Bring warmth and heartiness to your table with these soft Rye Dinner Rolls. Combine rye and all-purpose flour to create a perfectly balanced, tender texture. Serve them alongside soups, stews, or roasts for a comforting, flavorful touch. Enjoy them fresh from the oven, slathered with butter or your favorite spread. Perfect to serve with my Cabbage Roll Casserole and Aubergine and Chicken Pasta.
Check out my other dinner roll recipes like my Snowflake Dinner Rolls and Honey Whole Wheat Dinner Rolls. Make a larger bun for sandwiches and burgers with my Soft Onion Rolls recipe.
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Ingredients
Find below the list of ingredients used to make my Rye Dinner Rolls.
- Dark Rye Flour
- All Purpose Flour
- Salt
- Cocoa Powder
- Liquid Honey (or melted creamed honey)
- Water
- Quick Rise Yeast
- Unsalted Butter
See recipe card for quantities.
Make the Rye Bread Dough
- Make the yeast mixture by mixing together ½ cup warm water, the yeast, and 1 tablespoon of honey. Set aside to let it proof.
- Combine in the bowl of a stand mixer, the rye flour, 2 cups of the white flour, the cocoa powder, and the salt. Attach the dough hook to the machine and mix the dry ingredients.
- Add to the dry ingredients, the yeast mixture, melted butter, the remaining honey, and the warm water. Mix until the wet and dry ingredients come together. Notice that the batter will be very wet at this point.
- Add the remaining 1 ½ cup of all purpose flour to the mixture bowl. Keep mixing the dough until it comes together in a ball, about 5 minutes on low-medium speed.
5. Notice that the dough will be ready when it comes away from the sides, it should be tacky but not sticky.
6. Transfer the ball of dough to a clean bowl. Cover with plastic wrap and/or a clean tea towel and let it rest for 20 minutes.
Shape the Rye Dinner Rolls
- Divide the dough into 15 equal pieces. Use a food scale to weigh the total weight of the dough, which should be around 1500 grams. In that case, the dough balls would be 100g each.
- Cover the dough ball with plastic wrap to prevent them from drying out when shaping them into dinner rolls. (Save the plastic for the proofing stage.)
- Shape the dough in a round ball, by squeezing the smooth dough through your thumb and index.
- Pinch the bottom loose edges tight with your fingers, creating a tight smooth ball of dough.
5. Line a baking sheet with parchment paper. Place the rye dinner rolls, smooth side up, in 5 rows of 3, evenly spaced on the tray.
6. Cover the tray with the saved plastic wrap, and then cover the tray with the tea towel. Let the rolls proof until they are almost touching each other, about 40 minutes.
Bake the Rye Dinner Rolls
- Preheat the oven to 375F. Brush water on the proofed rolls, or give them a good mist with a spray bottle.
- Bake the Rye Dinner Rolls in the 375F oven for 25-30 minutes. Notice that if taping on the bottom of the bun, it should sound hollow.
Transfer the rolls to a cooling rack and let them cool for at least 10 minutes before serving. Serve warm, with butter or your favorite spread.
Storage
Place freshly baked Rye Dinner Rolls in an airtight container or resealable plastic bag to keep them soft for up to 3 days. Wrap them in a clean kitchen towel before storing to help lock in moisture. Freeze fully cooled rolls in a freezer-safe bag or container for longer storage. Thaw at room temperature when ready to enjoy. Reheat in the oven for a few minutes to restore their fresh-baked warmth and texture.
Recipe
Rye Dinner Rolls
Equipment
- Stand Mixer with dough hook attachement
Ingredients
Yeast Mixture
- ½ cup Warm Water (95F-105F)
- 1 tablespoon Liquid Honey
- 1½ tablespoon Quick Rise Yeast
Dry Ingredients
- 2 cups Dark Rye Flour
- 3½ cups All Purpose Flour divided
- 2 teaspoon Salt
- ¼ cup Dark Cocoa Powder
Wet Ingredients
- ½ cup Unsalted Butter melted
- 3 tablespoon Liquid Honey
- 1½ cup Warm Water (95F-105F)
Instructions
Make the Rye Bread Dough
- Make the yeast mixture by mixing together ½ cup warm water, the yeast, and 1 tablespoon of honey. Set aside to let it proof.½ cup Warm Water, 1 tablespoon Liquid Honey, 1½ tablespoon Quick Rise Yeast
- Combine in the bowl of a stand mixer, the rye flour, 2 cups of the white flour, the cocoa powder, and the salt. Attach the dough hook to the machine and mix the dry ingredients.2 cups Dark Rye Flour, 3½ cups All Purpose Flour, 2 teaspoon Salt, ¼ cup Dark Cocoa Powder
- Add to the dry ingredients, the yeast mixture, melted butter, the remaining honey, and the warm water. Mix until the wet and dry ingredients come together. Notice that the batter will be very wet at this point.½ cup Unsalted Butter, 3 tablespoon Liquid Honey, 1½ cup Warm Water
- Add the remaining 1 ½ cup of all purpose flour to the mixture bowl. Keep mixing the dough until it comes together in a ball, about 5 minutes on low-medium speed.
- Notice that the dough will be ready when it comes away from the sides, it should be tacky but not sticky.
- Transfer the ball of dough to a clean bowl. Cover with plastic wrap and/or a clean tea towel and let it rest for 20 minutes.
Shape the Dinner Rolls and Bake
- Divide the dough into 15 equal pieces. Use a food scale to weigh the total weight of the dough, which should be around 1500 grams. In that case, the dough balls would be 100g each.
- Cover the dough ball with plastic wrap to prevent them from drying out when shaping them into dinner rolls. (Save the plastic for the proofing stage.)
- Shape the dough in a round ball, by squeezing the smooth dough through your thumb and index. Pinch the bottom loose edges tight with your fingers, creating a tight smooth ball of dough.
- Line a baking sheet with parchment paper. Place the rye dinner rolls, smooth side up, in 5 rows of 3, evenly spaced on the tray.
- Cover the tray with the saved plastic wrap, and then cover the tray with the tea towel. Let the rolls proof until they are almost touching each other, about 40 minutes.
- Preheat the oven to 375F. Brush water on the proofed rolls, or give them a good mist with a spray bottle.
- Bake the Rye Dinner Rolls in the 375F oven for 25-30 minutes. Notice that if taping on the bottom of the bun, it should sound hollow.
- Transfer the rolls to a cooling rack and let them cool for at least 10 minutes before serving. Serve warm, with butter or your favorite spread.
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