Chuck Conway's O'bread's Rye Currant Rolls (E Recipe

Recipe Ingredients

1 cup sourdough starter see recipe
3 cup bottled water
1 up to 4 1/2 cups flour
2 1/2 cup stone-ground rye flour
2 tbsp coarse salt
2 cup dried currants
1 corn meal

Recipe 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

Servings: 2

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