The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Black Rye Rolls

Shutzie27's picture

Black Rye Rolls

These are my attempt at black rye rolls, again from Beth Hensperger's The Bread Bible.* I thought I wouldn't have enough rye flour but then I did -- phew!

I consider these rolls a success, cracks and all, for several reasons: 

First, this was only my second time working with rye flour, and I almost didn't have enough. 

Secondly, I really had to follow my gut here because I didn't have one of the ingredients and knew I'd have to adjust the moisture to make up for it. Which I did. While I don't "blind bake" bread, exactly, I also don't like to deviate that much from a recipe. I think the fact that I could feel my way into a successful roll is a sign that I am learning and getting better. 

Thirdly, I don't have a food scale and so when making rolls use what I call The Scone Method; I divide the dough into scone triangles and then roll them into rolls. Despite this, I still ended up with a mishmash of rolls and mini-boules.