The rolls with white rye flour are crispy and tasty, thanks to the use of rye flour and the addition of sesame seeds. Great for accompanying cheeses and grilled vegetables, but also cold cuts and fish carpaccio. White rye flour is low in gluten, high in fiber, and with wheat flour, it is ideal for enriching flavor and taste in bread and leavened products in general.
Discover other recipes with rye flour:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 1 2/3 cups all-purpose flour
- 1 2/3 cups rye flour (white)
- 1 3/4 tsp instant dry yeast
- 2 tsp salt
- to taste sesame seeds
Tools
- 1 Mixer
- 1 Baking Sheet
Steps
In the mixer’s bowl, pour the flours and the yeast.
Start the machine and gradually add water until fully absorbed.
The final dough should be smooth and elastic.
Finally, add the salt and continue kneading for another 2 minutes.
Let rise until doubled in size at 80°F.
Turn the dough onto a floured work surface.
Give 2 sets of 3-fold turns every 30 minutes.
Divide the dough into three parts and form rolls approximately 20 inches long.
Cut into triangles and transfer to a baking sheet lined with parchment paper or lightly floured.
Sprinkle with sesame seeds and let rise until doubled.
Bake in a preheated static oven at 390°F for about 15 minutes.
Remove from oven and let cool on a wire rack.
Tips
They can be stored in a closed bag for up to 5 days. Just warm them in a lukewarm oven at about 300°F for 5 minutes.
They can be frozen before the final rise or after baking, when just cooled.
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