Crusty Rye Sandwich Rolls

g %
Flour 3500g 70%
Medium Rye Flour 1500g 30%
Water 3000g 60%
Yeast 50g 1%
Salt 100 2%
Brown Sugar 200g 4%
Oil 100g 2%
Vital Wheat Gluten 15-g 3%
O-tentic Durum 200g 4%
Sapore Aroldo 150g 3%
Sapore Aida 100g 2%
Softgrain Sweet 5 Grain Clean Label 1000g 20%
Intens Fresh 2-40 7.5g 0.15%



  1. After full development has been reached in the mixer, remove from bowl and divide into 108oz (for divider/rounder) pieces
  2. Shape pieces into rounds.
  3. Let rest for 10-15min. 
  4. Press, place on divider/rounder board. 
  5. Place 15 rolls per preforated screen. 
  6. Place in proofer and bake at 375°F with a good amount of steam once fully proofed.  

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