You wouldn't believe these full-flavored, cute little rolls fermented for only about two hours! Amazing CLAS thanks to Rus!
I used my homemade red rye malt for the first time in this bake, and I'm so proud of myself!
P.S. How to revive a frozen roll (102g) to get a crispy crust and soft crumb: microwave on power 1 x 30s, then toast @450F x 4-5 mins. Let cool for a minute before serving.
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They are gorgeous.
Yippee, is the malt that RUS uses in his rolls Diastatic or non-diastatic? I assume ND, since it is so dark, but would like to be sure.
I mean, non-diastatic. ??? Thank you, Danny. You may find the procedures on how to make red rye malt in my blog, if you're interested.
Yippee
They look so yummy! They remind me of rhe rolls we used to buy in the Netherlands at the corner bakery for our bread and butter and cheese sandwiches. So good!
Hi, Jess:
They are crunchy on the outside, slightly malty and sweet and chewy/springy inside. I'm very pleased with them!
Yippee
yippee - I've long admired but never commented on (that I recall) your blog posts. Time to speak up and say ... beautiful. These rolls look spectacular (if that's not overly hyperbolic for just rolls). You sent me to rus brot's blog and CLAS info. We are not rye afficianados but I have been thinking about rye rolls for our occasional dinner cheese course. These would be perfect, if I could make them as expertly as you have!
re:CLAS, it's amazing to me how bread fermentation practices have evolved down such distinctly different paths in different parts of the world. Now I see that Russia has its own unique practices and god knows Italians treat their lieviti in ways I'm unlikely ever to adopt.
Thank you for this and other postings. Your baking is the United Nations of bread on TFL. And so generously (pictorially) documented.
Tom
in sharing his techniques with me. I'm happy to be the ambassador to bring them to our community.
Thank you for your kind words, Tom.
Yippee
P.S. Rus has made other rye rolls that are even cuter than the ones shown here. I will make them soon. Stay tuned.
These look perfect! I can imagine how tasty they must be. You know I love making rolls myself so you must send me the formula to try these.
I just finished mixing up 2 batches of dough today as I was off from work. One dough will be made into rolls to freeze when I need them. They have some rye and whole wheat along with grilled onions and potatoes. The dough actually smells good enough to eat :).
Anyway, beautiful bake!
Regards,
Ian
You may access the formula through the link at the beginning of my post. I know you love making rolls, they are so versatile, aren't they? I'm looking forward to seeing your latest creation, grilled onion and potatoes sound delicious! Thank you for your kind words. Happy Baking!
Best,
Yippee
From Stan's The rye baker...
Salty rye rolls.
How did they taste, Will?
A few of us from Stan's FB page baked a few of the formulas from that book. At the time I did not have a sourdough starter, so only formulas that did not call for one. It was fun and we made some nice rye breads.
Kind regards,
Will.
or pizza only these days? I like Stan's rye cracker formulae a lot, but have tried only a couple of his other formulae. I like your videos, which are often simple with good background music. I prefer following video instructions to formulae in a book, hence Rus is my go-to source for rye bread.
Yippee
Baguettes and pizza this month.
This was one of my last attempts. My own adaptation of Rose Levy Beranbaum's Jewish rye.
Jewish Rye
These look terrific Yippee and they they have to taste great. Crust, crumb, spring, bloom and color are a; perfect! Ian will be jealous and I know Lucy is! Well done and happy baking!
I couldn't believe how flavorful they were, it's out of this world! I have no words for it! You have to try it to understand what I mean!
Glad to hear from you. Hope all is well.
Best,
Yippee