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Raisin Pumpernickel Rolls

Kathleen <schuller@ix.netcom.com>
Sun, 07 Jan 2001 16:20:42 -0600
v101.n002.14
On Christmas morning I decided to make the following rolls for 
dinner.  What a mistake!   They look like something we would like - dark 
and heavy.  I started them in plenty of time.  The dough was the heaviest 
that I have every worked with.  I added only 1 cup of white and one cup of 
wheat flour before I realized that there was too much flour already.  I 
added a tad more water.  They barely raised.  I did bake them eventually.

The rolls were good, but looked and tasted too heavy.  I think that there 
is a problem with the liquid/flour proportions in the recipe.  What do you 
think?  I'd like to try them again.  There are many bread recipes in this 
book that I would like to try, but I need to have a sense that they are 
real, useable recipes.

Oh, about the Postum.  I used dry coffee granules.  Does the author mean 
Postum that is made or dry postum?

Kathleen



                      *  Exported from  MasterCook  *

                         Raisin Pumpernickel Rolls

Recipe By     : Still Life with Menu (1994), Mollie Katzen, page 32
Serving Size  : 16   Preparation Time :0:00
Categories    : Breads                           Buns And Rolls

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/3  cup           semisweet chocolate chips
    3      tablespoons   butter
    1      cup           lukewarm water
    2      packages      active dry yeast
      1/2  cup           molasses
    1 1/2  tablespoons   Postum
    1 1/2  teaspoons     salt
    1      cup           raisins
    2      cups          rye flour
    2 1/2  cups          unbleached white flour
    2      cups          whole wheat flour -- as needed, up to 3
                         oil for the bowl and the dough
                         cornmeal for the baking sheet

Preparation time: 4 to 5 hours, most of which is rising time.  Yield: 16 rolls.

Don't be startled by the presence of chocolate chips in this recipe.  They 
serve to darken, moisten, and slightly sweeten the rolls but their presence 
will be extremely subtle.

If you don't have Postum, you can use instant coffee.  You can even use 
strong black coffee, and just slightly adjust the amount of flour to 
accommodate the change.  Remember that, apart from sensitivity to heat, 
dough is quite flexible.

Also, don't be discouraged by what seems like a major preparation time 
commitment.  During most of those 4 to 5 hours the dough is rising, and you 
are free to do other things.  There is only a modest amount of actual labor 
required.  The result is really worthwhile, and the rolls keep for up to 
two weeks if kept in a sealed plastic bag in the refrigerator.  They are 
delicious sliced and toasted.

NOTE: The rolls can be assembled up to three days in advance of 
baking.  Store them in an airtight plastic bag in the refrigerator.

1.  Melt the chocolate chips and butter together over very low heat, then 
remove from heat and cool to room temperature.

2.  Place wrist-temperature water in a large bowl.  Sprinkle in the yeast 
and let it stand 5 minutes.  It will be foamy.

3.  Stir in molasses with a wooden spoon.  Add Postum, salt, and raisins.

4.  Making sure it is no warmer than room temperature, drizzle in the 
chocolate mixture, mixing constantly

5.  Add rye flour and 1 cup each of the white and whole wheat.  Stir as 
vigorously as possible with a wooden spoon.

6.  Gradually knead in all the white flour plus enough additional whole 
wheat flour to make a smooth, nonsticky dough.  Turn the dough out onto a 
floured surface and knead about 10 minutes.  The dough will be dense.  Let 
it rest while you clean the mixing bowl.

7.  Lightly oil the bowl and the top surface of the dough.  Put the dough 
in the bowl, cover with a clean towel, and let rise in a warm place for at 
least 3 hours.  It will rise by about half of its original volume.

8.  Punch down the dough and knead it on a floured surface another 5 
minutes or so.  Cut the dough in half, then cut each half into 8 equal 
parts.  Knead each little piece for a minute or two, and form into a ball 
(it should be the approximate size of a slightly overweight golf ball).

9.  Dust a baking sheet (or two, depending on the size) with cornmeal, and 
arrange the balls of dough at least 3 inches apart.  Let the dough rise 
again for 45 minutes to 1 hour.  (You may also let it rise in the 
refrigerator.  Wrap the baking sheet loosely but airtight in a plastic bag 
and refrigerate.  The rolls can remain stored this way up to three days 
before baking.  They can go into a preheated oven directly from the 
refrigerator.

10.  Preheat oven to 375F.  Bake for 30 minutes, or until the rolls sound 
hollow when thumped.  Remove from the sheet and cool at least 10 minutes 
before serving.





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