Best 2 Whole Wheat Rye Rolls Recipes

Indulge in the delectable symphony of flavors and textures with our collection of whole wheat rye roll recipes. These wholesome and hearty rolls are a testament to the perfect balance between nutrition and taste. Crafted with the goodness of whole wheat and rye flour, these rolls offer a delightful nutty flavor and a satisfyingly dense yet tender crumb. Whether you prefer classic dinner rolls, savory sandwich buns, or sweet and tangy pretzel rolls, this compilation has something for every palate. Embark on a culinary journey as we delve into the secrets of creating these delectable treats, ensuring that each bite is a moment of pure bliss.

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

WHOLE WHEAT-RYE ROLLS

Whole Wheat-Rye Rolls image

These classic wheatrolls get a generous brushing of butterafter theybake, which allows a sprinklingof sea salt to adhere.

Provided by Martha Stewart

Yield Makes 1 dozen

Number Of Ingredients 11

Ingredients

6 tablespoons unsalted butter, melted, plus more for bowl and plastic wrap
1 envelope active dry yeast (1/4 ounce)
1 cup warm water (105 degrees to 110 degrees)
1 tablespoon sugar
1 large egg, lightly beaten
2 teaspoons salt
1 1/4 cups rye flour
1 1/2 cups whole wheat flour
3/4 cup all-purpose flour, plus more for work surface
2 tablespoons caraway seeds
Sea salt, for sprinkling

Steps:

Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.
Reduce mixer speed to low. Mix in salt, flours, and caraway seeds. Raise speed to medium-high, and beat until dough comes together, about 10 minutes. Turn out dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to buttered bowl. Cover dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
Using a butter knife, cut dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on prepared baking sheet. Cover dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 350 degrees. Using a sharp knife, cut an X in the top of each roll. Bake rolls until golden brown, about 35 minutes. Transfer rolls to a wire rack set over a baking sheet, and brush with remaining 3 tablespoons butter. Sprinkle tops with sea salt. Serve.

WHOLE WHEAT-RYE ROLLS

Whole Wheat-Rye Rolls image

Categories Bake Rye Butter

Yield makes 12

Number Of Ingredients 11

Ingredients

6 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
1 envelope (1/4 ounce) active dry yeast
1 cup warm water (105° to 110°F)
1 tablespoon sugar
1 large egg, lightly beaten
2 teaspoons salt
1 1/4 cups rye flour
1 1/2 cups whole-wheat flour
3/4 cup all-purpose flour, plus more for the work surface
2 tablespoons caraway seeds
Sea salt, for sprinkling

Steps:

Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put the yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.
Reduce mixer speed to low. Mix in the salt, flours, and caraway seeds. Raise speed to medium-high, and beat until the dough comes together, about 10 minutes. Turn out the dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to the buttered bowl. Cover the dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
Using a butter knife, cut the dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on the prepared baking sheet. Cover the dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
Preheat the oven to 350°F. Using a sharp knife, cut an X in the top of each roll. Bake the rolls until golden brown, about 35 minutes. Transfer the rolls to a wire rack set over a baking sheet, and brush with the remaining 3 tablespoons butter. Sprinkle the tops with sea salt.

Tips:

When measuring flour, use a kitchen scale for accuracy.
Be sure to activate the yeast in warm water before adding it to the dough.
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 rolls and place them in a greased baking pan.
Let the rolls rise again until they have almost doubled in size, about 30 minutes.
Bake the rolls in a preheated oven until they are golden brown, about 25 minutes.

Conclusion:

These whole wheat rye rolls are a delicious and healthy addition to any meal. They are perfect for sandwiches, hamburgers, or just as a snack. With their slightly tangy flavor and hearty texture, these rolls are sure to be a hit with everyone who tries them. So next time you're looking for a homemade bread recipe, give these whole wheat rye rolls a try. You won't be disappointed!