Name: Pumpernickel Rolls With Caraway Seeds
Prep time: 90 min
Cook time: 40 min
Total time: 130 min
Ingredients: 1 tsp. sea salt; 1-1/4 cups dark rye flour; 1-1/4 cups unbleached bread flour; 1 cup water (lukewarm); 1/4 cup raw honey; 1/4 cup molasses; 2-3 Tbsp. ghee; 3 Tbsp. buttermilk powder; 2 Tbsp. cocoa powder; 1 Tbsp. caraway seeds; 3 Tbsp. water; 3 Tbsp. unbleached bread flour; 3 Tbsp. milk; 2 Tbsp. water; 1 tsp. raw honey; 1 Tbsp. active dry yeast

Unlike traditional pumpernickel rolls made with a sourdough starter, this recipe employs the Japanese Tangzhong starter method, creating a pastier mixture similar to a roux, which results in a softer texture and more tantalizing taste. The combination of dark rye flour and caraway seeds not only brings out a rich and delightful flavor but also offers an abundance of benefits such as fiber, vitamins and antioxidants. Perfect for autumn, these rolls are a versatile addition to any meal, serving well as a companion to soups and stews, a base for sandwiches or simply enjoyed with a pat of butter and a drizzle of honey.

Pumpernickel Rolls With Caraway Seeds

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Pumpernickel Rolls With Caraway Seeds

Prep Time 1 hour 30 minutes

Cook Time 40 minutes

Total Time 2 hours 10 minutes

Servings 12

Calories 125 kcal

Author Iso Rapalo

Ingredients

1 tsp. sea salt
1-1/4 cups dark rye flour
1-1/4 cups unbleached bread flour
1 cup water lukewarm
1/4 cup raw honey
1/4 cup molasses
2-3 Tbsp. ghee
3 Tbsp. buttermilk powder
2 Tbsp. cocoa powder
1 Tbsp. caraway seeds

Tangzhong

3 Tbsp. water
3 Tbsp. unbleached bread flour
3 Tbsp. milk

Yeast Proof

2 Tbsp. water
1 tsp. raw honey
1 Tbsp. active dry yeast

Instructions

In large bowl or stand mixer, combine dark rye flour, bread flour, salt, buttermilk powder, cocoa powder and caraway seeds. Set aside.
In small bowl, prepare yeast proof by combining water, honey and active dry yeast. Let sit 5 minutes or until activated.
In saucepan on low heat, add Tangzhong starter ingredients and mix until a paste is formed.
Add activated yeast to flour mixture and then add honey, molasses and water. Mix until well combined.
Once combined, add ghee and Tangzhong starter. Continue to mix until a smooth, elastic dough is formed.
Remove dough from bowl, shape it into large ball, grease bowl and place dough back in bowl.
Cover bowl with towel and let dough rest 1 hour in a warm area or until it doubles in size.
Preheat oven to 375 degrees F and coat baking sheet with non-stick cooking spray.
Remove dough from bowl and divide into equal 12 pieces.
With hands, shape into balls and arrange them for baking. Glaze each ball with ghee.
Bake at 375 degrees F for 30-40 minutes.
Remove rolls from oven and brush honey on top.