Salty rye rolls (Sigteboller) from The Rye Baker: Classic Breads from Europe and America (page 141) by Stanley Ginsberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on February 17, 2026

    These are easy to make and really nice. We loved the soft texture and my son who sometimes doesn't love rye liked these a lot.

  • jenburkholder on December 12, 2022

    Excellent, maybe the best thing from this book so far. Soft texture, rose well, sweet and molasses-forward without reaching dessert territory. Didn’t feel like the oats added much and probably wouldn’t bother (or just mix in?). Definite make-again.

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