Soft, homemade dinner rolls made a tad bit healthy with the addition of light rye flour… yes I’m keeping up with the eating healthy habits I promised myself as 2015 drew to an end. Despite all the home shifting and crazy amount of travel that can sum up 2016 so far for me, I’ve been trying to eat mindfully. My other obsession these days? Ryoya’s beautiful YouTube Channel, that’s where I found this recipe, a great way to work in a lighter flour that gives these bread rolls an ‘earthy’, wholesome flavour.
The two flours in this recipe- bread flour and rye flour- were, until recently, tough to find in India. While bread flour is now on the shelves of stores such as Nature’s Basket, Foodhall and other such stores; rye flour is now sold under the Sattvic Foods brand.
Have you noticed that things are slightly different around here? Yes, I’ve finally migrated to Cucumbertown for hosting my blog and that’s why things look so different around here. I’m closing-in on 3 years of blogging, it’s about time to change things up around here. New home for me, new home for my blog… 2016 is turning out to be the year of CHANGE! How do you handle change? I’m a bundle of nerves, finding solace in familiar homemade breads!
Rye Flour Dinner Rolls
Soft, homemade dinner rolls made a tad bit healthy with the addition of light rye flour… yes I’m keeping up with the eating healthy habits I promised myself as 2015 drew to an end. Despite all the home shifting and crazy amount of travel that can sum up 2016 so far for me, I’ve been trying to eat mi
Dissolve the yeast in warm water and set aside for a few minutes.
In the bowl of the stand mixer, whisk together the two flours and sugar. Make a well in the centre and pour the yeast water and canola oil. Use the dough hook attachment to combine everything and then set it aside for 5 minutes.
Sprinkle the salt and then use the dough hook attachment to knead the dough until it makes a smooth dough that pulls away from the sides of the bowl and isn’t sticky.
Briefly turn the dough out of the bowl and the inside of the bowl with a bit of canola oil. Place the dough in this bowl and cover with plastic wrap and place in warm spot to let it rise for 2 hours.
After 2 hours, divide the dough into 8 and shape each part into rounds. Place on greased or parchment lined baking tray and dust the tops of buns with rye flour. Cover baking tray with plastic wrap and let the buns nearly double in size.
Pre heat the oven to 200 degrees Celsius. Make little slits on each bun before placing in oven. Bake the buns for 20 minutes and then allow to cool completely before eating.
If you can't find Light Rye Flour, use any other flour as substitute. Even though Rye is gluten free, this ISN'T a gluten-free recipe