These are made in a pan, just like English muffins, but I changed the ingredients a lot.

Pan Baked Dill Rolls (yield 11 pieces)

150g whole wheat flour (1 1/4 cup)
150g dark rye flour (1 1/2 cup)
3/4 cup water
1 tsp. salt
2 tsp sugar
2 Tbs. fresh dill weed, chopped
1 pk. active dry yeast
corn flour

[I was lazy again, so I made the dough in my bread machine. This is great because rye flour sticks to your hands like crazy. If you don't have one, just sift together flour, sugar, salt and dill. Dissolve the yeast in lukewarm water and proof. After 15 minutes, add to flour mixture and kneed for ten minutes. Place in a bowl and cover with a damp kitchen towel. Let rise in a warm place for an hour. Put the dough on a surface covered with a small amount of corn flour and kneed again for one minute. ]

Divide dough into 11 pieces and form into disks. Place in a lightly oiled and lightly floured (use corn flour again) cast iron skillet. Cook on low to medium heat until browned on both sides.


And don’t forget to put some hair onto the rolls:)