Sunday, May 11, 2008

Russian Black Bread Rolls

Sundays have become bread baking days at our home. This morning, hungover from 2 1/2 beers, I again decided to let my bread machine do the kneading. How did I get hung over from 2 1/2 beers? I'm a total lightweight. That and the Brain and I were at a benefit and the parish priests were walking around in togas. It was quite an event. So this morning, I was feeling a little sluggish and lazy. Hooray for the bread machine!

These rolls turned out delicious. They are dark and heady and slightly sour in the way that rye breads get. I took the dough out of the bread machine and shaped it into 12 little balls. At some point I did pretend to channel Julia and that delicious French bread. But that was just me being silly. I let them rise for another 30 minutes while the oven preheated. While they were baking they filled the kitchen with a delicious meaty aroma. I have to admit also that I took the very first roll out of the oven and split it open and slathered it with butter and ate it on the spot. I'd like to say they'd be delicious to make a tuna fish sandwich out of, or to sop up juices from a hearty stew (because it is yet again cold and raining here), but frankly I'm not sure there will be any leftovers tomorrow.


Russian Black Bread Rolls
adapted from The All New Ultimate Bread Machine Cookbook

2/3 cup water
1/2 cup buttermilk
2 Tbsp dark molasses
2 Tbsp unsalted butter
1 1/2 tsp salt
1 1/2 tsp onion powder
2 tsp caraway seeds
1/2 tsp fennel seeds
1 1/2 tsp instant coffee granules
4 tsp unsweetened cocoa
2 cups bread flour
1 cup rye flour
1 package (2 1/4 tsp ) active dry yeast

Add ingredients into the bread machine according to your manufacturer's directions and set the bread machine to the dough setting (or knead by hand). Once the dough is ready, split into 12 equal pieces and form pieces into balls. Let rise for 30 minutes while oven is preheating at 350°. Once risen, spritz the rolls with water to encourage a nice crust. Then using a sharp knife cut a slit in the top of each roll. Bake for about 17 minutes or until when tapped the bottoms sound thumpy.

5 comments:

Tempered Woman said...

Whoa! Did I read that right?? Molasses, coffee AND cocoa in the bread?!?! That's freaking awesome. The only thing that could have made them better is beer- heh. Just kidding. sorta.
These sound fantastic really. I'm def going to give these a whirl- YUM!

Cakelaw said...

Hi Mary, these look great - and as a rather poor breadmaker myself, I have double admiration for your expertise.

Cynthia said...

Well it must be the weekend of hangovers, I had two cocktails last night and woke up with a ghastly headache! :) I was celebrating the completion of the book

glamah16 said...

I feel like Keith Richards compared to you. Im sure that smell of fresh bread was amazing.

standing still said...

I believe that the finest thing in the world is the taste of bread from the oven, slathered with butter, eaten hot while standing. Yummy.