Try this Chuck Conways Obreads Rye Currant Rolls (Ee) recipe, or contribute your own.
Suggest a better descriptionRecipe by: ESSENCE OF EMERIL SHOW #EE2134 In a large mixing bowl stir together starter and water. Mix in half of white flour and half of rye flour, one cup at a time, and salt. Stir in currants, remaining rye flour and enough of white flour to make a stiff dough. When dough is too stiff to stir, turn out onto work surface. Knead until it comes together in a mass, about 8 minutes; dough will still be slightly sticky. Transfer to a clean mixing bowl, cover and set aside until doubled in size. Turn out dough on lightly-floured work surface and punch down with floured hands. Knead briefly and divide in two. Roll each half into a log about 3 inches in diameter; cut each into 12 rolls. Using palm of your hand roll each piece of dough into a small, tight round roll. Place rolls, about 2 inches apart, on a cornmeal-dusted baking sheet. Cover and set aside to rise, until barely doubled. Preheat oven to 450 degrees. Bake for 30 minutes. For crusty rolls, spray walls of oven with water with a plant mister. Yield: 2 dozen rolls Posted to MC-Recipe Digest V1 #613 by thelma@pipeline.com on May 16, 1997
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Serving Size: 1 Dozen roll (1118g) | ||
Recipe Makes: 2 Dozen roll | ||
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Calories: 2578 | ||
Calories from Fat: 64 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 10 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 97.9mg | 30 % | |
Sodium 9983.9mg | 344 % | |
Potassium 10809.2mg | 284 % | |
Total Carbohydrate 433.8g | 128 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 418.2g | ||
Protein 203g | 290 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2578
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