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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpernickel Rolls (Russian) Recipe

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This recipe for Pumpernickel Rolls (Russian) is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup water
1 cup milk
¼ cup molasses
2 Tbsp. butter
1 package yeast
1 tsp. salt
2½ cups rye flour
2½ cups whole wheat flour
Directions:
Directions:
Place water, milk, molasses and butter in a saucepan. Heat, stirring, until butter melts. Do not boil. While this is heating, mix the yeast and salt together. Mix the 2 flours together. Add the warm liquid to the yeast-salt mixture. Add 1½ cups of the flour mixture and beat for about 2 minutes. Add another ½ cup of flour and beat for 2 more minutes. Add the remaining flour and beat until the mixture forms a sticky ball.

Remove the dough to a lightly floured board and knead hard for 15 minutes, using more flour for the board, if necessary. Place the dough in a deep greased bowl, turning so that all sides of the dough ball are slightly oiled. Cover bowl with a tea towel and let stand in a warm place until the dough doubles in size - about 2 hours.

Punch the dough down. Cover it and let it rest for 10 minutes. Then turn the dough out on a floured board and divide it into 36 small round pieces. Place the rolls on a greased baking sheet, cover them with the towel again and let them stand in a warm place for 1 more hour.

Heat oven to 325 degrees and bake the rolls on the center rack for 20-30 minutes.

Makes 36 rolls.
Personal Notes:
Personal Notes:
Gourmet Club - Russian Dinner, February 12, 1977

 

 

 

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