Buttermilk Rye Rolls with a Bread Machine

I made these rolls for one of our favourite week night dinners. Reuben sandwiches. Rye is a family favourite of ours. I use medium rye flour; you can substitute light or dark. I prefer a thinner wider roll for sandwiches. You may shape as you desire.

Ingredients

2/3 cup warm water 150ml

2/3 cup buttermilk or clabbered milk 150ml

2 tbsp brown sugar 25 ml

1 1/4 tsp salt 6g

2 1/4 cups bread flour or all-purpose 550ml

1 cup rye flour 250 ml

1/3 cup dry potato flakes 75 ml

2 tsp instant yeast or regular 10ml

Instructions

Please read Susie's Tips and Tricks

1. Place ingredients in machine as manufacturer suggests.

2. Choose Dough setting. Let rise until light and fluffy. Poke test.

3. Divide and shape into a wide oval; 130g/ 4.5 oz. Place on a lightly greased sheet. Cover with plastic wrap and let rise again. Check the dough with the poke test. (See below.)

4. Bake in a 375F preheated oven approximately 15-20 minutes.

Susie's Tips and Tricks

Don't have buttermilk? Clabbered milk is soured milk. Add a couple tsp of vinegar or lemon juice to a liquid measuring cup. Then add milk. You can use immediately. No need to wait. If you desired buttermilk powder. Just use 2/3 c/150 ml water and 1/3 cup/ 75ml buttermilk or milk powder as the substitute.

Bread flour has more gluten and is helpful with recipes that use rye. If you didn't have bread flour you could use all-purpose flour (aka plain) with some vital wheat gluten. (Recommended 1 tbsp per every 2-3 cups of flour.)

You don't have to proof dry yeast. (Add liquid/sugar). KAF has tested and you can place in the pan with all other ingredients.

Poke test. Gently press your finger about ½ in. (1 cm) into the dough. If the dough is ready to bake, it will spring back slowly but retain a small indentation where you poked it. If no indentation forms, the dough is not ready; leave it to proof a little longer; check in ten more minutes. If the indentation doesn’t spring back at all, it’s too late—the dough is over-proofed. Oops. No worries. Just keep an eye on it next time. You can do this test on bulk dough and once your rolls are shaped.

Why cover with plastic wrap? You want to lock in the moisture and it helps the natural heat form from the yeast.