1. In a large mixing bowl combine softened butter and salt.

2. Gradually add 250g rye flour to the bowl mixing until a dough forms.

3. In a separate bowl whisk together 1 egg and 120ml milk.

4. Add egg mixture to dough and mix until smooth.

5. Stir in 2 tbsp light syrup if using.

6. Gradually add 375g all-purpose flour 60g at a time until dough is smooth and elastic.

7. Add 7g active dry yeast and mix until well combined.

8. Knead dough on a floured surface for 5-7 minutes until it becomes smooth and pliable.

9. Form dough into a ball and place it in a greased bowl covered with plastic wrap or a damp towel.

10. Let dough rise in a warm draft-free place for about 1 hour or until it has doubled in size.

11. Preheat oven to 200°C or 400°F.

12. Divide dough into 9 equal portions and shape each into a ball.

13. Flatten each ball slightly into a disk shape.

14. Place disks on a baking sheet lined with parchment paper leaving 2.5 cm of space between each roll.

15. Bake rolls for 15-20 minutes or until they are golden brown.

16. Remove rolls from oven and let them cool on a wire rack for 5-10 minutes before serving.