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Dark Beer and Tangerine Rye Rolls Recipe

Dark Beer and Tangerine Rye Rolls Recipe

1 medium tangerine
1 T. butter
6 oz. dark beer (Michelob works well; Guiness doesn't, & the red beers donít work either)
3-1/4 tsp. packed brown sugar
1/8 c. unsulphured molasses (the really dark one)
1 tsp. salt
1/2 tsp. fennel seeds
1 5/8 c. bread flour
1 1/4 c. rye flour
2 T. vital gluten
2 1/4 tsp. bread machine yeast
1 egg + 1 tsp. water for glaze

Zest tangerine completely; set zest aside. Then squeeze juice into a small cup and reserve it.

Melt butter in a small pan; off heat stir in beer, sugar, & molasses. Pour into bread machine pan.

Add all the zest, 1 tsp. of the juice, salt, & seeds; stir. Add both flours, vital gluten, & yeast.

USING THE PRE-HEAT FUNCTION*, process on Regular Dough cycle; check at 10 minutes; if dough is ragged, add another 1 or 2 tsp. juice. If dough is slack, add 1 or 2 T. bread flour.

At end of cycle, turn machine off but let rise 15 minutes more with lid closed. Turn onto a lightly floured board & punch down just once. Pat flat, cut into 12 pieces, then roll into balls.

Put on a parchment covered baking sheet 2" apart, cover with oiled wax paper, and raise till double, 45 - 60 minutes. While heating oven to 375ļ, snip a deep X on each roll; brush with egg & water glaze; bake 20 to 25 minutes. Cool on a rack. Will keep just fine in plastic for 3 days, and freeze well too. These are really special. Wish I knew where they came from, some soup/bread book, maybe; they require watching and were hard to adapt to machine, but worth the trouble when tangerines are in season.

*if your machine doesn't have a pre-heat, bring 3-4 cups of water to a boil, microwave or stove.

Pour into machine pan, let sit a few minutes, pour out & put in ingredients as you usually do.
Marilyn in FL

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