Sprouted Wheat-Durum Buttermilk Onion Rolls

14 Mar

Closeup This is my first bake after returning from a nice 10 day excursion to China and Taiwan for business.  My starter is not in a good mood right now so instant yeast was in order.

I decided to use some of the freshly sprouted whole wheat and durum flour that I had prepared before I left for my trip.  I used 81% sprouted flour in this bake along with a little bread flour to give it a little strength.

Onions, butter, buttermilk and cheese took these rolls over the top and the final product is easily one of my favorites to date.  If you are up to sprouting some flour please give these a try and you won’t regret it.

 

Main

Sprouted Wheat & Sprouted Durum Onion Rolls  (%)

Sprouted Wheat & Sprouted Durum Onion Rolls  (weights)

Download BreadStorm .BUN file here.

Closeup2

 Main Dough Procedure

Mix the flours, yeast, and salt together.  Add the dehydrated onions to the buttermilk and let it sit for a few minutes to re-hydrate them.  Next add the buttermilk-onion liquid and maple syrup to the flour and mix on speed #2 for 5 minutes.  Add the cheese with the main dough and mix on low for 1 minute until it is thoroughly mixed.  Place the dough into a well oiled container and let it sit overnight in the refrigerator or let it rise at room temperature until it is doubled in size.

The next day, let the dough sit out at room temperature for 45 minutes to an hour.  Next, divide into rolls around 145 grams each and cover with a moist tea towel or spray some plastic wrap with cooking spray and cover.  Since the cookie sheet I used was too big to put in my proofer I put a cup of hot water in a pan in my oven and let them rise for around an hour until almost doubled in size.  If you like you can use an egg wash or as I did in this case, brushed some olive oil on each roll and sprinkle seeds of your choice.  I used smoked sesame seeds, and white poppy seeds

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.

Place your rolls in the oven and lower the oven to 450 degrees and bake for 25-35 minutes until the rolls are nice and brown.

Take the rolls out of the oven when done and let it cool on a bakers rack before for at least 1 hour before eating.

Crumb

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

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