Unlike traditional pumpernickel rolls made with a sourdough starter, this recipe employs the Japanese Tangzhong starter method, creating a pastier mixture similar to a roux, which results in a softer texture and more tantalizing taste. The combination of dark rye flour and caraway seeds not only brings out a rich and delightful flavor but also offers an abundance of benefits such as fiber, vitamins and antioxidants. Perfect for autumn, these rolls are a versatile addition to any meal, serving well as a companion to soups and stews, a base for sandwiches or simply enjoyed with a pat of butter and a drizzle of honey.
