Parmesan Rye Dinner Rolls with Molasses

Steps

1. Melt the butter and let it cool slightly. Beat the egg in a small bowl and refrigerate it until needed for the egg wash.
2. Weigh out the Parmesan and set aside two-thirds for the dough and the remaining one-third for the tops.
3. In a large bowl, whisk together the rye flour, bread flour, instant yeast, salt and black pepper to make the dry mix.
4. Stir the molasses and melted butter into the warm water, then pour this liquid into the dry mix and stir into a shaggy, sticky dough. This is about 68% hydration and 1.6% salt.
5. Add the two-thirds portion of Parmesan and knead with wet hands or a stand mixer for 8 to 10 minutes until smooth but still slightly tacky; rye dough stays stickier than an all-wheat dough.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about one and a half times its size.
7. Line a 9x13-inch pan or baking sheet with parchment. Divide the dough into 12 equal pieces, shape each into a tight ball and set them in the pan with a little space between.
8. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Preheat the oven to 375°F (190°C) during the last 20 minutes.
9. Brush the rolls with the beaten egg and sprinkle evenly with the remaining one-third of Parmesan.
10. Bake for 22 to 26 minutes, until deep golden and the centers reach 190°F (88°C).
11. Cool the rolls on a rack for at least 20 minutes before pulling apart and serving.