Coffee’s MBP: Bread ~ Rye Sub Rolls a la Nupur

rye roll with tomato chutney
fresh rye roll with a spoonful of Nabeela’s super Hyderabadi Tamatar Chutney

Someday, somehow, somewhere, for something, I will be on time!!

I was really excited for Coffee’s latest MBP: Bread! I haven’t done much baking of *real* bread, so this was a chance for me to play with yeast πŸ™‚

I know this is very late Coffee, but I had to post it anyway. If you have already finished the round up, I understand! πŸ™‚

I looked far and wide across blog-land for the perfect yeasty creation. Of course, being late to the party as I so often am, what I found was someone else’s entry to the event! I hope that both the entrant and the hostess will forgive me indulging my craving, for as soon as I saw this post by Nupur, I just knew I’d have to try baking my own sub rolls.

Nupur blogged this recipe originally from Coconut and Lime and adapted it to suit. I am blogging Nupur’s adaptation with my own slight adaptation.

I got the rye flour substitution advice from this list which has lots of useful info on flour substitutions. Following that advice, I substituted one-third of the wheat flour with rye flour, and increased the yeast to 2 tsp. I also added a spoonful of molasses for color and flavor.

The rest of the recipe is practically straight from Nupur’s post — thank you Nupur, for the excellent instructions and thank you Coffee for inspiring me to get out the yeast!


Rye Sub Rolls
adapted from Nupur’s adaptation of Coconut and Lime’s

1 c unbleached all-purpose flour (I used King Arthur’s)
1/2 c whole-grain rye flour (I used Hodgson Mill)
1 tsp salt

1/2 c warm water
2 tsp yeast
1 tsp molasses


In a large bowl, combine flours and salt. In a smaller bowl, mix molasses with warm water and add the yeast. Stir well and allow to proof for 5 minutes.

rye and all purpose flours, yeast mixture
rye and all-purpose flours, yeast mixture

Stir the yeast mixture into the dry mixture to form a soft dough. This will be somewhat stickier than an all-wheat dough. Turn onto a bread board and knead gently for about 5 minutes. If the dough is very sticky, sprinkle a small amount of all-purpose flour on your hands and continue kneading. Try not to add too much extra flour. When the dough is fairly smooth, shape into a ball, rub a small amount of vegetable oil over the surface, and leave to rest in the large bowl about one hour. Cover the bowl with a damp cloth to prevent drying. The dough may not double but you will know it’s risen.

After the dough has risen, gently deflate it and divide into four portions. Cover with the damp towl and allow to rest 20-30 minutes.

rye dough
rye dough, kneaded and ready for rising

rye dough risen
rye dough, after rising one hour

rye rolls rising
rye rolls before second rise — grape tomato for size comparison

Sprinkle the counter or bread board with cornmeal and gently form each portion of dough into an oblong roll shape. Cover with the towel again, and let rise another hour.

rye rolls risen
rye rolls after the second rise

Preheat the oven (with pizza stone inside, if you have one) to 450F. Place the rolls on the pizza stone (or cookie sheet sprinkled with cornmeal) and throw 4-5 ice cubes on the oven floor. Close the door and bake 5 minutes. After the 5 minutes are up, reduce heat to 400F and throw a few more ice cubes on the floor. Let the rolls bake another 15 minutes, remove and cool slightly before gobbling up.

hot ryeΒ rolls
fresh from the oven: rye rolls a la Nupur

One of the fun things about MBP is it gives me an excuse to bookmark all sorts of recipes I wish to try (not that I need my arm twisted to do that!). Here are some other breads I’d love to make:

Cynthia’s Cheese Batter Bread

Jugalbandi’s Strong Black Pumpernickel Bread

Shn’s Khoubis Arabi (Pita Bread)

Oh, and my favorite smell in the kitchen has to be Thanksgiving Day apple pies baking… all that sweet-spicy goodness! Course B-R-E-A-D isn’t bad either! πŸ™‚



  1. shyam said

    Wow, your bread sure rose beautifully! The one or two times I tried making bread, the dough stayed stubbornly put and would NOT rise… and of course what I baked turned out to be rocks, not rolls πŸ˜€

    Hahaha, Shammi, rocks not rolls! πŸ˜‰ That’s been my experience more times than I care to admit — so I got scared to use yeast. Then I discoverd bulk yeast from a nearby health food store. I keep in the fridge and use it rarely (the expiration date isn’t till 2008). Works much better for me than the packaged grocery store variety. Try again, I bet you can do it! πŸ™‚

  2. Asha said

    I love the look of Rye bread. I agree. Her MBP makes us look and cook from other bloggers which I enjoy!:))

    Thanks Asha, I was happy with those rolls. That’s the best part of blogging, for me … all these great new recipes to try everywhere I look! πŸ˜‰

  3. wow…the bread sure looks great….It has risen nicely….;-)

    Thank you Sirisha! Very nice name for your blog πŸ™‚

  4. Jyothi said

    hhhmmm….yummy. Great entry…

    Thank you Jyothi πŸ™‚

  5. Siri said

    The color of the bread is amazing… and so soft too. Thanks for all the informative links.. esp the Flour Substitute one..:D

    Thank you, Siri! Glad you found the links useful — I was pleased to find that flour one πŸ™‚

  6. Suganya said

    Such a detailed explanation and such a healthy indulgence πŸ™‚ Drool over tamatar chutney!

    Suganya, thanks — you’ve got to try Nabeela’s chutney, you’ll be hooked and I know you’ll take a far better pic than I! πŸ™‚

  7. Puspha said

    Very fresh looking bread. Good job.

    Thanks Pushpa — one decent result is enouragement to try more yes? πŸ™‚

  8. Great looking rolls there Linda!

    Thank you Roopa πŸ™‚

  9. sharmi said

    that looks lovely. very nice recipe and thanks for the links.

    Thanks Sharmi. I was just over at your blog. I can’t believe how much I miss when I miss even a day there! πŸ™‚

  10. Mishmash! said

    hey thanks….you have given me that nudge to try this one πŸ™‚ nothing like homemade fresh bread!!


    Hope you have fun baking, Shn! πŸ™‚

  11. bee said

    rye is our fav bread flavour. thanks for this recipe, linda.

    If you try, I hope you enjoy Bee. I really loved that dark rye you have — will get to that when I have a whole day to bake πŸ™‚

  12. Cynthia said

    Oh man, these look sooo good.

    Thanks Cynthia! πŸ™‚

  13. Roopa said

    wow linda the rolla are so very inviting πŸ™‚ i baked a few butter rolls too but no time to blog yet haha

    Thank you Roopa — look forward to seeing butter rolls in your blog too πŸ™‚

  14. Raaga said

    These look beautiful πŸ™‚

    Thank you Raaga πŸ™‚

  15. mm said

    Can see will have to get more rye flour….been using the old stuff up in birdie bricks,,,

    You should let me post your bird blocks recipe sometime, mm πŸ™‚

  16. Nupur said

    Wow! Just incredible! Linda, there is a talented baker hiding inside you πŸ™‚ Rye flour is new to me, but it gives such a hearty look to those beautiful rolls! I love the touch of molasses too.
    All credit for the recipes goes straight to Rachel!

    Thanks Nupur — Rachel’s recipe and your adaptation certainly worked like magic for me! Thanks for the inspiration πŸ™‚

  17. Cinnamon said

    They look beautiful!!! Never tried using Rye flour!!! And would surely love to try ur version!!

    Thank you Cinnamon — they were really much easier than I thought! πŸ™‚

  18. indosungod said

    what a lovely combination of bread and chutney, rye flour rolls look awesome, I can smell them here with the melted butter on top looks so delicious.

    Thanks ISG, they did smell good coming from the oven πŸ™‚ Can’t go wrong with Nabeela’s chutney, either!

  19. Pooja V said

    This is excellent. Never tried rye before. Very nice recipe.

    Thank you Pooja, and thanks for stopping by. I must visit your blog too πŸ™‚

  20. Nabeela said

    Hi Linda! Sorry I have taken sooooo loooooong to get to your blog. I’ve been reading up all the blogs from my RSS feed…and just reached “O” πŸ™‚
    The rye bread looks scrumptious…..makes me want to bake a bread too πŸ™‚
    And I’m glad you liked the tamatar chutney!

    Happy to see you down at this end of the alphabet, Nabeela! Glad you liked the bread — you’re a great baker I know, should be a piece of cake for you — no pun πŸ˜‰ That chutney is my go-to recipe when I have a lot of tomatoes, always yummy! πŸ™‚

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