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    Home » Recipes » Bread

    Rye Bread Rolls (Czech Dalamánky)

    Published: Mar 1, 2023 · Modified: Apr 18, 2025 by Petra Kupská | Cook Like Czechs · 16 Comments

    Jump to Recipe
    • 343shares

    If you like rye bread, you'll love these Czech Dalamánky 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.

    Baked rye rolls with sprinkle of salt and caraway seeds.

    ➜ 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

    First yeast dough (omládek):

    Ingredients for yeast starter, inclusive captions.
    • Warm water; 105-115°F
    • Honey; or granulated sugar. The best choice would be barley malt syrup; if you have it, definitely use that! Malt contains simple sugars that are great for encouraging yeast to ferment.
    • Active dry yeast
    • All-purpose flour

    Regular yeast dough:

    Ingredients for rye rolls, inclusive captions.

    When the first dough has risen, simply add these ingredients to it:

    • Warm water; 105-115°F
    • White plain yogurt; at room temperature. I used yogurt with about 4% fat. The sour milk product adds moisture to the pastry.
    • Salt
    • Caraway seeds; crushed. Learn how to grind spices by hand
    • Wheat bread flour; for dough + to flour the surface
    • Rye flour; finely ground

    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 will find the exact ingredient amounts in the recipe card below, 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.

    Making yeast starter in a stainless bowl, with spatula.
    Raised yeast starter in a stainless bowl.

    ⇢ 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.

    Kneaded yeast dough for rye rolls, in a white bowl, partly covered with a kitchen tea.
    Raised yeast dough in a bowl, for rye rolls.

    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.

    Raised yeast dough made with rye flour, on a floured surface.
    Pulling out raised yeast dough, using hands.

    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. 

    Forming rye rolls shapes, using hands.

    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.

    Rye rolls arranged on a baking sheet, before baking, with a cut in the middle.

    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.

    Brushing rye rolls placed on a baking sheet with water.
    Sprinkling the surface of rye rolls with a mixture of 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.

    Baked rye rolls on a baking sheet.

    ➜ 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.

    Sandwich made from a rye roll.

    ➜ 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.

    Czech Dalamanky rye rolls.

    ➜ 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
    • Plecovník sausage bread

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    Czech Dalamanky rye rolls.

    Rye Bread Rolls (Czech Dalamanky)

    Author: Petra Kupská | Cook Like Czechs
    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.
    4.88 from 8 votes
    Prevent your screen from going dark
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    Prep Time: 20 minutes mins
    Cook Time: 20 minutes mins
    Rising: 2 hours hrs
    Total Time: 2 hours hrs 40 minutes mins
    Servings: 8 rolls

    Tap or hover to scale

    Ingredients 

    First yeast dough:

    • ½ cup warm water 105-115°F / 44°C
    • 1 teaspoon bee honey (or granulated sugar)
    • 1 teaspoon active dry yeast
    • 1 cup all-purpose flour

    Regular yeast dough:

    • ¾ cup warm water 105-115°F / 44°C
    • ⅓ cup plain yogurt
    • 3 Tablespoons canola (or sunflower oil)
    • 2 teaspoons salt
    • 2 teaspoons crushed caraway seeds or roughly ground
    • 1 cup wheat bread flour
    • 1 ¾ cups rye flour

    Sprinkle:

    • 1 teaspoon coarse salt
    • 1 teaspoon caraway seeds
    • 2 Tablespoons water at room temperature

    Instructions 

    First yeast dough:

    • Dissolve 1 teaspoon bee honey in ½ cup warm water. Mix 1 cup all-purpose flour with 1 teaspoon 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.

    Regular yeast dough:

    • Add ¾ cup warm water, ⅓ cup plain yogurt, 1 cup wheat bread flour and 1 ¾ cups rye flour to the fermented base. Mix briefly. Then add 3 Tablespoons canola, 2 teaspoons salt, and 2 teaspoons crushed caraway seeds. Make a smooth, elastic dough.
    • 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.
    • 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.
    • 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 will have enough for 8 rye rolls.
    • 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. 
    • 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.
    • Brush the rolls with room temperature 2 Tablespoons water and sprinkle the cut surface with a mixture of coarse or common salt and caraway seeds.
    • Preheat the oven to 420 °F 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.

    Notes

    • The basic recipe makes 8 Dalamánky rye rolls.
    • 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.
    • 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.
    • 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.

    Nutritional estimate pro serving

    Calories: 306kcal | Carbohydrates: 50g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 1190mg | Potassium: 149mg | Fiber: 4g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 0.4mg | Calcium: 61mg | Iron: 2mg
    Servings: 8 rolls
    Calories pro serving: 306
    Course: bread
    Cuisine: Czech
    Keyword: Caraway seeds
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    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
    • 343shares

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    Comments

    1. Nicole says

      March 10, 2023 at 5:35 pm

      5 stars
      Thank you for this delicious recipe! It's just how I remember my friend's Moravian grandmother making them :). As children, we couldn't get enough of these and I'm so happy I can make them at home now!

      Reply
      • Anicka Cooklikeczechs.com says

        July 15, 2023 at 10:58 am

        I am glad you liked the recipe and it brought back pleasant memories - they sound really nice. Thank you for the comment!

        Reply
    2. Randy Rockwell says

      March 13, 2023 at 8:50 pm

      5 stars
      Petra …. I made the Czech Dalamánky today and they came out great! I really liked the texture and the nutty taste. These will definitely be my go to buns for sandwiches and burgers. Thank you so much for sharing this recipe with us!

      Reply
      • Anicka Cooklikeczechs.com says

        July 15, 2023 at 3:48 pm

        Hello Randy, I am happy the recipe was a success! Thank you for the nice comment.

        Reply
      • Geofrey says

        February 10, 2025 at 3:44 pm

        5 stars
        So good and tasty. I found the tip about rising the doe in the oven a game changer. looking forward to trying more of your recipts.

        Reply
        • Petra Kupská says

          February 28, 2025 at 5:08 pm

          I am glad that you found it usefull.👍 Looking forward to more feedback from you.

          Reply
    3. Vicki says

      March 14, 2023 at 9:12 pm

      5 stars
      The instructions are spot-on and result in a soft, delicious rye roll. Another outstanding recipe. I love this site!

      Reply
      • Anicka Cooklikeczechs.com says

        July 15, 2023 at 3:50 pm

        I am delighted to hear the recipe was a success! Thank you for the comment, Vicki.

        Reply
    4. Raymond says

      May 16, 2023 at 4:41 am

      Hi
      The list of ingredients for the first yeast dough reads ‘half’ a cup of warm water’. I guess this should read 1 cup or more.

      I tried the recipe yesterday and the half cup of water to the full cup of flour did not yield a ‘semi liquid’ mass. I added another half cup of water. Grateful if you could clarify if this is an error in the recipe or if I should be doing something else. I have little experience at bread making- only a beginner! 🙏🏼

      Reply
    5. Tracey says

      June 28, 2023 at 10:39 pm

      4 stars
      That worked (ish). Didn’t rise like I thought. But was quite delicious.
      I’d like information on what is meant, temperature wise, as a ‘warm’ place.
      I’d also like to know the timing if I wanted this as a loaf.

      Reply
      • Anicka Cooklikeczechs.com says

        September 08, 2023 at 2:58 pm

        Dear Tracey, thank you for your comment!
        A warm place means at least room temperature and slightly higher and draft-free. I recommend lightly dusting the dough with flour to keep it from drying out on the surface.
        Next, cover the bowl of dough with a clean tea towel, it will help to retain the heat. I honestly do not know how long it takes to rise if you would like to make a loaf - I have no experience and would hate to give bad advice. Good luck!

        Reply
    6. Neriman says

      September 24, 2023 at 2:01 am

      I found my regular yeast dough had too much water and the dough was very sticky. I was wondering if different bread flours need less liquid. I used good quality dark rye and wheat bread flour.

      Reply
    7. Tanya says

      March 24, 2024 at 8:01 am

      5 stars
      Lovely recipe - I make them regularly now and they're enjoyed by all the family. Thank you.

      Reply
      • Petra Kupská says

        April 02, 2024 at 8:33 am

        I thank you for your nice feedback, Tanya!

        Reply
    8. Evka says

      October 11, 2024 at 4:04 am

      5 stars
      Thank you so much for your site and the way you share the recipes in an easy to understand fashion. I can read Czech but I don't understand my cookbook. I am so grateful for you because your recipes bring me back to pleasant memories of my childhood. I didn't get to learn from my mother or grandmother so you have been a blessing for me to share my culinary heritage with my family!

      Quick question please...I am in Australia and our Tablespoon is 4tsp whereas USA Tbsp=3tsp. I always select metric in your recipe cards but the Tbsp stays the same... Are you using the 3tsp Tablespoon in your recipes? It would be great if the metric card translated the Tbsp to ml instead. My measuring cups and spoons all have ml on them too.
      Thanks again for everything!

      Reply
    9. Sadie says

      June 08, 2025 at 12:59 pm

      5 stars
      These rolls are excellent, and very easy to make. They're soft and moist with a bit of a chew. The caraway seed and coarse salt topping is delicious. Even though the dough is slightly sticky I was able to mix and knead it by hand. My rise times were longer than the ones given in the recipe. I divided the dough into 6 portions. They rose nicely in the oven and were done in 20 minutes. Thank you for a great recipe.

      Reply

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    Hi, I am Petra, a born-and-raised Czech and self-taught cook with 25+ years of experience. I am here to show you that you can cook Czech food—even if you live abroad or never learned it growing up. With clear steps and trusted guidance, Czech cooking becomes simple, joyful, and meaningful, right in your own kitchen.

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