This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pumpernickel Rolls
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- #46620
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 teaspoons active dry yeast
1 cup warm water
1 tablespoon melted butter
1 teaspoon sugar
6 tablespoons dark molasses
1 tablespoon caraway seeds
1/2 cup mashed potatoes
3 tablespoons melted semisweet chocolate
2 cups rye flour
1/2 cup whole wheat flour
1/4 cup cornmeal
1/4 cup flour
1 egg, slightly beaten
2 tablespoons poppy seeds
directions
Preheat the oven to 350 degrees F.
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.
added by
tpauls
nutrition data
Nutritional data has not been calculated yet.
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