Rye Bread Rolls (Czech Dalamanky)

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.

Course bread

Cuisine Czech

Keyword Caraway seeds

Prep Time 20

Cook Time 20

Rising 2

Total Time 2 40

Servings rolls

Calories 306kcal

Author Petra Kupská

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.

Nutrition