These rye rolls have a delicious rye flavor that is off-set with just enough white flour to make them soft and fluffy. You can top them with more caraway or other seeds for an extra crunch as well. I love them with soups and stews or even as a great breakfast roll that you break in half and add some butter and jam or cold cuts and cheese. They take a fairly short amount of time to come together and they freeze really well both before and after baking.
Dalamánky
Make your pre-fermentation: In a large bowl mix together warm water, honey, yeast and flour mix until everything is incorporated (it should be a wet goo) and let sit, covered, in a warm place for 45 minutes.
After the pre-ferment has risen, add to it the rest of the ingredients into the bowl with the pre-ferment and mix with your hands until a soft, elastic dough has formed. You may need to add a small amount of white flour if the dough is very sticky but once you can form the dough into a ball, simply cover with a towel again and let rise for an hour.
Once risen, sprinkle a work surface with flour and kneed the dough for 2-3 minutes until it doesn't stick to the surface as much, then pull up the edges of the dough and fold like a letter.
Divide the dough into eight equal-sized pieces. To each piece roll into an oval, then roll the bun up like a jelly roll, shaping the bun into an oval or circle once rolled and then place it seam side down. Repeat for the rest of the ball.
Place the rolls on a baking sheet lined with parchment paper, score the middle of each roll with a razor of knife and then cover with a towel and let rise in a warm place for 30 minutes.
To bake: Preheat the oven to 215°C and bake for 20-25 minutes until they brown evenly.
Adapted from Cook Like Czechs