In a small bowl, mix lukewarm water, sugar, and dry yeast. Let it sit 5–10 minutes until frothy.

Mix Dough:

In a large bowl, combine rye flour, spelt flour, and salt.

Gradually add the yeast mixture and knead until a smooth, elastic dough forms (about 8–10 minutes by hand or 5–6 minutes with a stand mixer).

First Rise:

Cover the dough with a damp cloth and let it rise in a warm place for 1–1.5 hours, until doubled in size.

Shape Rolls:

Divide the dough into 8–10 equal portions. Shape each into a small round or oval roll.

Place rolls on a baking sheet lined with parchment paper. Optional: sprinkle seeds on top.

Second Rise:

Cover loosely and let rise for 30–40 minutes.

Bake:

Preheat oven to 220°C (430°F).

Bake rolls for 18–22 minutes until golden brown and crisp on the outside.

Let cool on a wire rack before serving.

Serving and Storage Tips