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Caraway & Gruyere Rye Rolls
Caraway & Gruyere Rye Rolls
Prep time
1 hour
Cooking time
10 minutes
Servings
8
Difficulty
Easy
Ingredients
Ingredients
225g rye flour
225g strong white flour
2 ½ tsp fast action yeast
½ tsp salt
2 tsp caster sugar
25g Stork, melted
250ml water, lukewarm
1 ½ tsp caraway seeds
50g grated gruyere cheese
1 egg, for egg wash
1 tbsp caraway seeds
Instructions
how_make
In a large bowl combine the rye flour, strong white flour, fast action yeast, salt and sugar.
Make a well in the centre and add the lukewarm water and melted stork.
Mix together to form a rough dough.
Turn the dough out onto the work surface and knead for 10 minutes until smooth.
Lightly oil a bowl or container and add the dough, turning to coat it in the oil.
Cover and set the dough to rise in a warm draught free spot for 1 ½ hrs or until doubled in size.
Turn the risen dough out onto the work surface and spread out by hand to form a rough rectangle shape.
Scatter over the 1 ½ tsps caraway seeds and the grated gruyere. Gather the dough back together into a ball and knead to disperse the seeds and cheese evenly.
Split the dough into 8 roughly equal pieces. Divide each piece into 1/3rds.
Roll out each 1/3rd into a sausage approx. 25cm long. Plait together three strands at a time and then turn the plait to form a circle, pinching together the ends of the dough to form a complete round.
Transfer the formed rolls to well greased or lined baking trays, spacing them evenly apart.
Preheat the oven to 190c (fan)/210c/Gas Mark 7.
Cover with a clean tea towel and place in a warm spot again to rise for 30 minutes.
Once the rolls have puffed up nicely brush the tops with beaten egg and scatter over the remaining caraway seeds.