Put the rye kernels and boiling water in a bowl to soak them. Stir and let them steep for 1 hour.
Add beer and yeast while stirring.
Add the rest of the ingredients (except the rye flour) and mix well. I used a mixer with a dough hook.
Add about 150-200 grams of rye flour at a time until you have a good and slightly sticky dough. I used about 750 grams of rye flour.
Let the dough rise under a cloth (preferably in a warm place) for 1 hour.
Now simply place the rolls as "dollops" on a baking sheet covered with baking paper. It doesn't matter if they are slightly different in size or not perfectly round.
Bake them at 200 degrees Celsius (392 degrees Fahrenheit) in a conventional oven for 40 minutes.
