Chuck Conway's O'bread's Rye Currant Rolls
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Chuck Conway's O'bread's Rye Currant Rolls
  Rye    Currant    Rolls  
Last updated 6/12/2012 12:58:35 AM. Recipe ID 21376. Report a problem with this recipe.
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      Title: Chuck conway's o'bread's rye currant rolls
 Categories: E.
      Yield: 4 Servings
 
      1 c  Sourdough starter (previous
           Recipe)
      3 c  Bottled water
           Up to 4 1/2 cups flour
  2 1/2 c  Stone-ground rye flour
      2 tb Coarse salt
      2 c  Dried currants
           Corn meal
 
  In a large mixing bowl stir together starter and water.  Mix in half
  of white flour and half of rye flour, one cup at a time, and salt.
  Stir in currants, remaining rye flour and enough of white flour to
  make a stiff dough.  When dough is too stiff to stir, turn out onto
  work surface. Knead until it comes together in a mass, about 8
  minutes; dough will still be slightly sticky.  Transfer to a clean
  mixing bowl, cover and set aside until doubled in size.
  
  Turn out dough on lightly-floured work surface and punch down with
  floured hands.  Knead briefly and divide in two.  Roll each half into
  a log about 3 inches in diameter; cut each into 12 rolls. Using palm
  of your hand roll each piece of dough into a small, tight round roll.
  Place rolls, about 2 inches apart, on a cornmeal-dusted baking sheet.
  Cover and set aside to rise, until barely doubled. Preheat oven to
  450 degrees. Bake for 30 minutes.  For crusty rolls, spray walls of
  oven with water with a plant mister.
  
  Yield: 2 dozen rolls
  




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Recipe ID 21376 (Apr 03, 2005)

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