Rye rolls (Roggenbrötchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 182) by Luisa Weiss

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • anya_sf on April 15, 2018

    A few times while I was making the dough, I was worried something was wrong, but followed the instructions and they worked perfectly. I proofed the dough during the day, then shaped and refrigerated the rolls overnight, and let them rise in the morning. They turned out rather flat, but the recipe states that this is expected due to the rye - and I think also because I topped them with seeds. I checked them after 20 minutes in the oven and they already looked burnt, but actually were perfectly done. They have a crisp crust and medium open crumb, with slightly sour, chewy texture. Perfect with butter, cheese, or even jam.

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