Pumpernickel Rolls

Recipe Ingredients

2 teaspoons	10ml	Active dry yeast
1 cup	237ml	Warm water
1 tablespoon	15ml	Melted butter
1 teaspoon	5ml	Sugar
6 tablespoons	90ml	Dark molasses
1 tablespoon	15ml	Caraway seeds
1/2 cup	118ml	Mashed potatoes
3 tablespoons	45ml	Melted semi-sweet chocolate
2 cups	125g / 4.4oz	Rye flour
1/2 cup	31g / 1.1oz	Whole wheat flour
1/4 cup	15g / 0.5oz	Cornmeal
1/4 cup	15g / 0.5oz	Flour
1		Egg - slightly beaten
2 tablespoons	30ml	Poppy seeds

Recipe Instructions

Preheat the oven to 350 degrees.

In a large bowl dissolve the yeast in the water. Add the butter, sugar, and molasses and mix well. Stir in the caraway seeds, potatoes, chocolate, rye and wheat flours, and the cornmeal. Using your hands, mix the ingredients together, do not over handle. Form into a smooth ball. Grease a bowl, turn the dough into the bowl and cover with plastic wrap. Allow the dough to rise for 1 1/4 hours or until double in size.

Flour the work surface and turn the dough out onto the floured surface and punch down. This will allow any gases to escape. Using your hands flatten the dough into a circle about 1-inch thick. Cut the dough into pieces and form each into a roll about 3 inches in diameter. Place the rolls on a parchment-lined baking sheet. Brush the rolls with the egg wash and sprinkle with the poppy seeds.

Bake for 25 minutes or until golden-brown. Remove from the oven and allow to cool.

This recipe yields 18 rolls.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2304 broadcast 02-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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