Rye Sub Rolls

I am not a great bread baker. I have a couple recipes that I go to and can make easily enough with no problem. I am quite envious of the real bread makers that get perfect looking loaves each time they bake. So when my husband asked me to get rye sub rolls for his Reuben's and I could not find any such thing in the store I was a little worried I couldn't make them at home.

I searched the internet for a recipe for light sub rolls. I couldn't find any! Apparently this isn't a very popular idea. No big deal, a roll is simply a loaf of bread that is shaped differently. I searched two towns to find the rye flour and made a special trip to buy it. Then I looked at recipes. They all called for caraway seed which I had none of and did not want to go back to the store. (I'm lazy like that.) I took several recipes and combined them and made my own instructions, without caraway.

I am not great at shaping bread but did the best I could and they turned out looking somewhat like a roll. I cannot tell you how they taste or what the texture was like because I don't like rye bread. The two that ate Reuben's last night said the bread was perfect. It did feel like it had a nice texture so I will take their word for it.

Rye Sub Rolls

1  package active dry yeast
1/4  cup warm water (105 degree F to 115 degree F)
1/2  cup butter, cut up
1/3  cup sugar plus 1 teaspoon
1/4  cup molasses
2  teaspoons salt
2  cups boiling water
2  cups rye flour
2 tablespoons dough enhancer (optional)
4-3/4  to 5-1/2 cups all-purpose flour


In a small bowl dissolve yeast in the warm water with 1 teaspoon of sugar. Set aside.

In a large mixing bowl place the butter, sugar and molasses. Add the boiling water; stir until butter is melted.

Add rye flour. Beat with an electric mixer on low speed until combined, then on medium speed until smooth.

Gradually beat in yeast mixture until combined.

Using a heavy spoon, stir in 2 cups all-purpose flour.

Add in dough enhancer and salt.

Mix in another cup of all purpose flour to make a dough that can be kneaded.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (10 minutes-set your timer). I used a total of 5 cups all purpose flour by the time I finished kneading. You might use more or less.

Shape dough into a ball. Place in a greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (1-1/4 to 1-1/2 hours).

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in 12 pieces. If you are crazy like me you can measure each piece for uniformity. Mine weighed 150 grams each.  Shape into rolls by rolling and folding ends under. The dough should not need any floured surface to roll it out on.

Place on greased baking sheet sprinkled with corn meal.

Cover and let rise in a warm place until nearly double (40 to 50 minutes).

Bake in a 350 degree F oven for 20 minutes or until nicely browned. Remove from pans. Brush tops of warm loaves with a melted butter. Cool on wire rack. Makes 12 rolls.

Getting ready to be a reuben. 
Coming soon: How to make these into a Reuben and Carrot Cake that's out of this world.