Pumpernickel Dinner Rolls

A few months ago, we tried our hand at making Dinner Rolls to dip in a soup we made. For these, we decided to switch up some ingredients and try again! We sliced our rolls in half and used them as Burger buns, but they would be excellent served warm to dip into a hearty stew or buttered and paired with a Pot Roast.

Time: 2 Hours

Ingredients (makes 4 big rolls):

  • 2 Teaspoons of Active Dry Yeast
  • 2 Teaspoons of Unsweetened Cocoa Powder
  • 1 Teaspoon of Molasses
  • 1 Cup of Water
  • 1 Teaspoon of Salt
  • 1 1/2 Cups of All Purpose Flour
  • 1/2 Cup of Dark Rye Flour


  • Combine your yeast, cocoa powder, and molasses in the bowl of your stand mixer, and allow to come to room temperature.
  • Add in your warm water, and let everything sit together until you have a nice foam atop your mixture in the bowl (about 5-7 minutes)
  • Add your all purpose flour and dark rye flour to the bowl with your salt, and let your dough hook do the work for about 8 minutes until everything is combined, and your dough has a chance to develop its gluten structure. It should be tacky, but not overly sticky.
  • Grab a large mixing bowl, and give it a quick oil spray.
  • When your dough is ready, form it into a ball, and place it into your greased bowl. Cover with plastic cling wrap, and let sit out for about an hour until the ball doubles in size.
  • Preheat your oven to 425 degrees F.
  • Place a piece of parchment paper atop a baking sheet.
  • Cut your dough into quarters (sixths if you prefer smaller rolls), and form each into a ball. Place each ball on your parchment paper, and rub a little more all purpose flour atop each bun.
  • When your oven is hot, place your baking sheet in the oven, and bake for 15-20 minutes (lower end of the time range if you’re making 6 rolls, higher end if making 4).
  • When your rolls are done, they will be golden brown, have a nice crust, and will give you a hollow sound when you knock on their bottoms.
  • Serve as desired, devour, and enjoy!

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