Lunch: Rye Dinner Rolls with Crisp Tops

Recipe by /contributors/maggie-ruggiero A basket full of freshly baked rolls adds a welcoming touch to any holiday table. Combining the crunch of a cracker with the tender yeastiness of bread, these little numbers are especially fun.

Ingredients

1 1/4 teaspoons active dry yeast
1 scant cup warm water (105-115 °F), divided
3/4 teaspoon sugar
2 1/4 cups unbleached all-purpose flour plus more for kneading and dusting
1/3 cup light or dark rye flour
1 1/4 teaspoons salt

Instructions

Stir together yeast, 1/4 cup warm water, and sugar in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Stir flours, salt, and remaining scant 3/4 cup water into yeast mixture with a wooden spoon until a soft dough forms.
Turn out dough onto a well-floured surface and knead with lightly floured hands until dough is elastic and smooth but still supple and slightly sticky, 6 to 8 minutes. Form dough into a ball.
Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft- free place at warm room temperature until doubled, 1 to 2 hours.

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