Based on a recipe from Susan’s Cooking School.
- 3 ounces rye flour
- 5 ounces bread flour
- 1 teaspoon caraway seeds or powder optional
- ¾ cup water
- ¾ teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- In a large bowl, stir together the first three ingredients. Pour the water over the top and sprinkle the yeast over the water. Then sprinkle the sugar over the yeast. Stir just a little bit without incorporating much of the flour. Let it sit for a few minutes.
- After the yeast is softened, add the salt and mix the dough vigorously with a strong spoon or spatula for a couple of minutes.
- Cover the dough and let rest/rise overnight. If your kitchen is cool, it can sit at room temperature the whole time, but if it’s warm, put it in the refrigerator after an hour or so.
- Form into rolls (I made 5) and let rise at least an hour, until nearly doubled in size.
- Bake in a hamburger bun pan at 425°F for 15 minutes.