Still Life: Raisin Pumpernickel Rolls

[Guest guest]

I made these the other day. After adding the rye flour and then the white

flour, I was only able to add about 1 cup of whole wheat before I had the

firmest dough I've ever worked with. I ended up adding more water. The

rolls turned out tasty but heavy, which was fine for us. And the dough was

so heavy that it took longer to raise than suggested here. Kathleen

 

* Exported from MasterCook *

 

Raisin Pumpernickel Rolls

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 32

Serving Size : 16 Preparation Time :0:00

Categories : Breads Buns And Rolls

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup semisweet chocolate chips

3 tablespoons butter

1 cup lukewarm water

2 packages active dry yeast

1/2 cup molasses

1 1/2 tablespoons Postum

1 1/2 teaspoons salt

1 cup raisins

2 cups rye flour

2 1/2 cups unbleached white flour

2 cups whole wheat flour -- as needed, up to 3

oil for the bowl and the dough

cornmeal for the baking sheet

 

Preparation time: 4 to 5 hours, most of which is rising time. Yield: 16 rolls.

 

Don't be startled by the presence of chocolate chips in this recipe. They

serve to darken, moisten, and slightly sweeten the rolls but their presence

will be extremely subtle.

 

If you don't have Postum, you can use instant coffee. You can even use

strong black coffee, and just slightly adjust the amount of flour to

accommodate the change. Remember that, apart from sensitivity to heat,

dough is quite flexible.

 

Also, don't be discouraged by what seems like a major preparation time

commitment. During most of those 4 to 5 hours the dough is rising, and you

are free to do other things. There is only a modest amount of actual labor

required. The result is really worthwhile, and the rolls keep for up to

two weeks if kept in a sealed plastic bag in the refrigerator. They are

delicious sliced and toasted.

 

NOTE: The rolls can be assembled up to three days in advance of

baking. Store them in an airtight plastic bag in the refrigerator.

 

1. Melt the chocolate chips and butter together over very low heat, then

remove from heat and cool to room temperature.

 

2. Place wrist-temperature water in a large bowl. Sprinkle in the yeast

and let it stand 5 minutes. It will be foamy.

 

3. Stir in molasses with a wooden spoon. Add Postum, salt, and raisins.

 

4. Making sure it is no warmer than room temperature, drizzle in the

chocolate mixture, mixing constantly

 

5. Add rye flour and 1 cup each of the white and whole wheat. Stir as

vigorously as possible with a wooden spoon.

 

6. Gradually knead in all the white flour plus enough additional whole

wheat flour to make a smooth, nonsticky dough. Turn the dough out onto a

floured surface and knead about 10 minutes. The dough will be dense. Let

it rest while you clean the mixing bowl.

 

7. Lightly oil the bowl and the top surface of the dough. Put the dough

in the bowl, cover with a clean towel, and let rise in a warm place for at

least 3 hours. It will rise by about half of its original volume.

 

8. Punch down the dough and knead it on a floured surface another 5

minutes or so. Cut the dough in half, then cut each half into 8 equal

parts. Knead each little piece for a minute or two, and form into a ball

(it should be the approximate size of a slightly overweight golf ball).

 

9. Dust a baking sheet (or two, depending on the size) with cornmeal, and

arrange the balls of dough at least 3 inches apart. Let the dough rise

again for 45 minutes to 1 hour. (You may also let it rise in the

refrigerator. Wrap the baking sheet loosely but airtight in a plastic bag

and refrigerate. The rolls can remain stored this way up to three days

before baking. They can go into a preheated oven directly from the

refrigerator.

 

10. Preheat oven to 375F. Bake for 30 minutes, or until the rolls sound

hollow when thumped. Remove from the sheet and cool at least 10 minutes

before serving.

 

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