Serve alongside Wisconsin Beer Cheese Soup and Creamy Italian Sausage Soup for a complete meal.
These homemade Rye Dinner Rolls are an easy way to get fresh bread on the table without a lot of hands-on time. You can use a stand mixer or mix and knead by hand, so you don’t need any special equipment. Most of the work happens while the dough rises, so you can prep the rest of dinner or clean up the kitchen. The mix of all-purpose flour and rye flour gives you a soft roll with enough flavor to hold up next to soup, pasta, or simple weeknight meals.
Each batch makes a dozen rolls that hold their shape, so they work well for sliders, mini sandwiches, or serving with butter and a little salt. They keep well at room temperature for a couple of days, freeze without getting crumbly, and reheat nicely, which makes them a good option for make-ahead dinners, lunches, or snacks.
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💛 Why you’ll love this recipe
- Straightforward instructions if you’re new to making bread.
- Most of the 3-hour total time is hands-off rising; active work is only about 15 minutes.
- Ingredients you can easily find at any grocery store.
- Soft texture with a deeper flavor from the rye.
- Make-ahead and freezer-friendly for holidays or busy weeks.
➡️ Ingredients you’ll need
⏲ How to make this rye dinner rolls recipe
👉 Easy ingredient swaps
- Milk: Any dairy milk (whole, 2%, 1%, skim) is fine, and most non-dairy milks will also work.
- Butter: Salted butter is fine, just reduce the added salt to about 1 ½ teaspoons.
- Sugar: Light brown sugar will work.
- All-Purpose Flour: Bread flour will give a slightly chewier texture as written.
- Yeast: Instant yeast in the same amount works; the dough may rise a little faster, which is totally fine as long as they rise to about double.
✨ Variations
- Seeds: Sprinkle sesame seeds or poppy seeds on top after brushing with egg wash.
- Herb rolls: Mix in dried thyme or dried rosemary with the flour for extra flavor.
- Sandwich rolls: Shape into slightly larger balls for slider-style buns.
〰️ How to serve
- With butter, honey, and/or jelly — Add a pat of butter, a drizzle of honey or your favorite jelly, and a small pinch of salt.
- For sliders — Slice and fill with your favorite meats or cheeses.
- With soup — Great for dipping into soups, like chicken pot pie soup, Hungarian mushroom soup, and kale and white bean sausage soup.
- With pasta — Perfect for scooping up thicker sauces.
💬 FAQs
What if my dough is too sticky or too dry?
If it’s very sticky, sprinkle in a little more flour (a tablespoon at a time). If it feels dry or tight, knead in a teaspoon or two of milk until it softens.
Can I make these ahead of time?
Yes. Bake the rolls, let them cool completely, then store them tightly covered in the fridge for up to a week. They reheat well in the oven at 300°F for 5-10 minutes.
Can these rolls be frozen?
Yes, freeze the baked rolls for up to 3 months in an airtight container. Thaw at room temperature, then warm in the oven. You can also freeze the shaped dough in a disposable pan — thaw and let them rise before baking.
How long do leftovers last?
Stored in a sealed bag or container, the rolls last 2-3 days at room temperature or up to 1 week in the fridge.
📚 More bread and baked side dish recipes
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Rye Dinner Rolls
Ingredients
- 1 ½ cups (354.9 mL) whole milk
- ¼ cup (58 grams) unsalted butter
- ¼ cup (50 grams) granulated sugar
- 2 ½ cups (300 grams) all-purpose flour
- 1 cup (120 grams) rye flour
- 1 pack (7 grams) dry active yeast
- 2 teaspoons (4 grams) salt
Optional Egg Wash
- Egg
- Water
Equipment
- Stand Mixer, optional, not required
Instructions
- Warm Milk Mixture: In a small saucepan, heat 1 ½ cups (354.9 mL) whole milk, ¼ cup (58 grams) unsalted butter, and ¼ cup (50 grams) granulated sugar over medium-low until mixture reaches about 90°F. It should feel warm, not hot. Remove from stovetop heat.
- Mix Dough Base: In a stand mixer bowl (or a large mixing bowl), combine 2 cups all-purpose flour, 1 pack (7 grams) dry active yeast, and 2 teaspoons (4 grams) salt. Pour in warm 1 ½ cups (354.9 mL) whole milk mixture and stir to combine. If using a stand mixer, switch to dough hook.
- Add Remaining Flour: Add 1 cup (120 grams) rye flour and mix again. Slowly add remaining ½ cup all-purpose flour, about ⅓ cup at a time, until dough starts pulling away from the sides of the bowl. It should feel slightly sticky but soft.
- Knead Dough: Knead with mixer on medium for about 3 minutes, or knead by hand for 6-8 minutes. Cover bowl with a tea towel or plastic wrap and let it rise for about 2 hours, or until doubled in size.
- Shape Rolls: Line a 9×13-inch baking dish with parchment and coat with nonstick spray. Turn dough onto a lightly floured surface, divide into 12 pieces, and roll each into a ball. Place dough balls into prepared dish and cover again. Let rise for another 30 minutes.
- Optional Egg Wash: Beat egg with a little water and brush it lightly over the tops of the rolls.
- Bake: Preheat oven to 375 °F during the second rise. Bake rolls for 30 minutes or until golden brown. Let them sit for about 5 minutes before serving.
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