Rye Dinner Rolls with Crisp Tops
A basket full of freshly baked rolls adds a welcoming touch to any holiday table. Combining the crunch of a cracker with the tender yeastiness of bread, these little numbers are especially fun.
For rolls:
1 1/4 teaspoons active dry yeast
1 scant cup warm water (105-115°F), divided
3/4 teaspoon sugar
2 1/4 cups unbleached all-purpose flour plus more for kneading and dusting
1/3 cup light or dark rye flour
1 1/4 teaspoons salt
For rye-crisp tops:
1/4 cup unbleached all-purpose flour
2 tablespoons light or dark rye flour
1/8 teaspoon salt
2 tablespoons water
1 tablespoon olive oil
1 large egg white
Make dough:
- Stir together yeast, 1/4 cup warm water, and sugar in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
- Stir flours, salt, and remaining scant 3/4 cup water into yeast mixture with a wooden spoon until a soft dough forms.
- Turn out dough onto a well-floured surface and knead with lightly floured hands until dough is elastic and smooth but still supple and slightly sticky, 6 to 8 minutes.
- Form dough into a ball.
- Put dough in an oiled large bowl and turn to coat.
- Cover bowl with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft- free place at warm room temperature until doubled, 1 to 2 hours.
Make rolls:
- Punch down dough (do not knead).
- Remove from bowl and fold into thirds like a letter.
- Divide into 16 pieces and roll each piece into a ball, transferring to a parchment-paper-lined baking sheet and loosely covering with plastic wrap (or towel).
- Let rise in a warm place until doubled, about 1 hour.
- Lightly brush each ball of dough with some of egg white.
- Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll. Bake rolls until golden-brown, about 20 minutes.
- Cool to warm or room temperature.
Make rye-crisp tops while rolls rise:
- Stir together flours and salt, then stir in water and oil until a dough forms.
- Turn out dough onto a lightly floured surface and knead 4 or 5 times.
- Divide into 16 very small pieces.
- Roll out each piece on lightly floured surface to a thin round (about 2 inches; shape need not be perfectly round) and arrange in 1 layer on a sheet of parchment.
- Beat egg white with a pinch of salt and lightly brush some of it onto rounds.
- Let stand, uncovered, to dry slightly while rolls rise.
Assemble and bake rolls:
- Preheat oven to 425°F with rack in middle.
- Lightly brush each ball of dough with some of egg white.
- Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll.
- Bake rolls until golden-brown, about 20 minutes.
- Cool to warm or room temperature.
Cooks' notes:
• Dough can be formed into balls and allowed to rise slowly, covered well with plastic wrap and chilled, 8 to 16 hours. Bring to room temperature while making rye-crisp tops.
• Rolls are best the day they are baked but can be frozen (first cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.