Go Back
–+ servings
Pumpernickel Steakhouse Rolls
Print Recipe
5 from 1 vote

Pumpernickel Steakhouse Rolls

With a slightly sweet but complex flavor, and a smooth, incredibly soft texture, your family will love these amazing rolls!
Prep Time20 hours
Cook Time33 minutes
Rise time8 hours
Course: Bread
Cuisine: American
Keyword: Pumpernickel, sourdough
Servings: 12

Ingredients

  • 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

Instructions

  • 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.