Rye Caraway Rolls

Break the yeast into small pieces so it distributes more easily through the flour.

The liquid should only be lukewarm (not hot) so the yeast stays active.

If the dough is very sticky, add only a little flour so the rolls stay nice and airy.

A draft-free spot is ideal; you can also place the bowl in the switched-off oven with the light on.

Weigh the dough portions for evenly sized rolls.

Egg white gives a shine; alternatively you can brush with a little milk.

The surface should be visibly risen and when pressed lightly it should slowly spring back.

A well preheated oven helps the rolls get a good oven spring.

If they sound hollow when tapped on the bottom, they are baked through.

Cooling on a rack keeps the crust crisp because no moisture accumulates underneath.