This is a moist, hearty roll. I served them last night with piping hot bowls of yellow mung bean-pancetta soup. Riley really wanted split pea-ham soup, but I went with what I had.
2 T dry, active yeast
2 C sour cream
4 eggs
1/4 C unsulphered molasses
2 T raw sugar
2 T melted butter
2 t ground ginger
2 t pink Himalaya salt
1/2 t baking soda
1/2 C warm water
4 C white whole wheat flour
1 C dark rye flour
Dissolve yeast in warm water. In a large mixing bowl, beat together the egg and sour cream until smooth. Add sugar, melted butter, molasses and yeast mixture. Add flour mixture slowly, beating vigorously after each addition till a stiff dough is formed. Cover dough with a cloth and let rise in a warm place for an hour or until dough is almost doubled in size. Punch down, knead for a minute, and roll into mini boules. Place on a buttered baking dish and sprinkle with sea salt. Cover and let rise for another 45 minutes. Bake at 350 degrees for one hour.
this looks awesome! loving the rye combos. thanks for sharing :)
ReplyDeletelove this, love you! .meg
@ http://clutzycooking.blogspot.com/