Name: Rye Dinner Rolls with Crisp Tops
Cook time: 45 min
Total time: 4 hr
Yield: Makes 16 rolls
Ingredients: 1 1/4 teaspoons active dry yeast; 1 scant cup warm water (105-115°F), divided; 3/4 teaspoon sugar; 2 1/4 cups unbleached all-purpose flour plus more for kneading and dusting; 1/3 cup light or dark rye flour; 1 1/4 teaspoons salt; 1/4 cup unbleached all-purpose flour; 2 tablespoons light or dark rye flour; 1/8 teaspoon salt; 2 tablespoons water; 1 tablespoon olive oil; 1 large egg white

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Rye Dinner Rolls with Crisp TopsPhoto by Roland Bello

A basket full of freshly baked rolls adds a welcoming touch to any holiday table. Combining the crunch of a cracker with the tender yeastiness of bread, these little numbers are especially fun.

Cooks' notes:

•Dough can be formed into balls and allowed to rise slowly, covered well with plastic wrap and chilled, 8 to 16 hours. Bring to room temperature while making rye-crisp tops.
•Rolls are best the day they are baked but can be frozen (first cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.

Recipe notes

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Recipe notes

19 Delicious Dinner Rolls