mixture to the dry flour mixture. Cover with plastic wrap and refrigerate overnight.

   Required ingredients:

   • Dry yeast: 15 g
   • Milk: 180 ml
   • Chicken egg: 1 piece
   • Wheat flour: 250 g
   • Rye flour: 125 g

3. The next day, take the dough out of the refrigerator and place it on a floured surface. Dust the dough with flour and shape it into a square. Roll it out into a rectangle about 25x36 cm, with the long side parallel to the body.

   Required ingredients:

   • Wheat flour: 250 g
   • Rye flour: 125 g

4. Fold the rectangle in the shape of a letter (overlapping). Then turn the dough once so that the long side is parallel to the body and the seam is on top. This will be 1 turn.

5. Dust the surface and dough with flour and repeat the procedure 2 more times, making a total of 3 turns. During this time, the dough will become significantly softer and more pliable. The butter will start to melt, and the yeast will react.

   Required ingredients:

   • Wheat flour: 250 g
   • Rye flour: 125 g

6. Cut the dough lengthwise with a knife. Roll each piece into a rectangle about 30x20 cm (short side parallel to the body). Brush each sheet of dough with soft butter (3 tablespoons). Sprinkle with sugar. Roll each sheet into a tight roll. Cut each roll into 6 equal parts. Place them on a greased baking sheet, 6 spirals per sheet. Cover each baking sheet with plastic wrap (or a towel) and leave in a warm place, without drafts, for 2 hours.

   Required ingredients:

   • Butter: 200 g
   • Sugar: 50 g
   • Brown sugar: 70 g

7. After 2 hours, the spirals will swell. Bake at 220 degrees for 15-18 minutes, swapping the trays at the 7-8 minute mark.