Wednesday, January 28, 2009

Tangerine Rye Rolls


I wish I could tell you that I loved these rolls immediately, but I didn't.  In fact, at first, I kind of had to convince myself that I liked them, and even now I'm certain they'd make better sandwich rolls than snacking rolls.  They just need something to stand up to, to push back against, especially because their lingering flavor is slightly sour, slightly, well, beer-like.  I also have to admit that I didn't have fennel seeds.  I could have sworn before hand that I did, but the sad reality is that they were left out of my finished product.


But if I had some soup, some flavorful, hearty, winter soup, I have a feeling these rolls would have been more than happy to strip it all off and dive right in.  Now you have me regretting making these when I had no soup on deck.  Poor lonely little tangerine rye rolls, trying to make their case with no proper accompaniment.  If you decide to give these a try, don't make the same mistake.


Tangerine Rye Rolls

1, 12 oz bottle dark beer 
1/3 cup light brown sugar, packed
1/4 cup molasses
2 tablespoons unsalted butter
2 packages active dry yeast
3 - 3 1/2 cups all-purpose flour
2 teaspoons salt
1 tablespoon fennel seeds
1 tablespoon tangerine zest
2 1/2 cups rye flour
1 large egg, for the wash
1 tablespoon water, also for the wash

Heat the first four ingredients in a small saucepan over low heat.  Stir frequently until the butter melts and the mixture is just warm to the touch.  Pour the liquid over the yeast in a large bowl and let stand for 10 minutes, by which time it should foam.

With a wooden spoon, stir in 1 1/2 cups of the all-purpose flour into the mixture, along with the salt, fennel seeds, and zest.  Continue to stir until all (or most) of the lumps are out.  Begin to gradually stir in the all of the rye flour and enough of the remaining all-purpose flour to form a soft dough.  Remember, you will incorporate more of the all-purpose flour as you kneed.

On a lightly floured surface, kneed the dough until it is smooth and elastic, adding more flour to the surface as it is absorbed by the dough.  This will take around 8 minutes.  Place the dough in a large, buttered bowl, cover and allow to rise in a warm place for about 1 1/2 hours, until the dough is doubled in size (check at the 1 hour mark).

Punch the dough down and set it on a lightly flour surface.  Roll the dough out into a long snake form and cut it into 24 equal pieces.  Roll each piece between the palm of your hands so that it forms a roll (see note).

Place the rolls on two parchment paper-lined baking sheets and allow to rise again for 1 hour.

Preheat the oven to 375.  With a sharp knife, cut a cross in the top of each roll.  Whisk together the egg and the water to make a wash, then brush the wash over each roll with a pastry brush.  Bake the rolls for 20 - 25 minutes, until golden brown and hollow-sounding when tapped.

Notes:

* A good way to get the roll shape is to place a piece of dough in the palm of one hand and kind of smash it with the other.  With fairly hard pressure, begin rotating your hands so that a roll begins to form, slowly and steadily decreasing the pressure until you're rolling around a perfect little ball.  This will allow you to work out any wrinkles from the dough as it's rolled.

*     *     *

This post is being sent off to Wild Yeast for Susan's weekly Yeastspotting!



16 comments:

Susan/Wild Yeast said...

So was it sandwiches? What was the fate of the 24 lovely rolls?

Hayley said...

Either way, they look beautiful!

Zoe Francois said...

They sound fantastic and are gorgeous! I love the flavor combo.

Elra said...

Wow, this is so tempting, I can only imagine how good they are!

bensbaby116 said...

These flavors look like they would be right up my alley. Your rolls are pretty much the perfect shape, too. Great photos!

chuck said...

I think the fennel seed would have made a big difference in these buns. Or, even caraway seeds, which goes great in rye style breads. But, looking at the recipe I would have thought they would be full of flavor.

veggie belly said...

I feel sad for these rolls :( I hope you'll make a soup to keep them company. I'm sure you would have thought differently of the rolls if the fennel was in their. They look really pretty in the photo.

MaryBeth said...

They look fabulous and sound like they would be great, but I do agree that they are just screaming for a big bowl of soup to play with.

Hannah said...

Hi, thanks so much for your comment on my blog. It means a lot when someone take the time out of their day to comment. : )

You're photos are fantastic! What camera/lenses do you use?

Vera said...

These do look absolutely perfect!

squirrelbread said...

brilliant! you always bring great recipes and even better photography. and i think i could challenge you on the "smallest kitchen", but seeing as i don't like in nyc, i suppose we can share. would love for you to pop in on my blog sometime - it's brand new and any comments/suggestions/etc are welcome!

cheers,

*heather*
http://squirrelbread.wordpress.com

Ash said...

great flavors! makes me want to bake some bread!

Sara said...

Tangerine zest in rolls is very intriguing. I can't quite imagine the flavor but I like the idea of it.

Dawn said...

I simply love this flavor combo.

Andrea said...

Susan, we didn't have sandwich fixings (sometimes I can be pretty lame with grocery shopping) so they just went down the hatch as is!

Hayley, thanks girlie!

Zoe, they mellowed after a few days and the flavors played well together.

Elra, thanks!

Bensbaby, thanks so much!

Chuck, it definitely would have. Would it be terrible if I admitted that I don't love caraway? I don't. But if you do, add it in!

Veggie Belly, don't feel too sad. Their flavored mellowed a bit with time and then I became addicted. Soup next time, though!

MaryBeth, I love the image of rolls playing with soup! I imagine a lot of splashing.

Hannah, thank you so much! I use a Canon SRL with the lens that came with it, but I'm upgrading to a macro lens soon!

Vera, thanks! That means a lot coming from you!

Heather, oh it's on! Oh wait, we're sharing? Okay!

Ash, I aim to please ;-)

Sara and Dawn, it's an interesting flavor combination, definitely. And an easy recipe!

www.inmobiliaria.cn said...

For my part every person ought to go through it.