MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chuck Conways O'Breads Rye Currant Rolls
 Categories: Breads
      Yield: 2 Dozen

      1 c  Emeril's sourdough starter
      3 c  Bottled water
  4 1/2 c  Flour
  2 1/2 c  Stone ground rye flour
      2 tb Coarse salt
      2 c  Dried currants
           Corn meal

  In a large mixing bowl stir together starter and water. Mix in half
  of the white flour and half of the rye, one cup at a time, and salt.
  Stir in currants, remaining rye flour and enough of the white flour
  to make a stiff dough. When dough is too stiff to stir, turn out on
  to work surface. Knead until it comes together in a mass, about 8
  mins; dough will still be slightly sticky. Transfer to a clean mixing
  bowl, cover and set aside until double in size. Turn out dough on
  lightly-floured 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 hand roll each
  piece of dough into a small, tight round roll. Place rolls, about 2"
  apart, on a corn meal dusted baking sheet. Cover and set aside to
  rise, until barely doubled. Preheat oven to 450°F. Bake for
  30 minutes. For crusty rolls, spray walls of oven with water with a
  plant mister.

  Formatted by jayne@idt.net

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