Pumpernickel Rolls
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Pumpernickel Rolls
Last updated 6/12/2012 12:59:35 AM. Recipe ID 22577. Report a problem with this recipe.
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      Title: Pumpernickel rolls
      Yield: 4 Servings
      2 ts Active dry yeast
      1 c  Warm water
      1 tb Melted butter
      1 ts Sugar
      6 tb Dark molasses
      1 tb Caraway seeds
    1/2 c  Mashed potatoes
      3 tb Melted semi-sweet chocolate
      2 c  Rye flour
    1/2 c  Whole wheat flour
    1/4 c  Cornmeal
    1/4 c  Flour
      1    Egg , slightly beaten
      2 tb Poppy seeds
  Preheat the oven to 350 degrees. In a large bowl dissolve the yeast
  in the water. Add the butter, sugar, and molasses and mix well. Stir
  in the caraway seeds, potatoes, chocolate, rye and wheat flours, and
  the cornmeal. Using your hands, mix the ingredients together, do not
  over handle. Form into a smooth ball. Grease a bowl, turn the dough
  into the bowl and cover with plastic wrap. Allow the dough to rise
  for 1 1/4 hours or until double in size. Flour the work surface and
  turn the dough out onto the floured surface and punch down. This will
  allow any gases to escape. Using your hands flatten the dough into a
  circle about 1 inch thick. Cut the dough into pieces and form each
  into a roll about 3 inches in diameter. Place the rolls on a
  parchment lined baking sheet. Brush the rolls with the egg wash and
  sprinkle with the poppy seeds. Bake for 25 minutes or until golden
  brown. Remove from the oven and allow to cool.
  Yield: 18 rolls

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Recipe ID 22577 (Apr 03, 2005)

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