These Rye Rolls are very easy to make as long as you have a stand mixer and the right ingredients. I think the rolls come out slightly better in my new oven when I make the dough into 16 small rolls.

Ingredients for 16 servings

2 cups + 2 Tablespoons Bread Flour

1 cup + 2 Tablespoons Dark Rye Flour

2 Tablespoons Dark Brown Sugar

1 ( heaping) Tablespoon Course Sea Salt

1 package Active Dry Yeast (2+1/4 teaspoon)

2 Tablespoons Caraway Seeds + MORE to top rolls

1+1/2 Cup (100-109 degree) water

1/2 Cup Canola Oil

semolina or corn meal (maybe 1/4 cup) just for rolls to sit on

1 beaten egg white to paint rolls for seeds to stick

caraway for tops of rolls

a few pinches Sea Salt Flakes to top rolls

Directions

In medium bowl add the 100-109 degree water and add the brown sugar and yeast. Stir it up and cover with plastic wrap. Let this sit out an hour. Use only if foamy. If not foamy your yeast is dead. Then you need new yeast. After that works out get out your stand mixer with a dough hook.

Add- flours, Course Sea Salt, Foamy Mixture, 2 T Caraway Seeds, & Canola Oil. Mix it with a fork till it’s not dry anymore and then work your mixer up to medium/high and let it mix for TEN MINUTES.

Gather your dough ball out and place it in a large bowl and cover with plastic wrap. Let this sit out at least 4 hours. After 4 hours-

Preheat your over to 425F and get tw large sheet pans and cover them with parchment paper.

Divide your dough into eights and cut each 8 in half so you have 16 pieces of dough. Roll each into a ball and space well on each pan.

Let sit out on hour and cover loosely with plastic wrap.

Each ball gets painted with egg white, sprinkled with caraway seeds and add a pinch of sea salt flakes. Slash each roll twice on the top.

Put one pan on bottom rack for about 15 minutes. Repeat.

Enjoy!!!!!!!