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Rye currant rolls - desperately seeking recipe

j
judybird Apr 8, 2010 03:39 PM

We stopped by La Brea Bakery today and found to my horror that they're no longer making the rye currant rolls. Does anybody have a recipe to share?

  1. bushwickgirl Apr 8, 2010 08:25 PM

    I checked my go-to bread sites and some of my bread books with no results. Here's one, can't vouch for it though. I'd skip the baker's caramel unless you've got some Kitchen Bouquet at home already, it's there for color more than anything else:
    http://www.frenchbutterdish.com/Bette... Rye and Currant Rolls

    6 Replies
    1. re: bushwickgirl
      j
      judybird Apr 9, 2010 03:59 PM

      Thanks - I hope to try it next week, will report on any success.

      1. re: judybird
        bushwickgirl Apr 9, 2010 04:04 PM

        I hope the recipe works out, let us know. I want to try it but you first.;-)

        1. re: bushwickgirl
          j
          judybird Apr 16, 2010 05:07 PM

          I got a Nancy Silverton book from the library today, and her recipe is in it. I'm leaving town Sunday for about 10 days, hope to get started on this when I return.

          1. re: judybird
            bushwickgirl Apr 16, 2010 05:18 PM

            OK, if you have a moment when you return, would you mind comparing the two recipes and let me know how they match up. I wanted to try these. Thanks.

            1. re: bushwickgirl
              j
              judybird Apr 17, 2010 01:42 PM

              Hi again - I read through Nancy Silverton's recipe, and will be returning her book to the library forthwith. The white starter takes 14 days to make, the last 5 of which it needs to be fed 3 times daily, then you use that to make a rye starter which takes another 3 days of 3 times daily feeding, then you can make the bread.

              It's no wonder her breads are so fantastic, but I think I'll be trying the recipe you shared instead.

              1. re: judybird
                bushwickgirl Apr 17, 2010 01:59 PM

                Ok, yeah, me too. Thanks for letting me know.

                The sponge in the recipe I linked can be left out overnight, I would think, for a little extra flavor.

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