Rye Dinner Rolls
Healthy, because
Even smarter
Nutritional values
These rye dinner rolls may take a lot of time and require patience, but the effort is worth it! The long waiting time makes the rolls easily digestible. The use of whole-grain rye and whole-wheat flour provides a lot of dietary fiber that promotes digestion and keeps you full for longer!
To save yourself baking time next time, you can also bake twice the amount of rye rolls and then freeze half of them for later use.
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 18.89 g | (19 %) | ||
| Fat | 6.81 g | (6 %) | ||
| Carbohydrates | 98.88 g | (66 %) | ||
| Sugar added | 0.71 g | (3 %) | ||
| Roughage | 16.37 g | (55 %) |
| Vitamin A | 23.05 mg | (2,881 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.48 mg | (4 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 45.39 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.96 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 251.13 mg | (6 %) | ||
| Calcium | 93.92 mg | (9 %) | ||
| Magnesium | 93.57 mg | (31 %) | ||
| Iron | 6.49 mg | (43 %) | ||
| Zinc | 1.82 mg | (23 %) | ||
| Saturated fatty acids | 2.26 g | |||
| Cholesterol | 11.22 mg |
Ingredients
- Ingredients
- 14 ozs Whole Grain Rye Flour
- 14 ozs Whole wheat flour
- ½ packet liquid Whole Wheat Sourdough Starter (5-6 Tablespoons)
- 17 ozs lukewarm water
- 1 Tbsp salt
- 3 ½ ozs Sour cream
- 1 cube Yeast (1.5 oz.)
- 1 tsp sugar
- 3 Tbsps lukewarm water
- Sesame seeds
Preparation steps
Mix the sourdough starter with 4 1/4 cups lukewarm water. Stir in the rye flour and leave covered with plastic wrap to ferment overnight.
Dissolve the yeast in 3 tablespoons of warm water with the sugar, wheat flour, sour cream and salt and thoroughly knead the dough in a bowl with the dough hook of a mixer. Cover and let sit in a warm place for about 1 hour. Knead for about 5 minutes more and let sit for 1 hour longer.
Dust two baking sheets with flour.
Knead the dough once more. Use a tablespoon to make 18 servings. Flour your hands and roll the dough into round buns and place them on the floured baking sheets. Cover and let sit for about 30 minutes.
Preheat the oven to 375°F. Fill an ovenproof bowl with boiling water.
Brush the rolls with water. Sprinkle with sesame seeds and lightly press. With a sharp knife, cut each roll crosswise. Bake one sheet at a time in the oven for about 30-35 minutes. Cool on a wire rack.
