Searching high and low for a great recipe for rolls similar to the ones served in my favorite steakhouse yielded just so-so results. I tweaked until I came up with a perfect recipe! Just sweet enough, just salty enough, and so, so soft! You will be amazed.
This does have a lot of ingredients but it’s necessary to get the complex flavor.
What the ingredients add:
- brown sugar and molasses: add a sweet flavor
- oil: contributing to the soft texture
- sourdough starter: adding flavor complexity
- Deli Rye flavor: adding a distinct flavor and just a bit of tang
- dried milk powder: contributing to the soft texture
- Black cocoa powder: needed to get the correct color
- vital wheat gluten: all rye and whole wheat flours need increased wheat gluten for good texture. It’s good to have around too, because it can be added to recipes that call for bread flour.
Combine all ingredients in a stand mixer and knead for about 5 minutes. Add dough to a well-oiled zip lock bag or bowl. Refrigerate overnight. The combination of sugars, yeast and sourdough do something amazing to the flavor.
Allow these to rise until double. This can take a good 2-3 hours, so be prepared! Rye breads, and breads with sugar added, do take longer, as well as having refrigerated the dough which can make it a little sluggish. Rising in a warm area really helps!
When the dough has doubled, bake in a pre-heated 350 degree Fahrenheit oven for 27-33 minutes, until the internal temperature reads 190 degrees Fahrenheit.
And rub with melted butter.
Serve with a generous amount of good cultured butter.
And you know, maybe a steak
Pumpernickel Steakhouse Rolls
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup pumpernickel flour
- 1 1/3 cup water
- ½ cup sourdough starter fed or unfed
- ¼ cup oil
- ¼ cup brown sugar
- ¼ cup molasses
- 1 tablespoon black cocoa powder
- 4 tablespoon powdered milk
- 2 tablespoon vital wheat gluten
- 2 teaspoons salt
- 2 ½ teaspoons yeast
- 2 teaspoons deli rye flavor
- 2 Tablespoons melted butter
- Combine ingredients (except melted butter) in stand mixer and knead 5 minutes until the dough is smooth and slightly sticky. Place dough in well-oiled bag or bowl and refrigerate overnight. Remove dough from bag and form 12 balls of dough. Place dough in 13X9 pan (I would highly recommend using parchment for these) and allow to rise until double. That is going to take about 2 to 2 ½ hours (possibly 3) depending on how warm the area is. Preheat oven to 350 degrees Fahrenheit and bake for 27-32 minutes until the internal temperature reads 190 degrees Fahrenheit. Brush tops with melted butter.