So, I’m not going to lie, I made these rolls to be buns for Reuben sliders. I’m slightly addicted to sliders if you didn’t notice already (plus the kids love to eat them).
This recipe was adapted from multiple recipes, mostly King Arthur flour but some of it I went out on my own because I knew the texture I was looking for.
Ingredients
- Pumpernickel flour
- All-purpose flour
- Pickle juice– gives the necessary *tang*
- Vital wheat gluten– improves the texture and particularly important for breads with non-wheat flour
- King Arthur Flour Deli Rye Flavor– this stuff is amazing
- Sour Cream- tang and texture
- Saf Instant Premium yeast– with cold-fermented breads you really need a yeast that’s going to bounce back and this one does the trick every time.
- Sourdough starter- optional but definitely adds to the flavor on a cold rise bread
- Caraway seeds
Instructions
Add all ingredients to stand mixer and knead using the dough hook for 5 minutes.
Place dough in a well-oiled bag and place in refrigerator, overnight to 5 days, to develop flavor.
In the morning (or up to five days later), create 12 balls of dough and place in a 13X9 pan. I like to use these disposable pans and this parchment paper. Using parchment really helps cut down on the sticking.
Allow these to rise until double. This can take a good 2-3 hours, so be prepared! Rye breads, and breads with sugar added, do take longer, as well as having refrigerated the dough which can make it a little sluggish. Rising in a warm area really helps!
When the dough has doubled, bake in a pre-heated 350 degree Fahrenheit oven for 27-33 minutes, until the internal temperature reads 190 degrees Fahrenheit.
Beautiful and brown, perfect for…
Ooey, gooey Reuben sliders!!
If you like this recipe, you will also like:
Deli Rye Rolls
Ingredients
- 1 1/2 cup lukewarm pickle juice
- 1 1/2 cup pumpernickel flour
- ¼ cup sugar
- ½ cup sourdough starter fed or unfed
- 3 1/3 teaspoons instant yeast
- 3/4 cup sour cream full or low fat
- 1 1/2 to 2 tablespoons caraway seeds to taste
- 2 teaspoons salt
- 3 1/2 cups All-purpose flour
- 4 1/2 tablespoons 25g vital wheat gluten
- 3 teaspoons King Arthur Deli Rye Flavor
- 3 tablespoons oil
Instructions
- Add all ingredients to stand mixer and knead using the dough hook for 5 minutes.
- Place dough in a well-oiled bag and place in refrigerator, overnight to 5 days, to develop flavor.
- In the morning (or up to five days later), create 12 balls of dough and place in a 13X9 pan. I like to use these disposable pans and this parchment paper. Using parchment really helps cut down on the sticking. Allow these to rise until double. This can take a good 2-3 hours, so be prepared! Rye breads, and breads with sugar added, do take longer, as well as having refrigerated the dough which can make it a little sluggish. Rising in a warm area really helps!
- When the dough has doubled, bake in a pre-heated 350 degree Fahrenheit oven for 27-33 minutes, until the internal temperature reads 190 degrees Fahrenheit.
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