PUMPERNICKEL ROLLS

Course : Breads
Serves: 1
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Ingredients:

2 teaspoons dry yeast
1 Cup warm water
1 tablespoon melted unsalted butter
1 teaspoon sugar
6 tablespoons dark molasses
1 tablespoon caraway seeds
1/2 cup mashed cooked potatoes
1 tablespoon finely chopped semisweet chocolate
2 cups rye flour
1/2 cup whole wheat flour
1/4 cup cornmeal
1 bunches all-purpose flour
 

Preparation / Directions:

Line a baking sheet with parchment or wax paper. In a large bowl dissolve the yeast in the water. Add butter, sugar, and molasses and mix well. Stir in caraway seeds, potatoes, chocolate, rye and wheat flour and cornmeal. Using your hands, mix the ingredients together and knead until you have a smooth ball of dough. Cover the bowl with a towel, place in a warm spot in your kitchen, and allow to rise for about 1 1/4 hours. About 15 minutes before baking, preheat the oven to 350 degrees. Spread all-purpose flour on a flat surface and using your hands, flatten the dough into a circle about 1 inch thick. Cut the cough into 18 pieces and form each into a roll about 3 inches in diameter. Place rolls on baking sheet and bake until they are brown and firm, for about 30 minutes. Remove from the oven and set aside to cool.

 

Nutritional Information:

1896 Calories (kcal); 8g Total Fat; (3% calories from fat); 48g Protein; 419g Carbohydrate; 0mg Cholesterol; 70mg Sodium


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