Pumpernickel rolls

 
                             Pumpernickel Rolls
 
 Recipe By     : Holly Butman 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 semi-sweet 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
 
 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.
 
 Yield: 18 rolls
 
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