If you love the deep, molasses-rich warmth of pumpernickel, these soft, aromatic rolls are destined for your holiday bread basket. The blend of rye, Sonora whole wheat, and a hint of cornmeal gives them a tender crumb with just enough chew, while cocoa powder adds that signature dark hue and roasty depth. Perfect with a generous swipe of butter and a sprinkle of flaky salt—especially fresh from the oven.
Active time: 35 min • Total time: 3 hr 30 min
18 rolls
1 roll (50 g)
18
• Kitchen scale • Stand mixer with dough hook attachment • Parchment paper
Ingredients
- 380 g warm water (75°F)
- 60 g molasses
- 6 g instant yeast
- 330 g '00' flour
- 100 g whole rye flour
- 40 g whole wheat flour
- 30 g cornmeal
- 25 g cocoa powder
- 16 g dry milk powder
- 8 g fine sea salt
- 57 g unsalted butter, softened
- 5 g caraway seeds (optional, for topping)
Sourcing & Substitution Tips:
This dough was developed with Barton Springs Mill flours, each chosen for its distinct texture and flavor balance.
I like to use BSM Stardust ‘00’ Flour for its fine texture and faintly malty sweetness. If you can’t source ‘00’, choose another soft white wheat flour with similarly low protein for the most comparable result. Avoid high-protein bread flours, which can toughen the crumb.
BSM Ryman Rye Flour adds a deep, earthy character and gentle nuttiness that make these rolls especially aromatic.
BSM Sonora Whole Wheat Flour lends a nutty, buttery warmth that rounds out the dough’s flavor.
BSM Stone-Ground Cornmeal retains the germ and oils for a rich, true-corn flavor and subtle texture. Any variety works here.
Instructions
- Bloom the yeast: In the bowl of a stand mixer, combine warm water, molasses, and instant yeast. Stir briefly to dissolve.
- Combine the dry ingredients: In a separate bowl, whisk together flours, cornmeal, cocoa powder, and dry milk powder.
- Mix the dough:
- Add the dry ingredients to the wet, then sprinkle in the salt. Using the dough hook, mix on low speed until no dry bits remain.
- Increase to medium speed and knead for 4 minutes, until the dough becomes elastic.
- Rest the dough:
- Incorporate the butter:
- Gently pull the dough apart to create a small pocket, then tuck in the softened butter.
- Mix on low–medium speed for 5 minutes, or until the butter is fully incorporated and the dough is smooth and elastic.
- First rise: Cover the bowl with a towel or plastic wrap and let the dough rise in a warm place for 2 hours, or until doubled in volume.
- Divide and shape:
- Punch down the dough and roll it into a log.
- Divide into 18 portions (50 g each).
- On a lightly floured surface, roll each piece in a cupping motion with your palm until smooth, round, and taut.
- Proof: Arrange the rolls on two parchment-lined baking sheets, leaving space between them. Lightly brush with water and sprinkle with caraway seeds, if using. Let proof for 30–40 minutes, or until doubled in size.
- Bake the rolls: Bake for 12–14 minutes, until golden brown and the centers register at least 195°F.
Turn off the mixer, cover the bowl with a kitchen towel, and let rest for 10 minutes to relax the gluten and hydrate the flours.
While the rolls proof, preheat the oven to 400°F.
Serving & Storage Suggestions
- Serving temp: Warm, ideally fresh from the oven.
- Pairs well with: A generous amount of butter and a touch of flaky sea salt.
- Storage / Best by: Store in an airtight container at room temperature for up to 3 days. Rewarm gently in a 350°F oven for 5–7 minutes to restore softness.
- Make–ahead optionality:
- 1 day in advance (overnight rise): After shaping, arrange the rolls on parchment-lined baking sheets. Cover loosely with plastic wrap and refrigerate for up to 16 hours. When ready to bake, remove from the refrigerator and let stand at room temperature for 45–60 minutes, or until the rolls look puffy and relaxed. Bake as directed.
- Up to 1 month: Bake fully. Allow to cool completely, then wrap tightly in plastic wrap or transfer to an airtight container. Freeze. Thaw at room temperature for at least 30 minutes, and reheat in a 350°F oven for 5–7 minutes to restore softness and warmth.
For best results when baking ahead for a holiday meal or event:
Original Source: https://bartonspringsmill.com/blogs/recipes/rye-rolls?_pos=10&_sid=8ec157aa6&_ss=r
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