Rye and White Rolls

If you like rolls with a great texture, a crunchy top and a lovely, slightly different taste, you should try these.

Time: 30 minutes “hands on” (less if using a stand mixer), about 90 minutes proving time + 15 minutes baking

Level: Easy

Calories: about 210 per roll (based on 10 rolls)


  • 7g sachet of fast-action yeast
  • 300ml/10fl oz – 325ml/11fl oz lukewarm water
  • 300g/10oz Rye flour                                 
  • 250g/9oz strong white flour                 
  • 2 tbsp golden caster sugar (or white)                                     
  • 1 tsp salt
  • 1 egg white
  • About 20g/0.75oz semolina (optional)                                                                       


1. Measure the water into a jug and tip the yeast over it. Give it a stir then set aside for a few minutes. Line two baking trays with parchment.

2. In a large bowl* mix together the flours, sugar and salt. Make a well in the centre and add in the yeasty liquid. Mix to make a dough. (*Could be the bowl of your stand mixer.)

3.  Either tip the dough out onto a lightly floured surface or keep in the bowl of your stand mixer. Knead for about 10 – 12 minutes. Less if using the mixer with a dough hook. (If so, start on slow)

4. Put the dough in a lightly oiled bowl and cover with a tea towel or cling film or – easiest of all – an elasticated shower cap. Leave in a warm, draft free area until it doubles in volume – about an hour, depending how warm it is.

5. Tip out the risen dough and gently punch it down to remove the air. Weigh it (It’ll probably be around 900g/2lb) then divide it into 10 pieces of equal weight. Roll these into balls, pulling the top surface taught as you do this.

6. Place the balls apart on the trays. Place each tray inside a plastic bag (e.g. a kitchen bin liner is ideal) and wrap the loose ends under the trays to create a balloon-like area. Set aside for about 30 minutes for them to rise again. Towards the end of this period turn the oven on to 200C / Fan 180C / 400F / Gas 6.

7. Remove the bags and brush the top of each roll with egg white. Sprinkle semolina over the tops (if using) then use a sharp knife or razor blade to cut slashes in each roll.

8. Bake for about 12 – 15 minutes. Check by tapping the bottom. It should sound hollow if they’re baked. Cool on a wire rack.

I wish you every success with your bread making. I hope you have a go at this one and enjoy making and eating these lovely rolls. If you want to see more of my bread recipes click this link.

Here are three quite different breads that I hope you try:

Cheese and Onion Soda Bread

Rye & Wholemeal Apricot English Muffins

Ridiculously easy No-knead bread

If you’d like to make a comment or ask a question please do, via the contact page.

Happy baking and Best Wishes from me