Multi-grain Rye Cream Cheese Rolls

21 Jun

Main    These rolls are healthy and tasty at the same time.  I used a combination of milled flour and KAF flour with some cream cheese, and olive oil for softness along with my old faithful AP starter.

I think these could have used a little longer to proof but overall they came out great and are full of flavor with a nice sour dough bite as well.



Multi-grain Rye Cream Cheese Rolls (%)

Multi-grain Rye Cream Cheese Rolls (weights)

Download the BreadStorm formula here.


Lexi trying to Photo-bomb my shot 🙂

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and water 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, starter (cut into about 7-8 pieces), cream cheese and olive oil and mix on low for 6 minutes.    Remove the dough from your bowl and place it in a lightly oiled bowl or work surface 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 cut into equal size pieces and shape into rolls.  Place on a baking sheet lined with parchment paper and cover with moist tea towels or plastic wrap sprayed with cooking spray.


The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

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, using a simple egg wash or heavy cream or milk, brush each roll and sprinkle on your topping of choice (I used smoked sesame seeds, toasted onions and poppy seeds).  Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 425 degrees.  Bake for 35 minutes until the crust is nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 2 hours before eating.


Nice soft semi-open crumb, perfect for sandwiches or a burger.



Succulents out for a boat ride!



7 Responses to “Multi-grain Rye Cream Cheese Rolls”

  1. Micah June 21, 2015 at 10:55 am #

    such lovely photos! the bread looks exciting to me, really cool

    • mookielovesbread June 21, 2015 at 12:07 pm #

      Thank you Micah! Appreciate your kind words and glad you liked them.

  2. Karin Anderson June 22, 2015 at 8:42 am #

    I’m sure your rolls taste very nice, and they don’t look underproofed to me. I like your little succulent boat.

    • mookielovesbread June 22, 2015 at 1:08 pm #

      Thanks Karin,
      You may be right about the under proofing. Could just be a shaping issue that caused the cracking.
      Look forward to you next bake.

      Any ideas for a challenge bake? Maybe breads made with a specific flour like spelt or durum?

      • Karin Anderson June 24, 2015 at 8:49 am #

        Funny, I was asked several times about the next challenge already. Specific flour is a good idea. I’ll think about it.

  3. cookingwithshy June 15, 2016 at 11:17 am #

    This looks delicious!!!

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