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Marbled Pumpernickel Rye Rolls Recipe

The word “quick” is relative, especially when it refers to baking from scratch. Homemade breads and rolls are generally quite time consuming, but, when the dough is prepared in the automatic bread machine, the hands-on time is very minimal, and the machine does the work, freeing up the cook for other tasks. The following Pumpernickel Rye Rolls, are “quick” compared with breads made by conventional methods. The dough is shaped quickly by simply tying strips of dough into knots. Because there are two separate types of dough, it’s nice to have two automatic bread machines. Goodwill stores usually have several on their shelves; most in my area range between $4 and $6 each, so they are very cheap.
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Pumpernickel Rye Rolls are dense, making them perfect for sandwiches. They’re perfect for Game Day Reubens, as well as ham and cheese, or pastrami sandwiches.

16 Large Rolls

Rye Layer
1 1/4 cups water
2 1/2 cups flour
3/4 cup rye flour
3 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons butter
2 tablespoons cornmeal
1 tablespoon caraway seeds
1 tablespoon yeast

Pumpernickel Layer
1 1/4 cups water
2 1/2 cups flour
1 cup rye flour
1/2 cup whole wheat flour
1 1/2 tablespoons dry milk
3 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons butter
1/4 cup cornmeal
2 1/2 tablespoons cocoa powder
4 tablespoons molasses
1 teaspoon instant coffee
1 tablespoon caraway seeds
1 tablespoon yeast
  1. Place the ingredients in the order given into the pan of the automatic bread machine.

  2. Prepare both doughs in the automatic bread machine. If only one machine is available, make one, and place it in the refrigerator while preparing the other.

  3. When they are finished, transfer the doughs to a floured pastry cloth.

  4. Roll each dough into a rectangle, about 16 x 10".

  5. Place the rye rectangle on top of the pumpernickel rectangle and cut in half.
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  7. Place one half on top of the other, making four layers.
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  9. Roll the dough into a rectangle about 16" wide and 10" long.

  10. Cut the rectangle into 16 strips 1" wide.
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  12. Tie each strip of dough into a knot, tucking both ends under, and place on parchment-lined baking sheets.
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  14. Cover with a towel and let rise until doubled in bulk.

  15. Preheat the oven to 375°.

  16. Bake the rolls 20-25 minutes or until browned.


Amount Per Serving
Calories 270 Calories from Fat 34
Percent Total Calories From: Fat 13% Protein 10% Carb. 78%

Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 8 mg
Sodium 482 mg
Total Carbohydrate 52 g
Dietary Fiber 1 g
Sugars 5 g
Protein 7 g

Vitamin A 3% Vitamin C 0% Calcium 0% Iron 11%



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Content copyright © 2013 by Karen Hancock. All rights reserved.
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