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
- Place the ingredients in the order given into the pan of the automatic bread machine.
- 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.
- When they are finished, transfer the doughs to a floured pastry cloth.
- Roll each dough into a rectangle, about 16 x 10".
- Place the rye rectangle on top of the pumpernickel rectangle and cut in half.
- Place one half on top of the other, making four layers.
- Roll the dough into a rectangle about 16" wide and 10" long.
- Cut the rectangle into 16 strips 1" wide.
- Tie each strip of dough into a knot, tucking both ends under, and place on parchment-lined baking sheets.
- Cover with a towel and let rise until doubled in bulk.
- Preheat the oven to 375°.
- 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%