Pumpernickel rolls
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Active dry yeast |
| 1 | cup | Warm water |
| 1 | tablespoon | Melted butter |
| 1 | teaspoon | Sugar |
| 6 | tablespoons | Dark molasses |
| 1 | tablespoon | Caraway seeds |
| ½ | cup | Mashed potatoes |
| 3 | tablespoons | Melted semi-sweet chocolate |
| 2 | cups | Rye flour |
| ½ | cup | Whole wheat flour |
| ¼ | cup | Cornmeal |
| ¼ | cup | Flour |
| 1 | Egg , slightly beaten | |
| 2 | tablespoons | Poppy seeds |
Directions
Preheat the oven to 350 degrees. In a large bowl dissolve the yeast in the water. Add the butter, sugar, and molasses and mix well. Stir in the caraway seeds, potatoes, chocolate, rye and wheat flours, and the cornmeal. Using your hands, mix the ingredients together, do not over handle. Form into a smooth ball. Grease a bowl, turn the dough into the bowl and cover with plastic wrap. Allow the dough to rise for 1¼ hours or until double in size. Flour the work surface and turn the dough out onto the floured surface and punch down. This will allow any gases to escape. Using your hands flatten the dough into a circle about 1 inch thick. Cut the dough into pieces and form each into a roll about 3 inches in diameter. Place the rolls on a parchment lined baking sheet. Brush the rolls with the egg wash and sprinkle with the poppy seeds. Bake for 25 minutes or until golden brown. Remove from the oven and allow to cool.
Yield: 18 rolls
ESSENCE OF EMERIL SHOW#EE2304