Sigteboller (Sifted Rye Bread Rolls)
These sifted rye rolls are amazingly soft and fluffy, with a great rye flavor! Eat them plain with tandsmør (a thick layer of butter) or use them for sandwiches or burgers!
Ingredients
POOLISH
- 23 grams (1/8 cup) rye flour
- 52 grams (1/4 cup) bread or all-purpose flour
- 1/8 tsp instant yeast (1/4 tsp active dry yeast, 2g fresh yeast)
- 75 ml (1/3 cup) water
DOUGH
- All the poolish (about 150g)
- 1.5 tsp instant yeast (2 tsp active dry yeast, 14g fresh yeast)
- 100 ml (a little under 1/2 cup) buttermilk
- 100 ml (a little under 1/2 cup) water
- 1 tbsp honey
- 1 tsp salt
- 2 tbsp melted butter, unsalted
- 320 grams (2 cups) sifted rye flour (you can make this by combining 120g (3/4 cup) rye flour and 200g (1 1/4 cups) bread or all-purpose flour)
- Milk (for brushing on the top)
Instructions
- Mix together the poolish ingredients until the mixture looks like thick pancake batter. Leave this to ferment for 2-3 hours at room temperature or in a warm place (in the oven with the light on or on the proof setting should work). Once the mixture gets pretty bubbly, put it in the fridge immediately and leave to ferment overnight. If you are making the poolish on the same day as the rolls, leave it to ferment at room temperature for a bit longer (3-4 hours total), then mix the dough. (But leaving it in the fridge overnight will give the final bread a better flavor, so we would recommend that!)
- The next day, take the poolish out of the fridge 1 hour before mixing the dough. Let it come to room temperature (it should get even more bubbly as it warms up).
- After waiting 1 hour, mix together the poolish and the rest of the dough ingredients (quick tip: use a wet spatula/dough scraper/hand to handle the sticky poolish). Add more bread/all-purpose flour if the dough is too sticky - you want to make sure it doesn't stick to your hands or the sides of the bowl if using a stand mixer. Knead for 10-12 minutes.
- Cover and let the dough proof for about 2 hours, or until doubled in size and passes the "poke test" (should NOT spring back immediately when poked, should spring back slightly but leave an indentation).
- Prepare a baking sheet by lining it with parchment paper.
- To shape the rolls, turn out the dough onto a clean surface.
- Using a bench scraper or a knife, divide into 12 equal portions (we like to divide in half, then equally divide each half again, then split into thirds from there).
- Using the surface of the table to create tension, roll the dough pieces on the surface until they have formed a smooth ball with no creases on the bottom.
- Place the rolls on the parchment lined baking sheet, cover and let rise for about 30-45 minutes until about doubled in size or passes the poke test. In the meantime, preheat your oven to 350 F (175 C).
- Brush the tops of the rolls with milk. Put in the oven and bake.
- Bake for 20-25 minutes until the tops are golden brown and the rolls sound hollow when you tap them.
- Let cool for at least 15 minutes; Cut in half and enjoy!
