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
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
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.
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