Sour Cream Rye Dinner Rolls

Adapted from King Arthur Flour

Sour Cream Rye Dinner Rolls


  • 1 cup (120g) Bread Flour
  • 1 cup (106g) medium rye flour or white rye flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon Everything but the Bagel seasoning
  • 2 tablespoons (28g) light or dark brown sugar, packed
  • 1/4 cup (50g) vegetable oil
  • 1 cup (227g) sour cream or full-fat plain yogurt, regular or Greek
  • 1/4 cup (57g) milk
  • 2 large eggs



Preheat the oven to 350-F. Grease the wells of a standard muffin pan, or line with papers.


In a large bowl, whisk together the vegetable oil, sour cream (or yogurt), milk, and eggs.


Place a sieve over the bowl and sift in the dry ingredients; mix until just companies. The batter will be thick.


Scoop the batter evenly into the wells.


Bake for 20-25 minutes, until a knife inserted in the center of a muffin comes out clean.

Rating: 5 out of 5.

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