Hazelnut Rye Rolls Recipe

Name: Hazelnut Rye Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup 1% low-fat milk; 1 tablespoon honey; 1 package active dry yeast (about 2 1/4 teaspoons); 2 tablespoons olive oil; 9.5 ounces bread flour, divided (about 2 cups); 3.5 ounces light rye flour (about 1 cup); 1/4 cup chopped hazelnuts, toasted; 1 1/2 teaspoons salt; Cooking spray; 1 tablespoon water; 1 large egg white, lightly beaten

Servings: persons

1 cup 1% low-fat milk
1 tablespoon honey
1 package active dry yeast (about 2 1/4 teaspoons)
2 tablespoons olive oil
9.5 ounces bread flour, divided (about 2 cups)
3.5 ounces light rye flour (about 1 cup)
1/4 cup chopped hazelnuts, toasted
1 1/2 teaspoons salt
Cooking spray
1 tablespoon water
1 large egg white, lightly beaten

1
Heat milk in a small saucepan over medium heat; keep warm. Combine 1/4 cup milk, honey, and yeast in the bowl of a stand mixer fitted with the dough hook. Let stand 5 minutes or until mixture is bubbly. Stir in remaining 3/4 cup milk and olive oil.
2
Weigh or lightly spoon 3 ounces (1 3/4 cups) bread flour and rye flour into dry measuring cups; level with a knife. Add 1 3/4 cups bread flour, rye flour, hazelnuts, and salt to stand mixer; mix at medium-low speed just until combined. With mixer at low speed, gradually add remaining 2 ounces (1/4 cup) bread flour. Mix at low speed 5 minutes or until a soft dough forms, scraping sides of bowl once. Place dough in a bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in size.
3
Punch dough down; turn out onto a lightly floured surface. Cut dough into 16 equal pieces. Working with 1 piece at a time, roll dough into a ball by cupping your hand and pushing against dough and surface while rolling. Arrange the dough balls 1 inch apart on a baking sheet coated with cooking spray. Cover and let rise 45 minutes or until the dough is doubled in size.
4
Preheat oven to 375u00b0.
5
Combine 1 tablespoon water and egg white in a small bowl; brush evenly over rolls. Bake at 375u00b0 for 14 minutes or until golden. Remove rolls from pan; cool on a wire rack.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup 1% low-fat milk, 1 tablespoon honey, 1 package active dry yeast (about 2 1/4 teaspoons), 2 tablespoons olive oil, and more.

Yes, Hazelnut Rye Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hazelnut Rye Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions