2 : c Sliced almonds (about 8 oz)
12 : oz Milk chocolate or semi-sweet
-chocolate : -chocolate chips (2 cups)
2 : Sticks (8-oz) butter, cut
-into : -into bits
1 : /2 c Firmly packed light brown
-sugar : -sugar
1 : c Margarine or butter,
-softened : -softened
1 : c Firmly packed brown sugar
3/4 : c Granulated sugar
2 : Eggs
1 : ts Vanilla
1 : 3/4 c All-purpose flour
1 : ts Baking soda
1/2 : ts Baking powder
1/2 : ts Salt (opt)
2 : c QUAKER Oats (quick or
0: In a large mixing bowl stir together starter and water
1: Mix in half of the white flour and half of the rye, one cup at a time, and salt
2: Stir in currants, remaining rye flour and enough of the white flour to make a stiff dough
3: When dough is too stiff to stir, turn out on to work surface
4: Knead until it comes together in a mass, about 8 mins; dough will still be slightly sticky
5: Transfer to a clean mixing bowl, cover and set aside until double in size
6: Turn out dough on lightly-floured surface and punch down with floured hands
7: Knead briefly and divide in two
8: Roll each half into a log about 3 inches in diameter; cut each into 12 rolls
9: Using palm of hand roll each piece of dough into a small, tight round roll
10: Place rolls, about 2 inches apart, on a cornmeal dusted baking sheet
11: Cover and set aside to rise, until barely doubled
12: Preheat oven to 450~
13: Bake for 30 mins
14: For crusty rolls, spray walls of oven with water with a plant mister
15: Formatted by jayne@idt
16: net Posted to MM-Recipes Digest by Jayne Oake <jayne@idt
17: net> on Apr 04, 1998