We’ve always been captivated by the rich, earthy allure of pumpernickel bread, a staple that brings a touch of German tradition to our tables. Originating from Germany, these dark, hearty rolls boast a deep flavor from rye flour and molasses, making them perfect for everything from sandwiches to sides.
In our Pumpernickel Rolls Recipe, we’ll guide you through creating soft, flavorful rolls that elevate any meal. Whether you’re a baking novice or pro, it’s a simple way to add wholesome goodness to your kitchen adventures.
Ingredients
In our Pumpernickel Rolls recipe, we gather these essential ingredients to craft soft, flavorful rolls with that signature rye depth and molasses sweetness. We’ve organized them in the order they are typically used, from activation to mixing and baking, with prep specifics noted for accuracy.
- 1 packet (about 2 1/4 teaspoons) active dry yeast: Ensure it’s fresh for optimal rise.
- 1 cup warm water (around 110°F/43°C): Use a thermometer to check temperature for activating the yeast.
- 2 tablespoons molasses: Choose unsulfured for a rich, authentic flavor.
- 1 1/2 cups rye flour: Sifted to avoid clumps and ensure even texture.
- 2 cups all-purpose flour: Plus extra for dusting surfaces during kneading.
- 1 teaspoon salt: Fine sea salt works best for even distribution.
- 1 tablespoon caraway seeds (optional): Lightly toasted if you prefer a bolder, nutty taste.
| Nutrient | Per Roll (Approx.) | Daily Value % |
|---|---|---|
| Calories | 150 | 8% |
| Protein (g) | 4 | 8% |
| Carbohydrates (g) | 28 | 10% |
| Fiber (g) | 3 | 12% |
| Sodium (mg) | 200 | 9% |
Tools and Equipment
To bring our pumpernickel rolls to life, we rely on a few essential tools that streamline the baking process and ensure consistent results. Having the right equipment on hand allows us to handle everything from mixing the dough to baking those flavorful rolls with precision.
Must-Have Tools
We recommend gathering these key items before starting, as they directly support the steps outlined in our recipe:
- Large mixing bowl: Use this sturdy bowl to combine the active dry yeast, warm water, and molasses, creating the perfect base for our dough.
- Measuring cups and spoons: Accurate measurements are crucial for our pumpernickel rolls, so we use these to precisely portion rye flour, all-purpose flour, and salt.
- Stand mixer with dough hook (or a strong wooden spoon): This tool helps us knead the dough efficiently, incorporating the flours and optional caraway seeds until smooth and elastic.
- Baking sheet or tray: Essential for shaping and baking the rolls, we line it with parchment paper to prevent sticking and achieve that golden crust.
- Oven thermometer: To guarantee even baking, we use this to monitor our oven’s temperature, ensuring it stays at the optimal level for pumpernickel rolls.
- Cooling rack: After baking, we transfer the rolls here to cool evenly, preserving their soft texture and rich flavor.
By preparing these tools in advance, we set ourselves up for a seamless transition from mixing ingredients to enjoying freshly baked pumpernickel rolls.
Instructions
Now that we have gathered our ingredients and tools, let’s guide you through creating these hearty pumpernickel rolls with ease and precision. We will break down the process into simple, step-by-step actions to ensure your rolls turn out soft, flavorful, and full of that signature rye tang.
Prep
In this initial stage, we focus on activating the yeast and mixing the dough base. Start by dissolving 2 1/4 teaspoons active dry yeast in 1 1/4 cups warm water (around 105-115°F) in a large mixing bowl. Stir in 2 tablespoons molasses until it fully dissolves, creating a fragrant, sweet base that will enhance the rolls’ rich, earthy flavor. Next, add 1 cup rye flour, 1 teaspoon salt, and 1 tablespoon optional caraway seeds to the bowl. Gradually mix in 2 to 3 cups all-purpose flour, one cup at a time, using a wooden spoon or stand mixer, until the dough forms a shaggy ball. We recommend stopping once the dough pulls away from the sides of the bowl, ensuring it’s not too sticky—this step sets the foundation for the rolls’ chewy texture and deep molasses aroma.
Knead
Once the dough is mixed, we move to kneading to develop its structure and elasticity. Transfer the dough to a lightly floured surface and knead it vigorously for 8 to 10 minutes by hand, or use a stand mixer with a dough hook on medium speed for the same duration. Press and fold the dough repeatedly, feeling it transform from rough and sticky to smooth and springy under your hands—the sign of gluten formation that promises tender, airy rolls. If the dough feels too dry, add a teaspoon of water at a time; if too wet, sprinkle in more flour. This step is crucial for achieving the perfect pumpernickel chew and that satisfying, fresh-baked scent.
Proof
Proofing allows the dough to rise and develop its full flavor, so we give it time to rest and ferment. Place the kneaded dough in a lightly oiled large bowl, turning it once to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it doubles in size. Watch for the dough to become puffy and light, filling the air with a yeasty, molasses-infused aroma that hints at the rolls’ robust taste—proofing ensures our pumpernickel rolls have that signature soft interior and enhanced flavor profile.
Shape
Shaping turns the proofed dough into individual rolls, so we handle it with care to maintain its airiness. Gently punch down the risen dough to release excess gas, then divide it into 12 equal portions (about 2-3 ounces each) on a floured surface. Roll each portion between your palms to form smooth balls, tucking the edges underneath for a neat, rounded shape. Arrange the rolls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for expansion. Cover them loosely with a towel and let them proof again for 30 to 45 minutes, until they puff up slightly—this second rise builds the rolls’ light, fluffy texture and prepares them for a golden, pumpernickel-rich crust.
Bake
Baking brings out the deep flavors and appealing color of our pumpernickel rolls, so we bake with attention to heat and timing. Preheat your oven to 375°F and, if desired, place a pan of hot water on the lower rack for added steam, which creates a crispier exterior. Bake the shaped rolls for 15 to 20 minutes, or until they turn a deep, glossy brown and sound hollow when tapped on the bottom—the oven’s heat will release a warm, toasty aroma that fills your kitchen. Rotate the baking sheet halfway through for even browning, ensuring every roll achieves that perfect balance of soft inside and flavorful, slightly crunchy outside.
Cool
Cooling is the final step to set the texture and make the rolls easy to handle, so we let them rest properly. Remove the baked rolls from the oven and transfer them immediately to a wire cooling rack to prevent sogginess. Allow them to cool for 10 to 15 minutes before serving—the residual heat will continue to cook the interior slightly, enhancing the rolls’ moist, tender crumb and letting the pumpernickel flavors fully develop for an irresistible eating experience.
Make-Ahead Instructions
To help you enjoy our pumpernickel rolls whenever you need them, we offer flexible make-ahead options that preserve their rich, molasses-infused flavor and soft texture. These methods allow the dough to develop even deeper taste over time while fitting into your schedule.
Preparing the Dough in Advance
We recommend mixing the dough up to 24 hours ahead for enhanced flavor development. After combining the active dry yeast, warm water, molasses, rye flour, all-purpose flour, salt, and optional caraway seeds as outlined in our earlier steps, knead until smooth and elastic. Instead of proceeding to the first proofing, cover the dough tightly with plastic wrap or a damp cloth and refrigerate it immediately. This slow, cold fermentation intensifies the earthy rye notes, making the rolls even more aromatic when baked.
Shaping and Refrigerating the Rolls
For even more convenience, shape the rolls ahead and refrigerate them for a quick bake later. Once the dough has completed its initial rise at room temperature, divide it into portions and form the rolls as described previously. Place the shaped rolls on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for up to 12 hours. When you’re ready to bake, remove them from the fridge and let them sit at room temperature for 30–45 minutes to warm up. This step ensures the rolls rise perfectly in the oven, yielding a golden, crusty exterior with a tender, flavorful interior.
Freezing for Long-Term Storage
If you want to prepare a larger batch, freezing is an excellent option. You can freeze the dough or baked rolls to maintain freshness for weeks.
- Freezing Unbaked Dough or Shaped Rolls: After the first rise, shape the rolls and place them on a baking sheet to freeze individually until solid (about 1–2 hours). Transfer to a freezer-safe bag or container and store for up to 3 months. To use, thaw in the refrigerator overnight, let rise at room temperature for 1–2 hours, and bake as directed.
- Freezing Baked Rolls: Once the rolls have cooled completely after baking, wrap them tightly in plastic wrap or foil and place in a freezer bag. They can be stored for up to 3 months. To reheat, thaw at room temperature for 1–2 hours and warm in a 350°F oven for 5–10 minutes to restore their steamy, fresh-baked softness.
| Make-Ahead Method | Storage Time | Thawing/Reheating Notes |
|---|---|---|
| Refrigerated Dough | Up to 24 hours | Let sit at room temperature for 1 hour before proceeding |
| Refrigerated Shaped Rolls | Up to 12 hours | Allow 30–45 minutes to warm before baking |
| Frozen Unbaked Dough/Rolls | Up to 3 months | Thaw overnight in fridge, then rise as needed |
| Frozen Baked Rolls | Up to 3 months | Thaw at room temperature, then reheat in oven |
Conclusion
We’ve loved sharing this pumpernickel rolls recipe with you as it’s become a staple in our kitchen. It’s more than just baking—it’s about creating warm, flavorful moments that bring people together.
With these simple steps you’re set for success so go ahead and make them your own. We’re confident you’ll enjoy the rich taste and the pride of homemade goodness every time.
Frequently Asked Questions
What is pumpernickel bread?
Pumpernickel bread is a traditional German bread made from rye flour and molasses, giving it a rich, dark color and hearty flavor. It’s known for its dense texture and nutty taste, often used in sandwiches or as a side. This recipe adapts it into soft rolls, perfect for beginners and pros alike.
What ingredients are needed for pumpernickel rolls?
You’ll need active dry yeast, warm water, molasses, rye flour, all-purpose flour, salt, and optional caraway seeds. These simple ingredients combine to create flavorful rolls with a deep, authentic taste. Measure accurately for the best results, as outlined in the recipe.
What tools and equipment are required to make pumpernickel rolls?
Essential tools include a large mixing bowl, measuring cups and spoons, a stand mixer with a dough hook (or a wooden spoon), a baking sheet with parchment paper, an oven thermometer, and a cooling rack. Having these ready ensures a smooth baking process from start to finish.
How do I make pumpernickel rolls step by step?
Start by activating the yeast in warm water and molasses, then mix in flours, salt, and seeds. Knead until elastic, let the dough rise, shape into rolls, and bake at the right temperature until golden. Cool on a rack for the perfect texture—total time is about 2-3 hours including proofing.
Can I prepare pumpernickel rolls ahead of time?
Yes, make the dough up to 24 hours in advance for better flavor through cold fermentation. Shape rolls and refrigerate them for quick baking, or freeze unbaked dough or baked rolls. Thaw in the fridge and reheat in the oven to keep them fresh and soft.
What is the nutritional information for pumpernickel rolls?
Each roll has about 150 calories, 5g protein, 30g carbohydrates, 4g fiber, and 200mg sodium. They’re a healthier bread option due to rye flour’s benefits, but values can vary based on exact ingredients and serving size—check for your specific needs.