Ryebread Rolls

This is by far the best recipe for bread rolls that I have found. It is not my own (it's actually from a Finnish recipe website), but I just have to share it as it worked like a dream, even in a British kitchen! The recipe makes about eight big babies. 

Ryebread rolls. 

Ingredients

2 cups water or milk

2 cups wholemeal flour

1.5 cup rye flour

0.5 cup rye bran

0.5 cup oat bran

1 sachet dry yeast

2 tbsp. honey

2 tsp. salt

0.25 cup oil

Seeds (Sesame, Golden Liseed, Sunflower or Poppy)

Price Tag

Under £10.

Instructions

1. Heat the water or milk. It should be slightly warmer than the temperature of your hand, around 40-50 degrees. 
2. Add the honey, salt and dry yeast. Mix well. 
3. Add the flour in batches by kneading the dough.
4. Add the oil and add more flour. Be careful not to knead for too long: when the dough is one big lump and steers clear of the sides it's ready.
5. Drizzle a bit of flour and cover the bowl with a cloth. Place in a warm, draft-free place to rise for about 45 minutes. 
6. Split the dough and form two baquettes. I split each of them into four pieces, and then rolled each of them between my hands to form tidy rolls. I then dipped the roll into a little bowl with seeds and placed on a baking tray. 
7. Cover the rolls with cloth and let them rise for another 30 minutes. About 20 minutes in, pre-heat the oven to 225C.
8. Drizzle some water on top of the rolls (one tablespoon per roll).
9. Bake in the lowest shelf of the oven for about 12 minutes.

Breakfast roll with poached egg, spinach and peppers.

Sources
Rukiiset sämpylät - Kotikokki.net (in Finnish)