BAKERY STYLE PUMPERNICKEL ROLLS
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
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
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