Chuck conways o'breads rye currant rolls

Yield: 2 Dozen

Measure Ingredient
1 cup Emeril's sourdough starter
3 cups Bottled water
4½ cup Flour
2½ cup Stone ground rye flour
2 tablespoons Coarse salt
2 cups Dried currants
\N \N Corn meal

In a large mixing bowl stir together starter and water. Mix in half of the white flour and half of the rye, one cup at a time, and salt.

Stir in currants, remaining rye flour and enough of the white flour to make a stiff dough. When dough is too stiff to stir, turn out on to work surface. Knead until it comes together in a mass, about 8 mins; dough will still be slightly sticky. Transfer to a clean mixing bowl, cover and set aside until double in size. Turn out dough on lightly-floured surface and punch down with floured hands. Knead briefly and divide in two. Roll each half into a log about 3 inches in diameter; cut each into 12 rolls. Using palm of hand roll each piece of dough into a small, tight round roll. Place rolls, about 2 inches apart, on a cornmeal dusted baking sheet. Cover and set aside to rise, until barely doubled. Preheat oven to 450~. Bake for 30 mins. For crusty rolls, spray walls of oven with water with a plant mister. Formatted by jayne@...

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