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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