Crusty Rye Rolls

These are deliciously tasty, and surprisingly easy to make too. The first time I made these, I didn’t have a dough hook, and kneading by hand took a lot of work. A dough hook makes them a breeze in comparison.

I made the dough last night, left it for 12 hours, and baked these this morning at half seven, in time for breakfast and all. We have an air fryer, and from experimentation setting it to bake at 210 degrees Centigrade for about 20 minutes seems to work pretty well. The air fryer heats up faster and still delivers a good crust, even though I didn’t use any water tray or ice cubes to generate steam as you would in a regular oven. Fresh bread is irresistible to me, so I devoured two with some smoked sausage and a coffee. Filling and satisfying on a cold day!