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Pumpernickel Rolls

Pumpernickel Rolls

  • Prep Time: 30 minutes
  • Total Time: 5 hours
  • Yield: 18 rolls


  • 2 teaspoons active dry yeast
  • 1 cup warm water
  • 1 tablespoon melted butter
  • 1 teaspoon sugar
  • 6 tablespoons dark molasses
  • 1 tablespoon caraway seeds
  • 1/2 cup mashed potatoes
  • 3 tablespoons melted semi-sweet chocolate
  • 2 cups rye flour
  • 1/2 cup whole wheat flour
  • 1/4 cup cornmeal
  • 1/4 cup flour
  • 1 egg, slightly beaten
  • 2 tablespoons poppy seeds
  • 1 1/2 teaspoons salt


  • In a large bowl dissolve the yeast in the water. Add the butter, sugar, and molasses and mix well. Stir in the caraway seeds, potatoes, chocolate, rye and wheat flours, and the cornmeal. Using your hands, mix the ingredients together, do not over handle. Form into a smooth ball. Grease a bowl, turn the dough into the bowl and cover with plastic wrap. Allow the dough to rise for 2 to 3 hours or until it has doubled in size.

    Flour the work surface and turn the dough out onto the floured surface and punch down. This will allow any gases to escape. Using your hands flatten the dough into a circle about 1 inch thick. Cut the dough into pieces and form each into a roll about 3 inches in diameter. Place the rolls on a parchment-lined baking sheet. Brush the rolls with the egg wash and sprinkle with the poppy seeds. Cover with a clean kitchen towel and set aside until increased by half, about 1 hour.

  • Preheat the oven to 350º F.

    Bake the rolls for 25 minutes, or until the internal tempearture reaches 200º F when tested with an instant-read thermometer.  Remove from the oven and set aside to cool before serving.