Accordion Rye Rolls

Accordion Rye Rolls

Course: Breads and Pastries, Recipes


  • 2 packages (7grams each) active dry yeast

  • ½ cup warm water

  • 1 ½ cups warm milk

  • ¼ cup Winnies Pure Health Honey

  • 4 tablespoons butter, softened and divided

  • 1 tablespoon Winnie’s Pure Health Honey

  • 1 tablespoon and 1/2 teaspoon Winnies Pure Health Herbal Salt/ Sea Salt, divided

  • 2 – 2 ½ cups Winnie’s Pure Health Atta Mark 1

  • 2 ½ cups whole rye flour

  • Vegetable oil

  • 1 Winnie’s Pure Health Organic Egg

  • 2 teaspoons fennel seeds

  • 1 cup whole white wheat flour


  • In a large bowl, dissolve yeast in water. Add milk, honey, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add whole wheat flour, rye flour and enough remaining atta mark flour to form a soft dough
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let stand for 20 minutes
  • Punch dough down. Turn onto a lightly floured surface, divide into four portions. Roll each portion into a 14 x 6 inch rectangle. Brush with remaining butter
  • With the dull edge of a table knife, score dough width-wise at 2-inches intervals. Using those marks as a guideline, make score marks width-wise across the dough. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours
  • When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with fennel seeds and remaining salt
  • Bake at 180°C for 20-25 minutes or until lightly browned. Remove from pans to wire racks or serve while still warm