Rye Dinner Rolls

A close-up of golden-brown dinner rolls baked in a white rectangular dish.

These homemade Rye Dinner Rolls are soft and work for anything from weeknight soup to a holiday dinner. They’re made with both all-purpose flour and rye flour, so you get good rye flavor without heavy, dense bread. The dough rises twice for a tender texture and bakes into rolls with a light golden top. You can make them ahead and warm them before serving, and they’re simple enough even if baking bread still feels a little intimidating.

Prep Time15

Cook Time30

Rise Time2 30

Total Time3 15

Course: Bread, Snack

Cuisine: American

Keyword: Rye bread rolls, Rye dinner rolls, Rye rolls

Servings: rolls

Calories: 195kcal

Equipment

Stand Mixer optional, not required

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

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.

Notes

To Make In Advance: Prepare the dough and shape it into rolls, then place them in the baking dish. Cover tightly and refrigerate for up to 24 hours. When you’re ready to bake, let the rolls sit at room temperature until they double in size, about 45–90 minutes depending on your kitchen, then bake as directed.

Refrigerator Storage: Store baked rolls in an airtight container or sealed bag for up to 1 week. The rolls stay soft and hold their texture well when reheated.

Freezer Storage: Freeze baked rolls for up to 3 months. You can also freeze the shaped dough in a lined baking dish before the second rise. Thaw the dough in the fridge, let it rise until puffy, and bake as usual.

Reheating Instructions: Warm baked rolls in a 300°F oven for 5-10 minutes until soft and heated through, or microwave individual rolls for a quick option. If the rolls feel a bit dry, a light brush of melted butter helps bring back moisture.

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