* 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
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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"
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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.