Pumpernickel Rye Rolls
These pumpernickel rye rolls are deep flavored with molasses, cocoa, and coffee. Spread with creamy butter for a delicious treat perfect for cozy nights.
These remind me of the rolls we would get with our Supper Club Wisconsin Fish Fry! Here they’re topped with coarse salt, yet they also can be topped with caraway seed. Whatever you prefer. There is a lighter version of Old Fashioned Rye Rolls that you can substitute for the darker version too!
Did you know you can integrate brewed coffee into your baking by treating it like any other wet ingredient? When used instead of water or milk, brewed coffee adds flavor while amply hydrating your dough. The kind of coffee you choose impacts the overall taste of the recipe. Because of this, I use a deep-flavored roast for these pumpernickel rolls.
In tests, brewed coffee has improved the dough’s texture compared to the water-based control loaf. Coffee’s slightly acidic pH most likely makes the bread dough easier to work with because gluten networks strengthen in slightly acidic environments. The coffee contributed to a better rise, crumb structure, and a toasty and well-browned crust with delicious bitter notes.
So please don’t throw away that last cup of coffee; add it to your pumpernickel dough.
Pumpernickel Rye Rolls
- 286 grams bread flour divided
- 104 grams rye flour
- 175 grams brewed coffee room temperature
- 13 grams cocoa powder
- 6.6 grams granulated sugar
- 8.7 grams salt
- 7.2 grams instant Yeast
- 2 Tbsp vegetable oil
- 2 Tbsp dark molasses
- ¾ tsp onion powder
Egg Wash and Toppings
- 1 egg
- 1 tbsp water
- caraway seeds optional
- course salt optional
- Add the dough ingredients to the stand mixed. Knead until smooth and elastic, about 6 to 8 minutes.286 grams bread flour, 13 grams cocoa powder, 6.6 grams granulated sugar, 8.7 grams salt, ¾ tsp onion powder, 7.2 grams instant Yeast, 175 grams brewed coffee, 2 Tbsp vegetable oil, 2 Tbsp dark molasses, 104 grams rye flour
- Place dough in a lightly oiled proofing bowl and turn to grease the top. Cover; let rise until indentation remains after poking the dough with a finger down to the second knuckle, about an hour. (If using a proofer - set to 80 °F °F)
- Turn dough onto a lightly floured surface; punch down to remove air bubbles. Divide the dough into equal size pieces 50 grams each. Roll each into a tight round. Use your hand and thumb to create friction on the counter surface to shape them. This tightens the skin of the dough so it will have the proper rise. Place the balls on a baking sheet lined with parchment paper two inches apart.
- Cover; let rise in a warm place until indentation remains after touching, about 30 minutes. (If using a proofer - set to 80 °F °F)
- Preheat oven to 400°F and place a small heavy pan on the bottom shelf.
- Whisk egg and add 1 tbsp water. Brush rolls with the egg wash, and sprinkle them with course sea salt or caraway seeds if desired.1 egg, caraway seeds, course salt, 1 tbsp water
- Place rolls in the oven on the middle rack. Pour 1 cup water into the preheated pan on the lower shelf to create steam. Close the door and bake for 12-14 minutes or until golden in color and the internal temperature reads 190 °F Remove from oven promptly.
- Let the buns rest for 2 minutes before transferring them onto the cooling rack. Let cool for another 30 minutes.
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