Rich Rye Pumpernickel Rolls

Rye Pumpernickel Rolls

Rye pumpernickel rolls are rich in flavor and a great addition to almost any meal.
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



  • 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.
  • Cover and let rise in a warm spot for 45 to 90 minutes. Dough should be close to doubled.4. On a greased surface, divide dough into 16 pieces. Shape into rounds.


  • 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.
  • Cover with greased plastic and let rise until almost doubled in size, approximately 45 minutes. Meanwhile, preheat oven to 375ºF.
  • Create a slice down the center of each roll.
  • Bake for 15 to 20 minutes. The rolls are done when the internal temperature is 190°F on a food thermometer.