Instructions: Whenever I visited NY I always went to this one restaurant and ate there Pumpernickel rolls. I loved them, only place I have ever seen them. I spent years trying to duplicate them. This is pretty close. You can leave it in the machine and make a loaf of bread out of it. But I like the rolls much better.

This is one of my favorite recipes. You can either make rolls or just leave the dough in the ABM to make a loaf of bread. It must be started the night before. This gives you the real sourdough flavor with all the trouble of keeping a pumpernickel sourdough starter.

Add the starter ingredients to the ABM and let knead for about 10 minutes. Reset the machine (turn it off) and leave the pan in the machine overnight or 6-8 hours.

Add remaining ingredients and start machine as usual. If making the loaf in the Machine use the specialty bread setting and add the raisins at the beep. (If you add them to early they get ground up)

If you are going to make rolls use the dough setting. The raisins are very good in the rolls. Using the dough setting on my Hitachi I added them at the 1:18 mark, on the Breadman at the 1:05 mark. When the dough is ready, roll out into a flat square. Form into balls the size of a large Lemon. Press down and cover. Let rise until doubled (1 hour) then cook 20 minutes at 350F.

Makes about 15 rolls.

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