Hearty and full of flavor, these homemade pumpernickel rolls are a versatile bread recipe.
Use this whole grain pumpernickel dinner rolls recipe for everything from a side dish to a hamburger bun.
Flavorful & Filling
The whole grain of pumpernickel flour gives these rolls a hearty texture and flavor. These are great to serve alongside flavorful soups for dipping and rounding out a meal.
The flavor and texture also makes for great buns. Simply slice in half and use for hamburgers or other sandwiches.
Don’t have pumpernickel flour? Make rye rolls instead by substituting rye flour for the pumpernickel. Use a light, medium, or dark rye flour as preferred.
I used charnushka seeds in this particular recipe. They have a lovely color giving the rolls a punch of black bits that are lovely and flavorful in the final roll.
Their flavor is understated as well – you’ll taste it but it isn’t overpowering.
Feel free to skip the seeds or substitute them with caraway or dill seed instead.
You can make the rolls as big or small as you like. The best way to do this is simply to weigh the dough, then divide the total weight by number of rolls desired.
12 rolls makes for a decent size bun and good sized side dish for soup.
Make 10 rolls for good sized hamburgers and 18 rolls for sliders. It’s as limitless as you want.
Make a double batch, if desired, and have some for later.
Bake the rolls and let cool completely. Place rolls into freezer bags and place in the freezer. Truly that easy.
When you want to have some simply pull from the freezer and let thaw at room temperature.
Use up frozen rolls within 6 months for best flavor and to prevent freezer burn.
More Pumpernickel Bread Recipes
- 1 1/4 Cups Warm Water
- 1 Tablespoon Dry, Active Yeast
- 2 Tablespoons Molasses
- 1 Cup Powdered Milk
- 1 Cup Pumpernickel Flour
- 2 Cups Bread Flour
- 3 Tablespoons Salted Butter, softened
- 1 teaspoon Salt
- 2 teaspoons Charnushka Seeds, optional
- Combine warm water and yeast in a large bowl. Let sit until foamy about 10 minutes.
- Add the powdered milk and molasses. Stir to combine.
- Add the pumpernickel flour and stir well. Mix in the softened butter, seeds, and salt.
- Begin adding 1 1/2 cups bread flour, stirring well. Add more flour as necessary and mix with a wooden spoon, dough hook, or hands until a soft dough begins to form.
- Turn out to a floured board and knead until smooth and elastic.
- Place the dough back into an oiled bowl and cover with a towel.
- Let rise until doubled, about an hour.
- Grease a baking sheet.
- Punch down the dough and divide into 12 equal sized rolls. Roll the dough between your palms to form rolls or buns.
- Place the rolls onto greased baking sheet, leaving a few inches between.
- Cover the baking sheet with a towel and let rise for about 30 minutes.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- Bake the rolls in the preheated oven for 25 minutes or until golden brown and sound hollow when tapped with knuckles.
- Remove from baking sheet to cool on wire racks.
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Nutrition Information:Yield: 12 Serving Size: 1 roll
Amount Per Serving: Calories: 227Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 347mgCarbohydrates: 40gFiber: 2gSugar: 6gProtein: 8g
I try but cannot guarantee this nutritional information is 100% accurate.