I frist discovered these rolls when I purchased The Gefilte Manifesto over a year ago. Since then I have been smitten with the book, the recipes, and these rolls. I enjoy them so much that I have made them many times just to have as a snack during the week. Each time I make them I learn a little more and they get a little better. What you need to know is that rye flour doesn’t behave the same why your all-purpose or bread flours do. Because of this your need to be patient with this recipe. I have good news though, these freeze beautifully so you can make them ahead to give them all the time they need.
I wish I could tell you exactly how long they will need or how to trouble shoot the recipe if you have issues but it depends a lot on why rye flour you choose to use, where you source it from, and the conditions of your house. Bread has a mind of its own and depending on the humidity, the temperature, and a multitude of other issues it will do as it pleases. Knowing this I will tell you I almost ALWAYS over proof my breads meaning I will let the go for hours and on some recipes even over night. To avoid a skin or crust forming on the top of your dough when you are rising it for that long my tip is to always cover your bowl with plastic wrap and make sure it’s nice and tight. If you’re still getting a unwanted skin on the dough you can loosely place one piece of plastic wrap on the dough itself and another over the bowl nice and tight.
This year when I was placing all my rolls in the springform pan I knew the pan was iffy but I still tried to make it work. When I was covering the pan for the final rise the pan broke and wouldn’t close. I went to the store and bought a new spring from pan but by the time I got home they had risen so much that I knew it would be impossible to most them to a new pan. To fix the problem I used kitchen twine to tie the outer ring closed. Since this was not anything liquid I wasn’t too worried about how tight I got the ring. I did have some of the egg wash drip though so I put a cookie sheet on the rack below it in the oven to catch anything the might have dripped out. This all worked perfectly and no one would be the wiser if I didn’t tell the story.
Seeded Honey Rye Pull-Apart Rolls
Dough: 1096 grams Rolls: 75 grams
- 8 ounces Warm Water
- ¼ ounce Active Dry Yeast
- 15 grams Granulated Sugar
- 42 grams Canola Oil
- 1 large Egg
- 9 grams Kosher Salt
- 208 grams Light Rye Flour
- 340 cups Bread Flour Flour
- 110 grams Honey
- 12 grams Ground Coriander
- 10 grams Caraway Seeds
- 7.8 grams Crushed Coriander Seeds
- 2 grams Caraway Seeds
- 1 Egg for egg wash
Warm the water in the microwave for 1 minute. Pour into the bowl of an electric mixer fitted with the dough hook. Add the yeast, sugar, oil, and 1 egg. Whisk till well combine and let sit for 5 minutes. The mixture should bubble slightly. Add the salt, flours, honey, coriander, and 1 tablespoon of caraway seeds. Knead in the mixer for 10 minutes, until it forms a smooth yet slightly sticky dough.
Place in a lightly oiled bowl tightly covered with plastic wrap and let rise for 2 hours or until doubles in volume. The recipe does state that this rising is curtal to the success or the rolls and not to rush it. If it’s taking longer let it take all the time it needs to double in volume.
Once your dough has doubled in volume pre heat your oven to 350º f and spray a 9-inch springform pan with a non-stick cooking spray.
Divide your dough into 14 even portions. This is one of those times that a kitchen scale really comes in handy. Weigh the total weight of the dough and divide by 14 rounding down to the nearest whole number. Make your 14 balls of dough and place them in your pan with four in the center and ten around the edge. Cover with plastic and place near the stove letting it rise for another hour or until it’s doubled in size.
While it’s in its final rise make your seeded topping by crushing the coriander seeds and the caraway sees in a mortar and pestle or pulse in a spice grinder. You are looking for smashed seeds not a powder.
Once your rolls have risen for the second and final time brush with your egg wash and sprinkle with the crushed seeds. Bake for 30-40 minutes. Remove from the oven and cool in the pan on a wire rack. Once cool enough to touch remove the outer ring and serve.