Best Bakery Style Pumpernickel Rolls Recipes

BAKERY STYLE PUMPERNICKEL ROLLS

Bakery Style Pumpernickel Rolls image

These buns are great for pastrami and Swiss cheese sandwiches, and anything else that tastes great with pumpernickel.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 4h25m

Yield 12

Number Of Ingredients 11

Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
3/4 cup rye flour
1 tablespoon regular active dry yeast
2 tablespoons unsweetened baking cocoa
1 1/2 teaspoons coarse (kosher or sea) salt or 1 teaspoon salt
1 1/3 cups warm water (105°F to 115°F)
3 tablespoons full-flavor (dark) molasses
1 tablespoon cornmeal
1 egg
1 tablespoon water
1 teaspoon caraway seed, if desired

Steps:

In large bowl, mix together flours, yeast, cocoa and salt. In small bowl, mix together 1 1/3 cups water and molasses. Add water mixture to flour mixture; stir with wooden spoon until dough is thoroughly mixed and no dry spots remain, about 1 to 2 minutes. Cover loosely with plastic wrap. Let rise at room temperature 2 hours; refrigerate at least 1 hour but no longer than 24 hours.
Line large cookie sheet with cooking parchment paper; sprinkle with cornmeal. On generously floured surface, turn dough to lightly coat with flour. Form dough into a ball; cut in half. Cut each half into 6 equal pieces, coating with flour as needed to prevent sticking. Shape each piece into ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place on cookie sheet about 2 inches apart.
Loosely cover rolls with plastic wrap sprayed with cooking spray; let rise in warm place 40 minutes or until doubled in size.
Place empty broiler tray or cast iron skillet on bottom rack of oven. Heat oven to 400°F.
Meanwhile, in small bowl, beat egg and 1 tablespoon water. Brush buns with egg mixture; sprinkle with caraway seed. Place cookie sheet in oven. Gently pull out bottom rack of oven and pour 1 cup hot water into broiler tray; gently slide rack back and quickly shut oven door.
Bake 12 to 15 minutes or until buns begin to slightly brown and sound hollow when tapped. Cool 5 minutes on cooling rack. Serve warm or cool.

Nutrition Facts : ServingSize 1 Roll, TransFat 0 g

BREAD MACHINE PUMPERNICKEL BREAD

Bread Machine Pumpernickel Bread image

This is a hearty, good-tasting bread. Just put all the ingredients in the bread machine and walk away.

Provided by Ann Davis

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 3h55m

Yield 12

Number Of Ingredients 11

Ingredients

1 ⅛ cups warm water
1 ½ tablespoons vegetable oil
⅓ cup molasses
3 tablespoons cocoa
1 tablespoon caraway seed
1 ½ teaspoons salt
1 ½ cups bread flour
1 cup rye flour
1 cup whole wheat flour
1 ½ tablespoons vital wheat gluten
2 ½ teaspoons bread machine yeast

Steps:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 22.4 g, Fat 2.3 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 295.3 mg, Sugar 5.2 g

SOFT PUMPERNICKEL BREAD (ABM)

Soft Pumpernickel Bread (abm) image

Just found this on the internet and can't wait to try it. The poster said that it reminds her of the bread at the Outback Steakhouse and that it has a great flavor and soft texture. Uses a combination of three flours. Cook time is according to your bread machine.

Provided by Marie

Categories Yeast Breads

Time 10m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

1 cup lukewarm water
3 tablespoons honey
1 1/2 tablespoons molasses
1 tablespoon butter
2 teaspoons salt
3/4 cup rye flour
1 1/2 cups bread flour
3/4 cup whole wheat flour
2 teaspoons active dry yeast

Steps:

Add ingredients to bread machine in order as per your manufacturer's directions.
Select dough setting.
Place in greased loaf pan, cover and let rise for 30 minutes.
Bake at 375° for 25 to 30 minutes.
Remove from pan and let cool on wire rack.

STEAKHOUSE BLACK BREAD - PUMPERNICKEL

Steakhouse Black Bread - Pumpernickel image

Make and share this Steakhouse Black Bread - Pumpernickel recipe from Food.com.

Provided by kstrating

Categories Yeast Breads

Time 3h35m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

1 1/3 cups strong brewed coffee, room temperature
1/4 cup vegetable oil
1/4 cup dark molasses
2 tablespoons brown sugar
1 cup whole wheat flour
1 cup rye flour
2 cups bread flour
2 tablespoons cocoa powder, unsweetened
1 1/2 teaspoons salt
2 1/2 teaspoons active dry yeast

Steps:

Combine molasses, cooled coffee, & yeast; set aside to proof.
Combine vegetable oil & brown sugar.
Combine rest of dry ingredients.
Add proofed yeast mixture to the oil & sugar.
Add 1/3 of dry ingredients to wet mixture, then 1/3, and last 1/3.
Place in large oiled bowl, cover with damp towel & set in warm place to rise until double in size.
(Bread making tip - patience is required - do let the bread go through its full rise each time!).
Grease vessel you plan to use for baking (bread pan; 9 x 13 pan, etc).
Punch down, and form in to shape needed for vessel you plan to bake in ('regular loaf', 12 balls for dinner rolls in 9 x 13 pan, longer for baguette shape, etc).
Preheat oven to 357* F.
Let rise until double in size, again.
Bake in preheated oven - 20 minutes for rolls or 35 minutes for a loaf.
Bread is done when internal temperature reaches 195 - 200* F.