Chuck Conways O'breads Rye Currant Rolls Recipe

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Servings: 2

Ingredients

Cost per serving $2.03 view details

In a large mixing bowl stir together starter and water. Fold in half of the white flour and half of the rye, one c. at a time, and salt. Stir in currants, remaining rye flour and sufficient of the white flour to make a stiff dough. When dough is too stiff to stir, turn out on to work surface. Knead till it comes together in a mass, about 8 mins; dough will still be slightly sticky. Transfer to a clean mixing bowl, cover and set aside till double in size. Turn out dough on lightly-floured 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 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, till barely doubled. Preheat oven to 450 . Bake for 30 mins. For crusty rolls, spray walls of oven with water with a plant mister.