Chuck Conway’S O’Bread’S Rye Currant Rolls (E)

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Servings: 2 Difficulty: Advanced
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Dense, tangy sourdough rolls studded with sweet currants and rustic rye flour
Chuck Conway's O'BREAD'S Rye Currant Rolls (E recipe image
Chuck Conway's O'BREAD'S Rye Currant Rolls (E recipe image
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Chuck Conway’S O’Bread’S Rye Currant Rolls (E)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 147.0

Description

These hearty rye currant rolls offer a perfect balance of tangy sourdough depth and subtle sweetness from dried currants. The stone-ground rye flour gives them a robust, earthy flavor and a dense, satisfying texture that stands up well to strong cheeses or soups. Ideal for holiday tables or cozy weekend brunches, these vegan rolls are crafted with simple, wholesome ingredients. They feature a crisp, golden crust achieved by steaming in the oven, while the interior remains moist and chewy. A fantastic way to introduce sourdough baking into your routine, these rolls are best enjoyed fresh from the oven but also keep well for sandwiches later in the week.

Ingredients

Directions

  1. In a large mixing bowl, whisk together the sourdough starter and water until fully incorporated.
  2. Add half of the white flour, half of the rye flour, and the coarse salt to the liquid mixture. Stir vigorously until a shaggy dough forms.
  3. Fold in the dried currants and the remaining rye flour.
  4. Gradually add the remaining white flour, one cup at a time, stirring until the dough becomes stiff and difficult to mix with a spoon.
  5. Turn the dough out onto a lightly floured work surface. Knead for about 8 minutes until the dough comes together into a cohesive mass; it will still be slightly sticky.
  6. Transfer the dough to a clean, lightly oiled mixing bowl. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size, approximately 1.5 to 2 hours.
  7. Punch down the risen dough with floured hands to release air bubbles. Knead briefly on the work surface to reshape.
  8. Divide the dough in half. Roll each half into a log approximately 3 inches in diameter.
  9. Cut each log into 12 equal pieces, yielding 24 rolls total.
  10. Using the palm of your hand, roll each piece of dough into a small, tight round shape.
  11. Dust a baking sheet generously with cornmeal. Place the rolls on the sheet, spacing them about 2 inches apart.
  12. Cover the rolls loosely with a clean kitchen towel and let them rise again until barely doubled in size, about 45 minutes.
  13. Preheat the oven to 450&# 194;°F (230ðC).
  14. Bake the rolls for 30 minutes. For a crustier finish, spray the walls of the oven with water using a plant mister during the first 5 minutes of baking.
  15. Remove from the oven and let cool on a wire rack before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 147.0kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 340.8mg15%
Total Carbohydrate 27.6g10%
Dietary Fiber 1.2g5%
Sugars 1.2g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sourdough, rye, rolls, currants, vegan, bread, stone-ground, fermented, baking, starter, rustic, hearty, chuck-conway, o-breads, plant-based, artisan, homemade, cornmeal, crusty, whole-grain
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