On Christmas morning I decided to make the following rolls for
dinner. What a mistake! They look like something we would like - dark
and heavy. I started them in plenty of time. The dough was the heaviest
that I have every worked with. I added only 1 cup of white and one cup of
wheat flour before I realized that there was too much flour already. I
added a tad more water. They barely raised. I did bake them eventually.
The rolls were good, but looked and tasted too heavy. I think that there
is a problem with the liquid/flour proportions in the recipe. What do you
think? I'd like to try them again. There are many bread recipes in this
book that I would like to try, but I need to have a sense that they are
real, useable recipes.
Oh, about the Postum. I used dry coffee granules. Does the author mean
Postum that is made or dry postum?
Kathleen
* Exported from MasterCook *
Raisin Pumpernickel Rolls
Recipe By : Still Life with Menu (1994), Mollie Katzen, page 32
Serving Size : 16 Preparation Time :0:00
Categories : Breads Buns And Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup semisweet chocolate chips
3 tablespoons butter
1 cup lukewarm water
2 packages active dry yeast
1/2 cup molasses
1 1/2 tablespoons Postum
1 1/2 teaspoons salt
1 cup raisins
2 cups rye flour
2 1/2 cups unbleached white flour
2 cups whole wheat flour -- as needed, up to 3
oil for the bowl and the dough
cornmeal for the baking sheet
Preparation time: 4 to 5 hours, most of which is rising time. Yield: 16 rolls.
Don't be startled by the presence of chocolate chips in this recipe. They
serve to darken, moisten, and slightly sweeten the rolls but their presence
will be extremely subtle.
If you don't have Postum, you can use instant coffee. You can even use
strong black coffee, and just slightly adjust the amount of flour to
accommodate the change. Remember that, apart from sensitivity to heat,
dough is quite flexible.
Also, don't be discouraged by what seems like a major preparation time
commitment. During most of those 4 to 5 hours the dough is rising, and you
are free to do other things. There is only a modest amount of actual labor
required. The result is really worthwhile, and the rolls keep for up to
two weeks if kept in a sealed plastic bag in the refrigerator. They are
delicious sliced and toasted.
NOTE: The rolls can be assembled up to three days in advance of
baking. Store them in an airtight plastic bag in the refrigerator.
1. Melt the chocolate chips and butter together over very low heat, then
remove from heat and cool to room temperature.
2. Place wrist-temperature water in a large bowl. Sprinkle in the yeast
and let it stand 5 minutes. It will be foamy.
3. Stir in molasses with a wooden spoon. Add Postum, salt, and raisins.
4. Making sure it is no warmer than room temperature, drizzle in the
chocolate mixture, mixing constantly
5. Add rye flour and 1 cup each of the white and whole wheat. Stir as
vigorously as possible with a wooden spoon.
6. Gradually knead in all the white flour plus enough additional whole
wheat flour to make a smooth, nonsticky dough. Turn the dough out onto a
floured surface and knead about 10 minutes. The dough will be dense. Let
it rest while you clean the mixing bowl.
7. Lightly oil the bowl and the top surface of the dough. Put the dough
in the bowl, cover with a clean towel, and let rise in a warm place for at
least 3 hours. It will rise by about half of its original volume.
8. Punch down the dough and knead it on a floured surface another 5
minutes or so. Cut the dough in half, then cut each half into 8 equal
parts. Knead each little piece for a minute or two, and form into a ball
(it should be the approximate size of a slightly overweight golf ball).
9. Dust a baking sheet (or two, depending on the size) with cornmeal, and
arrange the balls of dough at least 3 inches apart. Let the dough rise
again for 45 minutes to 1 hour. (You may also let it rise in the
refrigerator. Wrap the baking sheet loosely but airtight in a plastic bag
and refrigerate. The rolls can remain stored this way up to three days
before baking. They can go into a preheated oven directly from the
refrigerator.
10. Preheat oven to 375F. Bake for 30 minutes, or until the rolls sound
hollow when thumped. Remove from the sheet and cool at least 10 minutes
before serving.
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