Active Time

　　45 min

　　Total Time

　　4 hr

　　A basket full of freshly baked rolls adds a welcoming touch to any holiday table. Combining the crunch of a cracker with the tender yeastiness of bread, these little numbers are especially fun.

　　

Ingredients

Makes 16 rolls

　　

For rolls:

1 1/4 teaspoons active dry yeast

　　1 scant cup warm water (105-115°F), divided

　　3/4 teaspoon sugar

　　2 1/4 cups unbleached all-purpose flour plus more for kneading and dusting

　　1/3 cup light or dark rye flour

　　1 1/4 teaspoons salt

　　

For rye-crisp tops:

1/4 cup unbleached all-purpose flour

　　2 tablespoons light or dark rye flour

　　1/8 teaspoon salt

　　2 tablespoons water

　　1 tablespoon olive oil

　　1 large egg white

　　

Make dough:

Step 1

Stir together yeast, 1/4 cup warm water, and sugar in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

　　

Step 2

Stir flours, salt, and remaining scant 3/4 cup water into yeast mixture with a wooden spoon until a soft dough forms.

　　

Step 3

Turn out dough onto a well-floured surface and knead with lightly floured hands until dough is elastic and smooth but still supple and slightly sticky, 6 to 8 minutes. Form dough into a ball.

　　

Step 4

Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft- free place at warm room temperature until doubled, 1 to 2 hours.

　　

Make rolls:

Step 5

Punch down dough (do not knead). Remove from bowl and fold into thirds like a letter. Divide into 16 pieces and roll each piece into a ball, transferring to a parchment-paper-lined baking sheet and loosely covering with plastic wrap (or towel). Let rise in a warm place until doubled, about 1 hour.

　　

Step 6

Lightly brush each ball of dough with some of egg white. Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll. Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.

　　

Make rye-crisp tops while rolls rise:

Step 7

Stir together flours and salt, then stir in water and oil until a dough forms. Turn out dough onto a lightly floured surface and knead 4 or 5 times. Divide into 16 very small pieces. Roll out each piece on lightly floured surface to a thin round (about 2 inches; shape need not be perfectly round) and arrange in 1 layer on a sheet of parchment.

　　

Step 8

Beat egg white with a pinch of salt and lightly brush some of it onto rounds. Let stand, uncovered, to dry slightly while rolls rise.

　　

Assemble and bake rolls:

Step 9

Preheat oven to 425°F with rack in middle.

　　

Step 10

Lightly brush each ball of dough with some of egg white. Gently lay a round of rye-crisp dough, egg-wash side up, on top of each roll. Bake rolls until golden-brown, about 20 minutes. Cool to warm or room temperature.

　　Cooks' notes:

　　•Dough can be formed into balls and allowed to rise slowly, covered well with plastic wrap and chilled, 8 to 16 hours. Bring to room temperature while making rye-crisp tops.

　　•Rolls are best the day they are baked but can be frozen (first cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.