Best 3 Accordion Rye Rolls Recipes

Indulge in the delightful world of accordion rye rolls, a symphony of textures and flavors that will tantalize your taste buds. These unique rolls are a delightful combination of tangy rye flour and a chewy, airy crumb, creating a delightful contrast that makes them a perfect accompaniment to any meal. Discover three delectable variations of this classic bread: the traditional Accordion Rye Rolls, the hearty and flavorful Caraway Accordion Rye Rolls, and the savory and aromatic Onion Accordion Rye Rolls. Each recipe offers a unique twist on this beloved bread, ensuring that there's something for every palate to enjoy. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you through the process of creating these accordion rye rolls with ease, allowing you to impress your friends and family with your baking prowess. Get ready to embark on a delicious adventure as you explore the world of accordion rye rolls.

Check out the recipes below so you can choose the best recipe for yourself!

HERBED ACCORDION DINNER ROLLS

Herbed Accordion Dinner Rolls image

To dress up everyday dinner rolls, brush herbed butter over the dough, then form accordion rolls. The aroma from the oven is incredible! —Taste of Home Test Kitchen

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 11

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon plus 1/3 cup sugar, divided
1-1/4 cups warm 2% milk (110° to 115°)
1/2 cup butter, melted
2 large eggs, room temperature
1-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
3 tablespoons butter, softened
1 teaspoon Italian seasoning
1 large egg white, beaten

Steps:

In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add milk, melted butter, eggs, salt, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; place on a lightly floured surface. Divide into 4 portions. Roll each portion into a 14x6-in. rectangle. Combine softened butter and Italian seasoning; spread over dough., Score each rectangle widthwise at 2-in. intervals. Using marks as a guide, fold dough accordion-style back and forth along score lines. Cut folded dough into six 1-in. pieces. Place pieces cut side down in greased muffin cups. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Uncover pans and let dough stand another 10 minutes before baking. Brush with egg white. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.

Nutrition Facts : Calories 186 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

RYE ROLLS

Rye Rolls image

I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.-Awynne Thurstenson, Siloam Springs, Arkansas

Provided by Taste of Home

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 13

Ingredients

1 tablespoon active dry yeast
2 cups warm water (110° to 115°)
4 eggs
1/2 cup nonfat dry milk powder
1/4 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons dark molasses
2 teaspoons salt
1/2 teaspoon baking soda
3 to 4 cups all-purpose flour
3 cups rye flour
1 tablespoon cold water
Caraway seeds and/or kosher salt

Steps:

In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. , In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 123 calories, Fat 3g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 211mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

CHEDDAR AND ONION RYE ROLLS

Cheddar and Onion Rye Rolls image

From the Culinary Institute of America! Here's what they say,"Serve these rolls slightly warmed to bring out the great taste of cheese and onions. Make a double batch of rolls so that you can tuck some away in the freezer. Then you can just grab one or two on your way out the door to enjoy on your drive or at your desk." I hope you enjoy! :) Plan for about 1 hour and 45 minutes rising time.

Provided by Sharon123

Categories Breads

Time 48m

Yield 20 rolls

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons active dry yeast
2 cups water, warmed to 110 F
4 cups bread flour
1 cup medium rye flour, plus more for dusting
1 tablespoon sugar
1 tablespoon molasses
1 tablespoon canola oil
1 1/2 teaspoons salt
2 cups cheddar cheese, large dice
1/2 cup yellow onion, large dice

Steps:

Place the yeast and water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes.
Add the bread and rye flours, sugar, molasses, oil, and salt. Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look a little rough), about 4 minutes. Increase the speed to medium-high and mix until the dough is smooth, 2 more minutes. Add the cheese and onion and continue to mix on medium speed until the cheese and onions are evenly distributed throughout the dough, about 1 minute.
Turn the dough onto a lightly floured surface. Knead by hand until the cheese and onions are completely worked into the dough. (The dough will feel rather tight.) Gather it into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 hour.
Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface, and cut it into 20 equal pieces. Cover the pieces and let them rest until nice and relaxed, about 15 minutes.
Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper or grease lightly.
Round each piece of dough into a smooth ball and place in even rows on the prepared baking sheets. Cover and let rise until the dough springs back when lightly touched but does not collapse, 30 minutes.
Make a small slit down the center of each roll with a very sharp paring knife or a razor blade. Dust the tops of the rolls lightly with rye flour, if desired.
Bake until the rolls have a golden brown crust and sound hollow when thumped on the bottom, 15-18 minutes. Cool completely on racks before serving. Enjoy!

Tips:

Use good quality rye flour for the best flavor and texture.
Make sure the yeast is active before using it. If it doesn't foam when you add it to the warm water, it's not active and you should discard it and start over.
Knead the dough until it is smooth and elastic, about 5-7 minutes.
Let the dough rise in a warm place until it has doubled in size, about 1 hour.
Shape the dough into accordion rolls. To do this, divide the dough into 12 equal pieces. Roll each piece into a long rope, about 12 inches long. Pinch the ends of the rope together to form a circle. Fold the circle in half, then pinch the ends together again. Repeat this step until you have a spiral shape.
Place the rolls on a greased baking sheet and let them rise for 30 minutes.
Bake the rolls in a preheated oven at 375 degrees Fahrenheit for 20-25 minutes, or until they are golden brown.
Serve the rolls warm or at room temperature.

Conclusion:

Accordion rye rolls are a delicious and easy-to-make bread that is perfect for any occasion. They are soft and chewy on the inside, with a slightly crispy crust. The accordion shape gives them a unique and attractive appearance. These rolls can be served with butter, jam, or your favorite soup or stew. They are also great for sandwiches.