Dark Rye and Fennel Crusty Dinner Rolls

These incredibly tasty rolls will be well received at a meal with friends, for sandwiches, with soup and cheese. I make them often they are so delicious.

Preparation

Start by making the dough. Either by hand or using the dough hook of a machine mix together the dough ingredients and adding between 280 ad 300ml water, sufficient to form a dough. Continue kneading until the dough is smooth and elastic – this will take around 10 minutes in a machine and 15-20 minutes by hand.

Grease a roomy mixing bowl and pop the dough into it then cover with clingfilm and allow to double in size. This will take around an hour in a warm place.

Whilst the dough is rising mix the crust ingredients. Simply place all the ingredients into a small bowl then add sufficient water to form a thick paste.  Set aside.

When the bread has risen take from the bowl and divide into 12 equal pieces – each one should be around 70g each.

Shape the rolls and place on one or two baking sheets. Take the paste and using the hands gently cover each roll with a layer.  Once each bun is covered well then sift over a layer of white bread flour.  Leave to prove uncovered in a warm place for one and a half hours.  During the prove the tops will start to crack as they rise and look quite interesting.

Preheat the oven to 220 degrees and after the long prove pop into the oven and bake for 20 minutes until browned and crispy on the top.


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