Rye morning rolls


Rye morning rolls
Rye morning rolls
Healthy, light, tasty morning rolls with rye and oats

Prep Time: 24 hours

Cook Time: 25 minutes


  • 2 table spoons sour dough
  • 2-3 tea spoons salt
  • a bit of yeast
  • 8 deciliter (3-4 cups) water
  • 2 hand fulls of oat grains
  • 200 gram (7 oz) rye flour
  • 600 gram (21 oz) white flour



  1. Dissolve sour dough and yeast in the water in a bowl
  2. Add the salt
  3. Add the flours
  4. Whisk the dough on a Kitchen Aid machine or similar for about 15 min. It is important that it is not kneaded but whisked as the the dough then will get the right elastic texture. The dough should be very wet and sticky.
  5. Let the dough rest in a cool place with a lid on for 12 hours
  6. Turn on the oven at 250 dgr Celcious / 475 F / Gas mark 9
  7. Pour out the dough on the floured kitchen table
  8. Cut out ca. 18 buns of the dough with a knife and put them on a baking sheet. Do not knead the dough!
  9. Let the buns rest for about 15 min
  10. Bake them in the middle of the oven for about 15 min until they have the right color.
  11. Let them cool of for about 15 min (if you can) before you eat them 🙂

Christian Güttler on Google+

Published by


I love rye and rye bread in particular. I cook and bake all sorts of things containing rye and also made a blog with recipes of the things I make. You can see it on www.ryebread-recipe.com You can also see some videos I have made of how to do different rye breads at My YouTube channel

Leave a Reply

Your email address will not be published. Required fields are marked *