INGREDIENTS

INSTRUCTIONS

Recipe by: ESSENCE OF EMERIL SHOW #EE2134
In a large mixing bowl stir together starter and water. Mix in half of
white flour and half of rye flour, one cup at a time, and salt. Stir in
currants, remaining rye flour and enough of white flour to make a stiff
dough. When dough is too stiff to stir, turn out onto work surface. Knead
until it comes together in a mass, about 8 minutes; dough will still be
slightly sticky.
Transfer to a clean mixing bowl, cover and set aside until doubled in size.
Turn out dough on lightly-floured work surface and punch down with floured
hands. Knead briefly and divide in two. Roll each half into a log about 3
inches in diameter; cut each into 12 rolls. Using palm of your hand roll
each piece of dough into a small, tight round roll. Place rolls, about 2
inches apart, on a cornmeal-dusted baking sheet. Cover and set aside to
rise, until barely doubled. Preheat oven to 450 degrees. Bake for 30
minutes. For crusty rolls, spray walls of oven with water with a plant
mister.
Yield: 2 dozen rolls
Posted to MC-Recipe Digest V1 #613 by thelma@pipeline.com on May 16, 1997

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