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Bakery Style Pumpernickel Rolls
Bakery Style Pumpernickel Rolls
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Prep Time:
25 minutes
Total Time:
4 hours 25 minutes
Delicious pumpernickel buns perfect for sandwiches!
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
Instructions:
  • Combine flours, yeast, cocoa, and salt in a large bowl. In a separate small bowl, mix together 1 1/3 cups of water and molasses. Add the water mixture to the flour mixture and stir with a wooden spoon until the dough is thoroughly mixed and no dry spots remain, which should take about 1 to 2 minutes. Loosely cover the bowl with plastic wrap. Allow the dough to rise at room temperature for 2 hours; then refrigerate for at least 1 hour but no longer than 24 hours.
  • Prepare a large cookie sheet lined with cooking parchment paper and sprinkle with cornmeal. Work on a generously floured surface to coat the dough lightly with flour. Shape the dough into a ball and cut it in half, then cut each half into 6 equal pieces, ensuring to coat with flour as needed to prevent sticking. Shape each piece into a ball by stretching the dough's surface around to the bottom on all sides, pinching the bottom to seal it. Place the dough balls on the prepared cookie sheet about 2 inches apart.
  • Cover the rolls gently with cooking spray-coated plastic wrap and allow them to rise in a warm spot for around 40 minutes, or until they have doubled in size.
  • Preheat your oven to 400°F with an empty broiler tray or cast iron skillet on the bottom rack.
  • In a small bowl, whisk together an egg and 1 tablespoon of water. Brush the buns with this egg mixture and sprinkle them with caraway seeds. Place a cookie sheet in the oven. Pull out the bottom rack of the oven gently, pour 1 cup of hot water into the broiler tray, slide the rack back, and swiftly close the oven door.
  • Bake for 12 to 15 minutes until buns are golden and hollow-sounding when tapped. Let cool for 5 minutes on a rack. Enjoy warm or at room temperature.

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