Austrian-Inspired Rye & Cottage Cheese Caraway Rolls
Dense, protein-rich rye rolls flavored with caraway and cottage cheese for a moist, savory crumb.
Best for High-protein, fiber-rich breakfast or sandwich rolls
Inspired by Austrian rye baking, these small rolls use cottage cheese for extra protein and a tender crumb while dark rye adds substantial fiber and flavor. Caraway seeds give the quintessential aromatic lift; a short knead plus gentle stretch-and-folds keep the texture open without overworking the rye. They’re sturdy enough for open-faced sandwiches or thinly sliced for breakfast with butter and radish.
Ingredients
- 250 g medium rye flour , sifted if lumpy
- 150 g Bread flour
- 200 g small-curd cottage cheese , room temperature
- 80 ml warm water , about 38–40°C
- 7 g Instant yeast , one standard sachet
- 10 g fine sea salt
- 1 large eggs , room temperature
- 15 ml olive oil , extra-virgin or light
- 5 g honey , liquid sweetener to aid fermentation
- 15 g caraway seeds , whole seeds, plus extra for sprinkling if desired
- 1 large eggs , beaten with 1 tsp water (optional) (optional – can be omitted)
- 30 g Sunflower seeds , for topping or folding into dough (optional) (optional – can be omitted)
Instructions
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1
Combine the dry ingredients: in a large bowl whisk together rye flour, bread flour, instant yeast, caraway seeds and sea salt until evenly distributed.
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2
Whisk the wet: in a separate bowl blend cottage cheese with warm water, the egg, olive oil and honey until mostly smooth (a few small curd pieces are fine). Add wet to dry and stir with a sturdy spoon or dough scraper until a shaggy, sticky dough forms.
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3
Knead and bulk ferment: turn the dough into a lightly oiled bowl, perform 4 quick kneads or 6–8 turns on a floured surface to bring it together (rye will stay tacky). Cover and let rest at about 24–26°C; perform three stretch-and-folds during the first 30 minutes (reach under, pull up and fold over). Leave to proof until slightly puffed, about 60 minutes total.
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4
Shape and final proof: gently deflate the dough and divide into 8 equal pieces (about 90–100 g each). Shape into tight rolls and place on a parchment-lined baking sheet, leaving 3–4 cm between. If using, brush with beaten egg wash and sprinkle extra caraway or sunflower seeds. Cover loosely and proof for 30–40 minutes until the rolls are noticeably pillowy but not fully doubled.
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5
Bake: preheat the oven to 220°C (use a baking stone or heavy sheet if available). Bake the rolls 20–22 minutes until deeply golden-brown and the crust is firm (internal temperature about 95°C) — they should sound slightly hollow when tapped on the bottom.
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6
Cool: transfer to a wire rack and cool at least 30 minutes before slicing to let the crumb set (they taste best slightly warm but not piping hot).