Rye Rolls

These rolls are excellent with cheese or marmelade but also very good on the side for your dinner. I always use organic yeast and flour when I bake.

20 pieces


50g fresh yeast
400ml lukewarm water
400ml yogurt
4 tbsp honey
500g rye flour
200g strong white flour
100g rye flakes
1 tbsp salt
1 egg, lightly beaten


CRUMBLE THE YEAST INTO THE LUKEWARM WATER IN A LARGE BOWL and stir to dissolve. Add honey and yogurt. Mix flour, rye flakes and salt, and add it to the yeast-mixture. Mix the dough and knead it thoroughly on a well-floured work surface. Place the dough in a bowl, then cover with a tea towel and leave it to rise at room temperature for about 1 hour.


THE DOUGH IS A BIT STICKY so dip your hands in flour repeatedly while forming the rolls using your hands. Place the rolls on a baking tray covered by baking paper. Brush the rolls with the egg.

BAKE FOR 30 MINUTES. Leave them to cool on a wire rack.

PHOTO BY Lars Ranek

The rolls can keep for 3–4 days and are good toasted too.

Trine Hahnemann