rolls are best with butter and sharp cheddar cheese. Early
Greeks knew that caraway was good for the digestion and used it
in foods which were hard to digest. Caraway, a biennial plant,
grows on the shores of the Mediterranean. This dough is too
sticky to make by hand unless you are very brave, and should be
made with a bread machine or kneaded in a food processor.
2 ½ cups water, warmed to 110°
tablespoons Dutch-process black cocoa
tablespoons mild molasses
tablespoons white wine vinegar
tablespoons canola oil
teaspoon dried minced onions
tablespoons wheat germ
teaspoon ground caraway seeds
teaspoon ground anise seeds
tablespoon active dry yeast
cups bread flour
method: Measure all the ingredients into
machine pan. Program for whole wheat, dough cycle
large loaf. When kneading cycle is complete, place
dough into an extra large oiled bowl.
2. Turn the oven on
when you can feel heat, turn oven
Place bowl in warm oven and leave for 1 ½ to 2 hours
or until dough has doubled.
3. Punch dough
down, then roll into a ball on floured board.
into 16 even pieces with a sharp knife.
4. Fold each piece
of dough inside out to form a smooth ball,
on a baking sheet. Brush each roll with oil.
5. Place rolls back
in the warm oven and let rise until double or
6. Remove the rolls
from the warm oven.
7. Preheat the oven
then bake the rolls for 12-15
These rolls are delicious served with Borcht.