Roggi-Rolls

The Roggi-Rolls are an absolute stunner in the snack-basket and are great with any meal. In terms of taste, the rolls can be refined with bread spice, caraway, roasted onions, etc.

Since I have included 2 recipe variations in my recent posts, I have again worked up various recipes.

  • Variant 1. With bread dough (This is simply weighed out from a bread dough that has been prepared and left until further processing. If the dough will not be worked within an hour it should be placed in the refrigerator temporarily).
  • Variant 2. With sourdough discard + dried leftover bed (for this variant the starter can be used from the refrigerator. It is not necessary to use refreshed sourdough- sourdough discard is used!)


ATTENTION: The amount of water can fluctuate slightly due to the different recipes – therefore always adjust the amount of water!!

Due to the amount of rye in the main dough, the kneading time must be reduced by approx. 20% compared to wheat rolls. Excessive kneading leads to a weakening in the dough. The work-up of the dough is made more difficult due to the stickiness, which is also noticeable in the baking process.

Recipe

Variant 1

Bread Dough

500gWheat Flour Type 550/700100%
250gCold Water50%
400gBread Dough80%
20gDark Rye Malt
(If not available simply omit)
4%
15gMalt3%
12gSalt2,4%
8gYeast1,6%

Variant 2

Rye Sourdough & Dried Leftover Bread

500gWheat Flour Type 550/700100%
370gCold Water74%
200gRye Sourdough DY 20040%
40gDried and finely ground leftover bread8%
20gDark Rye Malt
(If not available simply omit)
4%
15gMalt3%
12gSalt2,4%
8gYeast1,6%

Production

  • With the All-in process knead for 5 minutes on slow and 4-5 minutes on fast.
  • After mixing the dough is covered and allowed to rest for 30 minutes in the mixing bowl.
  • After the dough is rested the dough is divided into 70g pieces and formed into rounds. Then place on a linen cloth with the seam side down and cover with cling film (doughs should not be pounded!!).
  • After a further 40 minutes the doughs are formed- whip the rolls and with the seam side down set on a floured linen cloth.
  • Final proof of approx. 40 minutes (dough can also be proofed cold-but this should be limited to 8-10 hours max.)
  • To bake, the dough is placed on a baking tray with the seam side up, sprinkled with water and topped with caraway salt.
  • The rolls are baked at 240°C with strong steam for 15-16 minutes (with consistent temperature).
  • The steam can be released towards the end of the baking time- improved crust formation.