Hello lovelies,
there are few things that make a home as welcoming as the smell of fresh bread in the morning. My rye rolls with flaxseed need only 7 ingredients and no special technique: flour, salt, yeast, a teaspoon of honey, water and flaxseed. The rest is time, and the dough does most of that work on its own.
If you would rather bake sweet rolls, my apple muesli buns with oats are the breakfast version with apple and oats. These rolls go the other way: savory, with a floured crust that tears open rustically while baking.
Rye and flaxseed
Rye flour alone would make a very dense dough, which is why 150 gr (5.3 oz.) of rye against 350 gr (12.3 oz.) of white wheat flour is the right ratio: enough for the typical, slightly sour aroma, but still light enough for an open crumb. I knead the flaxseed in and keep a spoonful back for the crust. The same yeast dough logic sits behind my pumpkin baguette with yeast dough, except that there the pumpkin brings the moisture.
For a crisp crust I put a dish of hot water on the oven floor. The steam keeps the surface supple in the first minutes so the rolls can tear open instead of hardening straight away. Fresh from the oven they are already perfect, but they become truly great as the base for my garlic bread with garlic dip.
The dough takes an overnight proof beautifully, and honestly that is almost the only way I bake them now: mix in the evening, chill, shape and bake in the morning. If you want to play with yeast dough further, do try my vegan stick bread, which is the same dough idea for outdoors over a fire. I would love to hear how your rye rolls turned out.
