Light Rye Bread Rolls (Abm) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I'm still perfecting the flavour of these, but the texture is good. Ingredients:
300 ml warm water |
1 teaspoon parisienne essence |
2 tablespoons butter |
1 1/2 teaspoons salt |
2 teaspoons molasses or 2 teaspoons golden syrup |
2 cups bread flour |
1 cup whole wheat flour |
1 cup rye flour |
1/4 cup cocoa |
1 (1/4 ounce) packet active dry yeast |
Directions:
1. Put all ingredients in bread maker in that order (unless your bread maker has a special requirement).
2. Put on dough cycle.
3. After dough cycle is complete, turn out onto a lightly floured surface.
4. Roll into a log.
5. Cut log into 6 equal sized pieces, make each piece into a roll.
6. Place on a parchment sheet. I like to flatten them so they are more like hamburger rolls and better for sandwiches. Brush with oil. Cover with a cloth or piece of plastic wrap and allow to rise in a warmish place for 50-60 minutes or until doubled in size.
7. Bake in a 200 degree oven for 12 minutes.
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