Rye Bread Rolls (Czech Dalamanky)

If you like rye bread, you'll love these rye rolls too! With their rich, nutty flavor and caraway aroma, rye rolls make the perfect base for a bread sandwich that not only tastes great, but is also packed with health benefits.

➜ What are Dalamanky rye rolls

The recipe for these rye rolls comes from the Czech Republic, where they are called "Dalamánky." These are small, elongated loaves of yeast dough made from a combination of rye and wheat flour. The rolls have a slit on the surface and are sprinkled with coarse salt and caraway seeds, a typical Czech spice.

➜ Important note on yeast dough

Rye rolls are made using an old baking technique called "omládek" (Czech word). The method involves making the first yeast dough out of some of the measured ingredients. You then add the rest of the ingredients and make a proper dough, which you leave to rise again.

The benefit of preparing yeast dough this way is a tastier, more tender pastry that lasts longer. On the other hand, the extra time required for the first dough to rise could be considered a disadvantage.

➜ Ingredients you need

Sprinkle:

• A mixture of salt, preferably coarse salt, and caraway seeds; to be sprinkled on the top of the rolls before baking. A little water to moisten the pastry surface before sprinkling.

✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

Equipment: I made the dough in a stand mixer fitted with a dough hook. You also need a cookie sheet, baking paper, and pastry brush to coat the rolls with water. Use a plastic dough scraper to handle the dough so it doesn't stick to your hands.

➜ How to make rye bread rolls

Preparing perfect yeast dough

STEP 1: Let's start with the preparation of the first yeast dough (omládek).

Dissolve honey or sugar in warm water. Mix the flour with the active dry yeast. Pour the sweetened water into the bowl and gradually add the flour mixture. Whisk by hand to avoid lumps. The result should be a semi-liquid mass.

Cover the bowl with a kitchen towel and let rise in a warm place for 45 minutes. During this time, the first dough multiplies its volume and bubbles appear on the surface.

⇢ Learn how to make yeast dough rise in oven

STEP 2: Add lukewarm water, white yogurt, and wheat and rye flour to the fermented base. Mix briefly. Then add the oil, salt, and crushed caraway seeds. Make a smooth, elastic dough.

NOTE: I highly recommend using a stand mixer fitted with a dough hook to make the dough. Because the dough contains rye flour, it is quite sticky. If you are working by hand, knead the dough in a bowl, beating it with a wooden spoon.

STEP 3: Using a plastic scraper, transfer the kneaded dough to a clean bowl. Cover with a tea towel or plastic wrap and set aside in a warm place for 45 minutes to rise.

Shaping rye rolls

STEP 4: Sprinkle the work surface with flour. Turn out the dough on the floured surface and dust it with more flour. Pull up the edges of the dough and fold them like a letter.

STEP 5: Divide the dough into equal-sized pieces. I weighed out my dough; for one rye roll, make about 4 ounces (115 g) of dough. If you prepare the rolls according to the basic recipe, you'll have enough for about 8 rye rolls.

STEP 6: Again, pull up the edges of each piece of dough and fold toward the center. Turn the roll seam side down, and round into a smooth oblong shape with your hands. This way, form all rolls. 

STEP 7: Place the rolls on a baking sheet lined with parchment paper. Make a lengthwise cut in the middle of each shape (a sharp razor has worked well for me). 

Cover with a tea towel and allow to rise in a warm place for 30 minutes.

Sprinkling of the top

STEP 8: Brush the rolls with room temperature water and sprinkle the cut surface with a mixture of coarse or common salt and caraway seeds.

Baking

STEP 9: Preheat the oven to 425°F (220°C) and place the sheet of rolls on a medium rack. Bake for 20-25 minutes until the surface turns golden brown.After removing the rolls from the oven, let them cool for a few minutes, then transfer them to a cooling rack.

➜ Serving ideas

These rye rolls are pretty versatile and can be used in the same way as rye bread. However, the sprinkling of salt and caraway seeds makes them even more pronounced in taste.

Rye rolls are a great base for a tasty sandwich to take on a family outing or as a snack to take to work or school. Top them with some tasty bread spread, add a cold cut of ham, salami, or cheese, and garnish with fresh vegetables.

Dalamanky rolls are an excellent accompaniment for soups to create a light, satisfying dish.

➜ How long will rye rolls last?

Like other baked goods, these rye rolls taste best the same day they are made. But thanks to the technique of making the yeast dough and the addition of yogurt, they stay soft for a few next days.

At room temperature: Wrap the cooled rolls in a clean tea towel and store them in a breadbox. Use within four days. You can also store the rolls in a resealable plastic bag. However, be aware that they will get wet on the surface, and the salt sprinkles will dissolve.

In the freezer: Bread rolls freeze well. Place them in a resealable bag or airtight container in the freezer, where they will keep for about three months.

➜ Helpful hints

• Rye rolls take three hours to make, but most of that time is spent rising. Plan ahead to have the rolls ready when you need them.
• The yeast dough made with rye flour is sticky. Take this into account and handle the dough with a plastic scraper, remembering to dust your work surface with flour. Also, keep the flour on hand just in case when shaping the rolls.

More bread recipes:

• Onion bread rolls
• Czech Rohliky rolls
• Housky braided rolls