Description
A delicious soft pumpernickel sandwich roll that looks professionally made and will outshine anything you can get at the store.
Ingredients
- 3 ½ cups bread flour (16 oz.)
- 2 tsp. salt
- 2 Tbs. dry milk
- 2 Tbs. butter
- 2 Tbs. sugar
- ¼ cup rye flour
- 1/3 cup whole wheat flour
- ¼ cup cornmeal
- 3 Tbs. cocoa
- 3 Tbs. molasses
- 1 5/8 cups water heated to 105˚-110˚ (13 fl. oz.)
- 1 ½ tsp. dry yeast
- Flour for dusting the rolls
- Butter for greasing the pans
Instructions
- Put 1 ½ tsp. yeast in a bowl and add 1 cup of water which has been heated to between 105-110˚. Reserve the remaining water. Add 2 tablespoons of sugar for the yeast to feed on and let the yeast proof for 5 minutes.
- While the yeast is proofing, combine in a mixing bowl 3 ¼ cups bread flour, 2 teaspoons salt, 2 tablespoons dry milk, 2 tablespoons softened butter, ¼ cup rye flour, 1/3 cup whole wheat flour, ¼ cup cornmeal, 3 tablespoons cocoa and 3 tablespoons molasses.
- When the yeast has proved it has proofed, pour it into the mixing bowl with the other ingredients, pour your remaining water into the proofing bowl to get all of the yeast mixture out, and pour that into the mixer bowl as well.
- Turn the mixer on low, and mix for 10 minutes. The dough may be very sticky at this point, but should be cohesive.
- Remove the dough from the mixer, plop it on the counter, and knead it for another minute or two, incorporating a little flour if needed to keep the dough from sticking to everything. Pat into a happy sized ball.
- Grease a new bowl with 2 tsp. vegetable oil, and put the dough ball in the bowl, rolling it around to coat with oil. This will prevent it from sticking to the bowl as it rises.
- Cover the bowl, and let the dough rise in a warm place for about an hour, or until the dough has doubled in size.
- Once risen, plop back onto the counter, and punch it down to let out the air. Weigh it, if you like, then cut it / tear it into 7 roughly equal sized balls.
- Take each ball and roll it (without any flour on the counter), under your cupped hand until you have something that looks like a smooth ball. Place under a damp towel while you do the other ones.
- Let the dough rest again, this time for 5 minutes, to let the gluten calm down a bit. This will make the stretching easier.
- Flatten each ball, and use your fingers to make them into a circular disk about the width you think you’d like your rolls. Place them on a greased cookie sheet. I use two cookie sheets so that when they rise they won’t all stick together.
- Lightly sprinkle flour over them to keep the rolls from sticking to the towel, and then cover them with a dry towel, and place them in that warm place for them to rise for another hour.
- After about 45 minutes, preheat your oven to 350˚.
- When the timer goes off, remove the towel, place the pans in the oven, and bake for 16-20 minutes.
- Melt 2 Tbs. butter in a small pot, and use a pastry brush to brush the rolls when they come out of the oven.
- Let cool on a rack for at least 20 minutes.
- Prep Time: 2 1/2 hours
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
Keywords: bread, pumpernickel, rolls, sandwich