I got the idea to make some tuna and smoked trout mousse, pickled onions, and cocktail rye rolls so that is what I made.
I made my rye mini loaf recipe but instead of 8 mini loafs I got 30 cocktail sized rye bread AND 8 small rolls.
Anyways –
This recipe makes around 16 servings
Ingredients
2 cup + 2 Tablespoons bread flour
1 cup + 2 Tablespoons dark rye flour
2 Tablespoons dark brown sugar – separated
1 Tablespoon course sea salt
1 pack (2 1/4 teaspoons) dry active yeast
2 Tablespoons caraway seeds + extra for sprinkling the tops
1 1/2 cup 110 degree water
1/4 cup canola oil
semolina to coat bottom of rolls
1 egg white – to brush rolls with
sea salt flakes – light pinch to finish rolls
Directions
Line baking sheets with parchment paper.
Add the yeast and one tablespoon of brown sugar to the water. Mix and cover with plastic wrap.
In your stand mixer bowl with a dough hook add the flours, sugar, salt, caraway seeds, oil, and water as soon as it looks foamy on the top.
Mix slow to get all the ingredients together and once mixed turn up to medium speed and let mix for ten minutes.
Either leave dough in bowl or remove dough and add to a bowl.
Cover the dough with plastic wrap and leave it on the counter for four hours for the flavors to develop.
Preheat oven to 425 F
I used about 1/2 the dough for cocktail sized breads.
I rolled the dough around soft pretzel size and broke off pieces about the size of the first joint of my thumb.
The balls get rolled and before you place them on the parchment paper you dip the bottoms in semolina.
Leave the rolls sit on the counter about hour so they can puff up a bit.
Brush the tops twice with egg whites.
Make two decorate slices in the tops if desired.
Sprinkle the tops with caraway seeds and sea salt flakes
In my oven the cocktail sized breads took 10 minutes
The softball sized rolls took 15 minutes.
ENJOY!!!!
