These rustic sourdough rye rolls are a great addition to your Sunday bread basket. I love this recipe because you can easily mix the dough after dinner and get the buns out of the oven in time for breakfast. In winter, I simply leave the dough to proof overnight at room temperature. In summer, I would let the dough sit for two to three hours at room temperature and then refrigerate overnight.
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Why you should definitely try these easy rye bread rolls with sourdough
The rye rolls are made without yeast and contain only sourdough. You can easily proof the bread roll dough overnight. The rolls are also vegan and healthy thanks to whole grain rye flour and sourdough. Shaping gives you a rustic and crispy crust just like the ones from the bakery.
How long can you leave bread roll dough to rise?
How long you can allow your bread roll dough to rise depends mainly on the temperature. At the peak of summer, your rolls may be ready for the oven after just three to four hours. In winter, you can let your bread roll dough proof overnight at room temperature. If you want to extend the proofing time even in the middle of summer, you can let the dough rise for two hours at room temperature and then put it in the fridge until you are ready to bake it. The bread roll dough can also rest in the fridge for up to 48 hours without becoming overripe or too sour.
What you need for rye bread rolls with sourdough
- Rye flour type 997. If you want to use more wholemeal flour than listed in the recipe, you will probably need to increase the amount of water. Wholemeal flours absorb more water than white flours.
- Whole grain rye flour: Self-milled whole grain flours have a richer taste and more nutrients compared to supermarket flours. However, they do not keep as long and should be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour. If you want to use more wholemeal flour than listed in the recipe, you will probably need to increase the amount of water. Wholemeal flours absorb more water than white flours.
- Wheat flour: type 550 or bread flour.
- Sourdough starter: It is not necessary to constantly feed the sourdough starter fresh, but the last refreshment should not be longer than a week ago. If you have a sourdough discard I will be happy to provide you with suitable recipes. My personal method is to feed my sourdough with an equal amount of water and flour. I use a mixture of wheat flour and wholemeal rye flour. If you choose a different water-to-flour ratio for your sourdough, remember to adjust the amount of water in the recipe accordingly. Here are some helpful tips to keep your sourdough starter vital and healthy at all times.
- Water: Cold in summer, lukewarm in winter.
- Salt for the flavour.
In three steps: Homemade sourdough rye bread rolls
- Mix the bread roll dough and let it rest.
- Portion the dough, shape into round rolls and let them rest.
- Preheat the oven and bake the rye rolls until crispy.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for fresh whole grain rye flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- You can cut your dough with a stainless steel dough card*.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. Place the bowl on the bottom of your oven when preheating. When you put your buns in the oven, pour hot water onto the stones. This creates steam, which ensures that your rolls rise nicely.
- In addition to the steam tray, I would also recommend a baking steel* to make your rolls nice and crispy.
You can find more product recommendations here.
More rye rolls with sourdough
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Fluffy Spelt and Rye Rolls – Bürli with Sourdough
Today I have a bread roll recipe for you that should definitely be part of your Sunday bread basket: Fluffy rye and spelt rolls with sourdough. Bürli is Swiss-German and means small farmer’s bread. The rolls are made from a spelt and rye dough with a high wholegrain…
Recipe: Fluffy Sourdough Rye Rolls
Ingredients
- 240 g rye flour type 997
- 60 g whole grain rye flour
- 230 g wheat flour bread flour (or type 550)
- 50 g sourdough starter
- 380 g water
- 1 tsp. salt
Instructions
- Mix all the ingredients to form a smooth dough, cover and leave to rest until the dough has doubled in volume. This can take anywhere from four to ten hours. After about two hours, you can put the dough in the fridge overnight.
- Transfer the dough to a floured work surface and divide into nine equal pieces.
- Carefully pull the dough apart with your hands and fold the outer ends towards the center to form a round, firm roll. The seam should still be visible.
- Let the rolls rest at room temperature with the seams facing down for at least an hour.
- Preheat the oven and a baking steel to 270 degrees.
- Place the rolls in the oven with the seams facing upwards, reduce the temperature to 230 degrees and bake for 10 minutes with steam and around seven minutes without steam until crispy.
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