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)
packed brown sugar
1/8 c. unsulphured
molasses (the really dark one)
1/2 tsp. fennel seeds
c. bread flour
1 1/4 c. rye flour
2 T. vital gluten
2 1/4 tsp. bread
1 egg + 1 tsp. water
tangerine completely; set zest aside.
Then squeeze juice into a small cup and
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.
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.
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.
into machine pan, let sit a few minutes,
pour out & put in ingredients as you
Marilyn in FL