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Pumpernickel Rolls recipe

Beginning with a starter or a sponge, greatlyenhances the flavor and texture of these hearty rolls. Made small,these make wonderful side rolls. Made larger, these make a goodsandwich roll.

Recipe: Pumpernickel Rolls

Quick sponge:
1 cup warm water
1 tablespoon active yeast
2 tablespoons caraway seeds
2 teaspoons malt flour or syrup (or brown sugar)
1 cup coarse or dark rye flour
1/4 cup white bread flourDough:
1/2 cup warm water
2 to 4 teaspoons baker’s caramel*
2 teaspoons salt
1/4 cup brown sugar, packed
2 1/2 to 3 cups white bread flour
Beaten large egg whiteCaraway seeds for sprinkling

  • An hour before making dough, mix togetherwater, yeast, caraway seeds, malt flour or syrup, rye and whitebread flours. Stir to make a thick mixture and let stand onehour.
  • Stir down spongy mixture and add remainingwater, salt, sugar, and most of white bread flour. Stir untildough can be kneaded (by hand or dough hook) adding additionalflour as required to make a soft, springy dough (6 to 8 minutes).
  • Place dough in a well greased bowl, coverwith plastic wrap and let rise until doubled, about 45 minutes.
  • Divide dough into 12 or 16 portions, dependingon size of rolls required. Form each into a ball and place ona parchment paper-lined baking sheet, spaced three inches apart.Brush each roll with egg white and sprinkle on some caraway seeds.Let rise, until double in size, about 30 to 45 minutes.
  • Bake in a preheated 400°F (205°C)oven, 15 to 18 minutes, until rolls are slightly firm when pressedwith fingertips.

    Makes 12 to 16 rolls.

    * Baker’s caramel can be found at bakingsupply stores and some supermarkets or you can use Kitchen Bouquet.


    • For Pumpernickel Onion Rolls: Add 1/2cup finely minced onions at the end of step 2.
    • For Pumpernickel Cranberry Rolls: Add1 cup dried cranberries at the end of step 2.
    • For Pumpernickel Currant Rolls: Add 1cup currants at the end of step 2.

    Pumpernickel Rolls – Kitchen Cat

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  • Comments

    1 Comment


    Even though these rolls contain pumpernickel flour, they were still light and soft. They are best served warm from the oven. The leftovers can be kept for a day or two, though Just reheat them in the oven at about 300?F for 5 10 minutes until they are warm and toasty. oh gawd i am so going to be making these babies at some point!! i am head over heels in love with a good dark bread molasses too?!! mmmmmmmmm

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