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Deli Rye Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 22 Sep 2010 12:15:11 -0700
v110.n032.2
* Exported from MasterCook *

                                Deli Rye Rolls

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Bread/Muffins/Rolls
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
                          Dough:
    3        tablespoons  dried onions -- minced (3/4 oz)
    1 1/2           cups  lukewarm water -- (12 oz)
    2        tablespoons  vegetable oil -- (7/8 oz)
    2 1/2           cups  King Arthur Unbleached All-Purpose Flour -- 
(10 1/2 oz)
    1 1/4           cups  pumpernickel flour -- (5 oz)
    1         tablespoon  King Arthur Whole-Grain Bread improver -- 
or vital wheat gluten
    2          teaspoons  instant yeast
    1 1/2      teaspoons  salt
    1           teaspoon  caramel color -- optional; an excellent 
color enhancement
                          Topping:
    2        tablespoons  Everything Bread and Bagel Topping -- or 
poppy seeds, (1 oz)

Soften the dried onions in water for 30 min or so.  Add the remaining 
dough ingredients, and mix and knead by hand mixer or bread machine 
until you've made a slightly sticky, shiny dough.

Place the dough in a greased bowl, cover and let rise in a warm spot 
for 45 min to 1 1/2 hr, until almost doubled.

Transfer the dough to a lightly greased or floured work surface and 
divide it into 12 pieces.  Roll each piece into a ball, and dip the 
tops into seeds.  If the dough is dry, spritz with water and sprinkle 
with seeds.  Cover and let rise 30 min to 1 hr, until almost doubled 
in size.  Preheat the oven to 375F while the rolls are rising.

Bake the rolls for 15 - 20 min, until they sound hollow when tapped 
and feel firm to the touch; their internal temp should be at least 
190F.  Remove from the oven, and cool on a rack.  Store cooled rolls 
wrapped in plastic at room temperature.

Yield 12 rolls.

Source:
    "King Arthur Flour"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 191 Calories; 4g Fat (19.1% 
calories from fat); 6g Protein; 32g Carbohydrate; 3g Dietary Fiber; 
0mg Cholesterol; 436mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean 
Meat; 1/2 Fat.