| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Active dry yeast |
| 1 |
c |
Warm water |
| 1 |
tb |
Melted butter |
| 1 |
ts |
Sugar |
| 6 |
tb |
Dark molasses |
| 1 |
tb |
Caraway seeds |
| 1/2 |
c |
Mashed potatoes |
| 3 |
tb |
Melted semi-sweet chocolate |
| 2 |
c |
Rye flour |
| 1/2 |
c |
Whole wheat flour |
| 1/4 |
c |
Cornmeal |
| 1/4 |
c |
Flour |
| 1 |
|
Egg ; slightly beaten |
| 2 |
tb |
Poppy seeds |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2304
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
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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