Chuck conways o'breads rye currant rolls
2 Dozen
Ingredients
| Quantity | 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 |
| Corn meal | ||
Directions
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@...