Recipe: Pumpernickel Rolls (using mashed potatoes, rye and whole wheat flour, cornmeal)

PUMPERNICKEL ROLLS

2 tsp. active dry yeast
1 scant cup warm water
1 Tbsp. melted unsalted butter
1 tsp. sugar
6 Tbsp. dark molasses
1 Tbsp. caraway seeds
1/2 cup mashed cooked potatoes
1 Tbsp. finely chopped semisweet chocolate
2 cups rye flour
1/2 cup whole wheat flour
1/4 cup cornmeal
1 handful all-purpose flour (for dusting surface)

In a large bowl dissolve the yeast in the water. Add butter, sugar, and molasses and mix well. Stir in caraway seeds, potatoes, chocolate, rye and wheat flour and cornmeal.

Using your hands, mix the ingredients together and knead until you have a smooth ball of dough. Cover the bowl with a towel, place in a warm spot in your kitchen, and allow to rise for about 1 1/4 hours.

ABOUT 15 MINUTES BEFORE BAKING:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment or wax paper.

Spread the all-purpose flour on a flat surface and using your hands, flatten the dough into a circle about 1 inch thick. Cut the dough into 18 pieces and form each into a roll about 3 inches in diameter. Place rolls on the paper-lined baking sheet.

Bake until they are brown and firm, for about 30 minutes. Remove from the oven and set aside to cool.

Makes about 18 rolls
Source: Emeril's New New Orleans Cooking by Emeril Lagasse