The rolls with white rye flour are crunchy and tasty, thanks to the use of rye flour and the addition of sesame seeds. Great for accompanying cheeses and grilled vegetables, but also cured meats and fish carpaccio. White rye flour is low in gluten, rich in fiber, and with wheat flour is ideal for enriching the flavor and taste of bread and leavened products in general.
Discover also other recipes with rye flour:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rye flour (white)
- 1 3/4 tsp instant dry yeast
- 2 tsp salt
- as needed sesame seeds
- 1 1/4 cups water
Tools
- 1 Mixer
- 1 Baking tray
Steps
In the mixer bowl, add the flours and yeast.
Start the machine and gradually add the water until completely absorbed.
The final dough should be smooth and elastic.
Finally, add the salt and continue kneading for another 2 minutes.
Let rise until doubled at 80°F (27°C).
Turn the dough onto a floured work surface.
Fold the dough twice every 30 minutes.
Divide the dough into three parts and form rolls about 20 inches long.
Cut into triangles and transfer to a baking tray 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 (200°C) for about 15 minutes.
Remove from the oven and let cool on a wire rack.
Tips
They can be stored in a closed bag for up to 5 days. Just heat them in a warm oven at about 300°F (150°C) for 5 minutes.
They can be frozen before the final rise or after baking, once cooled.
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