How to Make Cold Proofed Deli Rye Bread Rolls

I’ve made a couple of versions of this bread over the years. Starting with the deli rye loaf. And later with the deli rye rolls. Both are great recipes, but they involve techniques that I don’t use very often anymore. One being kneading. The other being a pre-ferment.

This recipe simplifies the process and maximises the taste by using the cold proofing method. Resulting in a hearty roll perfect for savoury fillings. Cold proofing allows us to bake these rolls for breakfast straight from the fridge.

If you have never used the cold proofing method, I would suggest you watch my cold proofing guide to get to know it a little first.

This recipe makes 4 rolls. To make more multiply the ingredients.


Watch the video down below for detailed instructions.


For the dough

200g (7.05oz) white bread flour

50g (1.75oz) whole rye flour or white rye flour

2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.25oz) fresh yeast

5g (0.17oz) salt

170g (6oz) water*

*To learn more about dough temperature control click here.


To top –

1 egg for brushing

Caraways seeds to sprinkle


The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.


If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.


1.      In a large bowl combine the water, yeast, salt, and rye flour. Mix until smooth.

2.      Add the white flour and mix to a dough. *Desired dough temperature 24C – 25C (75F – 77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.

3.      Ferment the dough for 30 minutes.

4.      Fold.

5.      Ferment for 30 more minutes.

6.      Divide into 4 equal pieces and pre-shape into balls. Leave to rest for 15 minutes.

7.      Do the final shaping and place the dough balls on a non-stick paper lined tray. You can now do what I did and brush the buns right away and top them with seeds. Or you can leave that step for the next day. I believe the seeds will stick better if you do it on the next day. I just wanted to be extra lazy and not have to do anything in the morning ? Alternatively, you can mix the caraways seeds into the dough instead of topping the rolls with them.

8.      Cover and place the dough in the fridge to cold proof for 12 hours.

9.      Bake straight from the fridge in a pre-heated oven at 160C (320F) fan on for 25 – 30 minutes.

Leave to cool down slightly and tuck in.

If you want to recreate my sandwich, then you will need these items:

For the sauce

1 part Worcestershire sauce

2 parts yellow mustard

6 parts mayo

6 parts ketchup

1 part dill or chives


For the fillings


Smoked cheddar

Sliced gherkins



Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.


Your oven may be different too, so your baking time may vary.

Watch the video here

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