Multi-grain Oat SD Rolls

11 Oct

closeup1     Healthy and tasty with a noticeable sour dough twang, these rolls hit all of the right notes.

I used some fresh milled whole wheat along with some 00 Caputo flour, First and Clear flour.  The oats were added in with the flour along with some 2% Greek yogurt, and Maple Balsamic vinegar.

The end results were a nice moist, open crumb perfect for sandwiches or as a dinner roll.




Multi-grain Oat Rolls (weights)

Multi-grain Oat Rolls (%)

Download the BreadStorm File Here.


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, oats, yogurt and 400 grams of the 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), Balsamic and balance of the water, 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.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 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 shape into rolls around 110-125 grams each.   Place the rolls on a jelly roll pan and cover with a clean tea towel sprayed lightly with water or plastic wrap sprayed with cooking spay.  The rolls will take 1.5 to 2 hours to rise about 1/3 to 2/3 their size, 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, use an egg wash and paint each roll and sprinkle your desired topping.  I used smoked sesame seeds, poppy seeds and some grated aged cheddar.

Add 1 cup of boiling water to your steam pan or follow your own steam procedure and place tray(s) of rolls in your oven.

Immediately lower the temperature to 425 degrees.  Bake for 20-25 minutes until the crust is nice and brown and the internal temperature of the rolls are around 210 degrees.

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



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