Pumpernickel Rolls

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Cooking with Chocolate

Rated: 4 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
25 min
Level:
Intermediate
Yield:
18 rolls

Times:

Prep: 30 min
Inactive Prep: 1 hr 15 min
Cook: 25 min
Total:: 2 hr 10 min

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Ingredients

2 teaspoon 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.

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Comments & Reviews

recipe Pumpernickel Rolls
deborah stanley, NC 03-27-2009
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not his greatest
Rated: 3 stars out of 5

wrong kind of chocolate - a little too sweet. Also, a little too much molasses, in my opinion.
recipe Pumpernickel Rolls
Jean Oswego, NY 03-17-2009
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Delicious
Rated: 5 stars out of 5

I made the dough by Emeril's recipe but it was so sticky I couldn't work with it. I was unsure if the 1/4 white flour... belonged in the bread dough or should be saved for when I needed to work with the dough after letting it rise. Anyway, I added it to the sticky dough and I'm guessing that was right because it became much less sticky. I used flour liberally when I turned out the dough and then made two round loaves of bread. I painted each with egg wash and covered the loaves with poppy seeds. To die for delicious with our corn beef and cabbage dinner. Thanks, Emeril for a GREAT recipe! Read more
recipe Pumpernickel Rolls
Ellie Owings Mills, MD 09-05-2007
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Experiment...
Rated: 3 stars out of 5

The only experience I had with Pumpernickel was in a bagel. I thought this looked like it would be healthy and a fun change.... It came together well - a heavy and sticky dough, but not a problem. I used sesame seeds instead of poppy seeds. The taste was odd - I definitely tasted the chocolate. That didn't really go well with the sesame seeds. I didn't remember chocolate in the bagels. I felt the texture of the cornmeal - perhaps I should have used instant grits instead? Overall, it was a very rich bread with an unexpected taste. I think next time I'll use baking chocolate instead of semisweet, halve the molasses, add a teaspoon of kosher salt, and eliminate topping altogether. A sourdough starter might not be a bad idea, either.Read more
recipe Pumpernickel Rolls
Greg Okemos, MI 08-27-2005
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New to pumpernickel
Rated: 5 stars out of 5

We made this recipe for adinner party where all the dishes had to have chocolate in them. These rolls certainly did what... they needed to. They had a good rye flavor and disappeared (8 people 18 rolls...) However, I would recommend that you serve these rolls the day you make them, my wife and I aplit one the day we made the rolls (the night before) an the difference betweent he days was huge, and the rolls were great the next day.Read more