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rye sandwich rolls with egg salad and tomatoes

Easy Rye Sandwich Rolls

Delicious rolls for any type sandwich.
Course yeast bread
Cuisine American
Prep Time 1 hour 45 minutes
Cook Time 20 minutes
Total Time 2 hours 5 minutes
Servings 16 rolls
Calories 146kcal
Author Joe Boyle



  • 1 tablespoon active dry yeast (11 grams)
  • 3/4 cup water (6 ounces) (110°F)
  • pinch granulated sugar
  • 3/4 cup kosher dill pickle juice (6 ounces) (110°F)
  • 1 cup medium or light rye flour (106 grams)
  • 1 cup white whole wheat flour or regular whole wheat flour (113 grams)
  • 2 cups bread flour, divided (240 grams)
  • 1-1/2 teaspoons fine sea salt (9 grams)
  • 1 tablespoon light brown sugar (18 grams)
  • 1/4 cup oil (2 fluid ounces) (canola, vegetable, safflower)


  • 1 egg , beaten with a teaspoon of water
  • desired seeds , dried onions or shallots, and very coarse salt for topping (any combination of caraway, dill, sesame, poppy, or flax)


  • Add the warm water and yeast to a large bowl with a pinch of sugar and set aside.
  • In a medium bowl, stir together the rye flour, the whole wheat flour, 1/2 cup of the bread flour, the salt, and the sugar.
  • Add those dry ingredients and the warm dill pickle juice to the yeast mixture and beat well for 1 to 2 minutes until the mixture is stringy but smooth.
  • Cover and set aside for 20 minutes.
  • Stir in the oil, then add the remaining 1-1/2 cups of bread flour, 1/2 cup at a time. When the dough is so stiff that you can’t stir in anymore flour, start kneading it in by hand, either in the bowl or on a countertop.
  • Knead for 3 to 5 minutes until the dough is smooth; don't add any more flour as that will make the rolls dry.
  • Lightly oil a clean bowl, add the dough and turn it over to oil all the surfaces then cover the container, and let the dough rise until doubled, about 30 minutes.
  • Line a large baking sheet with parchment paper and preheat the oven to 375°F.
  • Turn the dough out onto a lightly oiled surface and divide into 16 equal pieces; if you have a scale, they'll weigh about 2 ounces each.
  • Round into smooth balls and place on the prepared sheet pan.
  • Cover with a tea towel and let the rolls rise until they've doubled in size, about 45 minutes, and when you poke a finger into the side of a roll the dough doesn't immediately spring back.
  • Gently brush the risen rolls with the egg wash then liberally sprinkle with your desired topping.
  • Bake for 18 to 20 minutes, until an instant-read thermometer inserted into the middle of the rolls reads 190°F to 200° F.
  • Remove the rolls from the oven, and set the pan on a cooling rack for 5 minutes, then set the rolls directly on the rack to cool.
  • To freeze, double wrap in plastic.


  1. You'll need to buy two packages of yeast for this recipe, then measure out 1 tablespoon and discard the rest, or you can use a single package of yeast, in which case it will take a little longer for the dough to rise.
  2. White whole wheat flour is a whole grain with all the benefits of the germ and the bran, just like regular whole wheat flour, but it's milled from a lighter-colored and lighter-tasting wheat.


Serving: 1roll | Calories: 146kcal