Rye Pumpernickel Rolls


Olaya Solis is a master bread baker. In Death Gone a-Rye, she makes Rye Pumpernickel Rolls. A basket of them end up at Owen Culpepper’s house. Everybody loves Olaya’s bread.




  • 1 1/2 cups warm water
  • 2 tablespoons vegetable oil
  • 2 1/2 cups All-Purpose Flour
  • 1 1/4 cups pumpernickel or rye flour
  • 2 tablespoons cocoa flour
  • 1 tablespoon brown sugar
  • 1 tablespoon wheat gluten (optional, but helpful to develop elasticity with rye bread)
  • 2 teaspoons onion powder
  • 2 1/2 teaspoons instant yeast or active dry yeast
  • 1 1/2 teaspoons salt


  • 1 large egg white
  • 1 tablespoon molasses
  • 1 1/2 tablespoon water
  • 2 tablespoons Everything Bagel topping or poppy seeds




1. Combine all ingredients together. Mix until combined, then knead with mixer (or by hand) for 6-8 minutes. Use a greased surface if kneading by hand. The kneaded dough will be shiny and a little bit sticky.

3. Cover and let rise in a warm spot for 45 to 90 minutes. Dough should be close to doubled.
On a greased surface, divide dough into 16 pieces. Shape into rounds.



1. Whisk together egg white, molasses, and water. Brush tops of the rolls and dip them in seeds, if desired. Place the rolls on a parchment-lined baking sheet.
2. Cover with greased plastic and let rise until almost doubled in size, approximately 45 minutes. Meanwhile, preheat oven to 375
3. Create a slice down the center of each roll.

4. Bake for 15 to 20 minutes. The rolls are done when the internal temperature is 190°F on a food thermometer.


*Rye Pumpernickel Rolls, recipe adapted from King Arthur