In a large bowl mix together the water, milk, and yeast. Add the rye flour and the 2 cups of bread flour to the bowl and stir to combine. Mix in the salt and 1 of the eggs until well combined. Continue to mix until a dough is formed and pulls away from the sides of the bowl.
Flour a flat work surface and knead the dough for about 5 minutes by hand then roll into a smooth ball. Place the dough ball in a large clean bowl and drizzle the oil all over the top, flipping the dough ball around to coat in the oil. Loosely cover the bowl and allow the dough to rise in a warm place for about 1 hour.
Lightly flour a rimmed baking sheet. Punch the dough down and form it into 6 equal size balls. Lay the dough balls on the baking sheet at least 2-inches apart and lightly press them down so theyre roughly 3-inches in diameter. Generously sprinkle the buns with flour and set aside to rise for 30 more minutes.
Preheat the oven to 375°F.
Beat the remaining egg in a small bowl then brush the tops of the buns generously with some of the beaten egg. Sprinkle all the seeds on top of the buns and bake in the preheated oven until golden brown, 12 to 15 minutes.
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