Durum Oat Cream Cheese Sourdough Rolls

11 Feb

Closeupgroup  Stranded in my house for another day since Nemo swamped Long Island with 20 -30 inches of snow I needed some more bread to eat.  I decided to make some nice soft and tasty rolls that will be great for sandwiches and/or snacking.

I had some left-over starter from my last Cherry Sourdough Bread so I decided to combine that with some of my AP starter along with some cream cheese, milk, butter, maple syrup for some sweetness and assorted flours.

I have to say the rolls came out great and I already ate 2 before dinner!  I need to build up my strength for an early AM drive to the train station to trek into the city.  Normally this would not be a big deal, but I’m afraid it may take me longer to drive to the station than the actual train ride to Manhattan.

I used multiple toppings including toasted onions, cheese powder and poppy seeds but these rolls will work with just about any topping you desire.

Directions

 The night before refresh your starter and if you have some oat flour make an additional starter using 50% oat flour to bread or AP flour.  The oat flour starter was kept at 100% hydration while my AP starter was at 65%.

You need to have a total amount of starter at 375 grams.

Main Dough Ingredients

200 grams  AP Starter  at 65% hydration

175 grams Oat Flour Starter at 100% hydration

300 grams Sir Lancelot High protein Style Flour (you can substitute bread flour if necessary)

112 grams Durum Flour (KAF)

100 grams White Rye Flour (KAF)

102 grams Cream Cheese softened

50 grams Unsalted Butter (cut into pieces and softened)

16 grams Seas Salt or Table Salt

30 grams Maple Syrup or Honey

353 grams Milk (I used 2% but you can use which ever you prefer) at room temperature

Procedure

Mix the flours, maple syrup and 300 grams of the milk together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, butter, starters and cream cheese and mix on low for a minute.  Add the rest of the milk unless the dough is way too wet.  Note that the dough should be rather moist so don’t be afraid to add the rest of the milk.  Mix on low-speed for another 3 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and divide into around 10-12 pieces depending on the size of your rolls and form them as desired.  Place them on a parchment lined sheet pan and let them rest.

Cover them with a moist tea towel or sprayed plastic wrap for 1.5 to 2 hours.  Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, make a simple egg wash with a beaten egg and a teaspoon or so of water and brush them on the rolls.  Sprinkle any toppings you wish to use.  I used toasted onion, poppy seeds and cheese.

Seeded

Place the pan with the rolls in the oven, add the boiling water or which ever method of steam you prefer and lower the temperature to 450 degrees.  Bake for 20-30 minutes until the rolls are nice and brown.

Take them out and let them cool on a bakers rack before eating.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

GroupCrumb

 
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