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Bakery Style Pumpernickel Rolls

Bakery Style Pumpernickel Rolls
  • Prep 25 min
  • Total 4 hr 25 min
  • Servings 12
These buns are great for pastrami and Swiss cheese sandwiches, and anything else that tastes great with pumpernickel.
Updated September 20, 2016
Make With
Make With
Gold Medal Flour

Ingredients

  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 3/4 cup rye flour
  • 1 tablespoon regular active dry yeast
  • 2 tablespoons unsweetened baking cocoa
  • 1 1/2 teaspoons coarse (kosher or sea) salt or 1 teaspoon salt
  • 1 1/3 cups warm water (105°F to 115°F)
  • 3 tablespoons full-flavor (dark) molasses
  • 1 tablespoon cornmeal
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon caraway seed, if desired

Steps

  • 1
    In large bowl, mix together flours, yeast, cocoa and salt. In small bowl, mix together 1 1/3 cups water and molasses. Add water mixture to flour mixture; stir with wooden spoon until dough is thoroughly mixed and no dry spots remain, about 1 to 2 minutes. Cover loosely with plastic wrap. Let rise at room temperature 2 hours; refrigerate at least 1 hour but no longer than 24 hours.
  • 2
    Line large cookie sheet with cooking parchment paper; sprinkle with cornmeal. On generously floured surface, turn dough to lightly coat with flour. Form dough into a ball; cut in half. Cut each half into 6 equal pieces, coating with flour as needed to prevent sticking. Shape each piece into ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place on cookie sheet about 2 inches apart.
  • 3
    Loosely cover rolls with plastic wrap sprayed with cooking spray; let rise in warm place 40 minutes or until doubled in size.
  • 4
    Place empty broiler tray or cast iron skillet on bottom rack of oven. Heat oven to 400°F.
  • 5
    Meanwhile, in small bowl, beat egg and 1 tablespoon water. Brush buns with egg mixture; sprinkle with caraway seed. Place cookie sheet in oven. Gently pull out bottom rack of oven and pour 1 cup hot water into broiler tray; gently slide rack back and quickly shut oven door.
  • 6
    Bake 12 to 15 minutes or until buns begin to slightly brown and sound hollow when tapped. Cool 5 minutes on cooling rack. Serve warm or cool.

Nutrition Facts

Serving Size: 1 Roll
Calories from Fat
10
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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