Easy Nordic Rye Rolls in 3 hours

These Easy Nordic Rye Rolls in 3 hours feature candied citrus, dried cranberries and walnuts. If you’re looking for a roll with a little sweetness, they make a delicious breakfast bread option. The combination of fruit and nuts in this recipe also lends itself nicely to a chicken salad sandwich.

Wading into the world of rye flour

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If you’re looking to expand your bread-making repertoire, but have been hesitant to try your hand at rye, this recipe for Easy Nordic Rye Rolls is a good place to start. Rye flour is a completely different animal from its gluten-rich cousins, which is why it behaves so differently. In this recipe, the ratio of white bread flour to rye flour makes for a more forgiving and predictable dough in terms of the rise, but still delivers a respectable rye flavor. However, the rye flavor is still delicate enough so that it works with the sweeter elements of this recipe.

For this recipe, I prefer a good, quality dark rye flour like Bob’s Red Mill Organic Dark Rye Flour.

Make friends with that drawer at the bottom of your stove.

That drawer at the bottom of your stove? It may not just be a place to store baking pans. Many home ovens have a “plate warmer” or “bread proofing” option. Check your owners manual to see what features your model offers. You may be pleasantly surprised to find you have a proofing drawer for your bread making.

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Using the proofing drawer can dramatically reduce the amount of time it takes for your bread to rise, especially on a cool day. Most drawers will hold their temperature at about 75 degrees F. This is enough to expedite the proofing process, but still allow enough time for the flavors to develop. I have found that using a proofing drawer has cut my rise time by up to half on some recipes. So, experiment with yours and let the bread baking begin!

A quick note about prep time for these Easy Nordic Rye Rolls in 3 Hours.

The dough for these Easy Nordic Rye Rolls in 3 Hours mixes quickly, takes only a few minutes to roll out and bakes up in just a few short minutes. The vast majority of the time is spent proofing (2 hours). So, enjoy a cup of tea, get in a quick workout or read another chapter of that book you’ve been enjoying between proofing cycles.

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Easy Nordic Rye Rolls in 3 Hours

Recipe by Maria Ostrander Course: SidesCuisine: NordicDifficulty: Intermediate

Servings

12

servings

Prep time

30

minutes

Cooking time

15

minutes

Candied citrus, dried cranberries and walnuts in a slightly sweet, light rye roll.

Ingredients

• 1 cup, plus 2 Tbsp. lukewarm water

• 2 1/4 tsp. active dry yeast

• 1 Tbsp. canola or vegetable oil

• 2 Tbsp. maple syrup

• 3/4 cup Dark Rye flour

• 2 1/3 cup Bread flour

• 1 tsp. sea salt

• 1/2 cup dried cranberries

• 2 Tbsp. fine diced candied citrus peel – either orange or grapefruit

• 1/2 cup chopped walnuts (you can also substitute 1/4 cup of toasted sunflower seeds if you prefer).

Directions

• In a large mixing bowl, whisk together the water, oil, maple syrup and yeast until combined and the yeast has dissolved.
• In a separate bowl, whisk together the flours and salt. Add the flour mixture to the liquid mixture and knead for approximately 5 minutes until a firm dough forms.
• Add the candied citrus, dried cranberries and nuts (or seeds) to the dough and mix until incorporated – approximately 2 minutes. The dough may be a little wet.
• Lightly dust the counter with flour. Turn out the dough onto the counter and form into a ball.
• Lightly coat a bowl with nonstick spray and place the dough in the bowl. Cover loosely with plastic wrap and allow to rise for approximately one hour or until the dough has doubled in size.
• When the dough has doubled, punch it down and divide it into 12 equal portions. Roll each portion into a ball. If the dough is still a little sticky, dust with flour to help with the shaping of the rolls.
• Place each ball equally spaced apart on a baking tray that has been lined with either parchment paper or a nonstick baking mat.
• Loosely cover the rolls with plastic wrap. Allow the rolls to prove a second time for one hour, or until they have doubled in size.
• Preheat the oven to 475 degrees F.
• Place the rolls in the center of the oven and bake for approximately 10 – 15 minutes, or until golden brown.
• Place rolls on a wire rack to cool. Brush the tops lightly with melted butter and serve.

Notes

• A word about that drawer at the bottom of your stove. It may not just be a place to store baking pans. Many home ovens have a “plate warmer” or “bread proofing” option. Check your owners manual to see what features your model offers. You may be pleasantly surprised to find you have a proofing drawer for your bread making.
• Using the proofing drawer can dramatically reduce the amount of time it takes for your bread to rise, especially on a cool day. Most drawers will hold their temperature at about 75 degrees F. This is enough to expedite the proofing process, but still allow enough time for the flavors to develop. I have found that using a proofing drawer has cut my rise time by up to half on some recipes. So, experiment with yours and let the bread baking begin!