Ingredients
2 1/2
cups Gold Medal™ all-purpose flour
3/4
cup rye flour
1
tablespoon regular active dry yeast
2
tablespoons unsweetened baking cocoa
1 1/2
teaspoons coarse (kosher or sea) salt or 1 teaspoon salt
1 1/3
cups warm water (105°F to 115°F)
3
tablespoons full-flavor (dark) molasses
1
tablespoon cornmeal
1
egg
1
tablespoon water
1
teaspoon caraway seed, if desired
Preparation
In large bowl, mix together flours, yeast, cocoa and salt. In small bowl, mix together 1 1/3 cups water and molasses. Add water mixture to flour mixture; stir with wooden spoon until dough is thoroughly mixed and no dry spots remain, about 1 to 2 minutes. Cover loosely with plastic wrap. Let rise at room temperature 2 hours; refrigerate at least 1 hour but no longer than 24 hours.
Line large cookie sheet with cooking parchment paper; sprinkle with cornmeal. On generously floured surface, turn dough to lightly coat with flour. Form dough into a ball; cut in half. Cut each half into 6 equal pieces, coating with flour as needed to prevent sticking. Shape each piece into ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place on cookie sheet about 2 inches apart.
Loosely cover rolls with plastic wrap sprayed with cooking spray; let rise in warm place 40 minutes or until doubled in size.
Place empty broiler tray or cast iron skillet on bottom rack of oven. Heat oven to 400°F.
Meanwhile, in small bowl, beat egg and 1 tablespoon water. Brush buns with egg mixture; sprinkle with caraway seed. Place cookie sheet in oven. Gently pull out bottom rack of oven and pour 1 cup hot water into broiler tray; gently slide rack back and quickly shut oven door.
Bake 12 to 15 minutes or until buns begin to slightly brown and sound hollow when tapped. Cool 5 minutes on cooling rack. Serve warm or cool.
