Light Rye Bread Rolls (Abm)
I'm still perfecting the flavour of these, but the texture is good.
INGREDIENTS
Nutrition- 300ml warm water
- 1teaspoon parisienne essence
- 2tablespoons butter
- 1 1⁄2teaspoons salt
- 2
- 2cups bread flour
- 1
- 1cup rye flour
- 1⁄4cup cocoa
- 1(1/4 ounce) packet active dry yeast
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DIRECTIONS
- Put all ingredients in bread maker in that order (unless your bread maker has a special requirement).
- Put on dough cycle.
- After dough cycle is complete, turn out onto a lightly floured surface.
- Roll into a log.
- Cut log into 6 equal sized pieces, make each piece into a roll.
- 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.
- Bake in a 200 degree oven for 12 minutes.
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