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    Home » Recipes » Bread Recipes

    Rye Bread Rolls (Czech Dalamanky)

    Published: Mar 1, 2023 by Petra Kupská

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    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.

    Baked rye rolls with sprinkle of salt and caraway seeds.
    Table of Contents hide
    ➜ What are Dalamanky rye rolls
    ➜ Important note on yeast dough
    ➜ Ingredients you need
    ➜ How to make rye bread rolls
    ➜ Serving ideas
    ➜ How long will rye rolls last?
    ➜ Helpful hints
    Rye Bread Rolls (Czech Dalamanky)

    ➜ 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’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.

    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

    Tried this recipe?

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

    Follow me on Facebook and Pinterest. Subscribe to my newsletter. Send me any question about Czech cuisine to my e-mail. I love hearing your feedback!

    Czech Dalamanky rye rolls.

    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.
    5 from 3 votes
    Print Pin
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Rising: 2 hours
    Total Time: 2 hours 40 minutes
    Servings: 8 rolls
    Calories: 306kcal
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: bread
    Cuisine: Czech
    Keyword: Caraway seeds

    Ingredients

    First yeast dough:

    • ½ cup warm water (120 ml) 105-115°F / 44°C
    • 1 teaspoon bee honey or granulated sugar
    • 1 teaspoon active dry yeast
    • 1 cup all-purpose flour (130 g)

    Regular yeast dough:

    • ¾ cup warm water (180 ml) 105-115°F / 44°C
    • ⅓ cup plain yogurt (80 g)
    • 3 Tablespoons oil canola or sunflower oil
    • 2 teaspoons salt
    • 2 teaspoons caraway seeds crushed
    • 1 cup wheat bread flour (130 g)
    • 1 and ¾ cups rye bread finely ground

    Sprinkle:

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

    Instructions

    First yeast dough:

    • 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.

    Regular yeast dough:

    • 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.
    • 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'll have enough for about 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 water and sprinkle the cut surface with a mixture of coarse or common salt and caraway seeds.
    • 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.

    Notes

    • 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.
     

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart

    Nutritional Estimate pro portion

    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
    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.
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    Reader Interactions

    Comments

    1. Nicole

      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
    2. Randy Rockwell

      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
    3. Vicki

      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

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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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