Cream Cheese Sourdough Buns

22 Jun

This is a version of my go to hamburger/hot dog bun/rolls formula.  Last time I made this with fresh milled rye so this time I used fresh milled whole wheat instead.

As usual they didn’t disappoint.  I made these around 160 grams so these will fit the biggest burger you dare to use.  They are nice and soft and flavorful and perfect for burgers, sandwiches or just with some eggs and cheese for breakfast.

Formula

Download the BreadStorm formula 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,  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 at least one hour.  Next, add the salt, starter (cut into about 7-8 pieces), cream cheese, softened butter and mix on low for 5 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 hour.  Remove the dough and shape into rolls around 160 grams each.  Cover the rolls with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  If you want seeds, brush with an egg wash and sprinkle on your toppings.  I used poppy seeds and smoked sesame 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.

After you place the rolls in the oven and add your steam lower the temperature to 445 F.   Bake for 25 minutes or until the rolls are nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack for as long as you can resist.

 

 

 

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7 Responses to “Cream Cheese Sourdough Buns”

  1. narf7 June 23, 2018 at 4:42 pm #

    These look seriously amazing. I wonder if I could use homemade vegan cream cheeze to make these? I might just have to have a go now. I made bagels and English muffins and a sourdough chocolate cake and some sourdough granola with starter last week. This sourdough baking thing is a serious lark. Loving it. Thank you for this wonderful recipe 🙂

    • mookielovesbread June 23, 2018 at 9:41 pm #

      Thanks. Curious to hear how the vegan cream cheese works out. Regards, ian

      • narf7 June 24, 2018 at 2:45 pm #

        Thank you for replying to my comment Ian. I have certainly been enjoying the last few weeks playing with sourdough. Last night I prepped up my very first potato sourdough mix so fingers crossed it goes well. I also prepared a batch of chocolate sourdough granola to sour for most of the day and then put into the warming oven under Brunhilda (my big 4 oven wood burning stove) to slowly toast. It’s pretty cold here this year in Tasmania so I am loving the ability to bake my own bread and produce something other than vinegar bricks like my first attempts ALL of those years ago. I made my own vegan cream cheeze because I don’t have access to a lot of vegan products down here in farthest flung Tassie-on-the-Wey and when I do, they are horrendously priced and to be honest, I don’t actually like the flavour of most vegan products so I try to find recipes and make my own. I used some “yogurt” that had accidentally been formed when a marmalade jar had been used to contain soy milk got left out overnight and before I threw it away I sniffed it and it smelled like yogurt! I don’t know if you have ever tasted vegan yogurt before but to say it “isn’t very nice” would be a very polite way of putting it. I hadn’t had decent yogurt since I went vegan about 25 years ago so I gingerly tasted it and it was magnificent! Almost on par with what I remembered full cream milk plain yogurt to taste. I tried replicating it and it worked! The problem was that it only thickened once and then the next time I used the culture it barely soured the milk. I was using wide necked thermos’s to make the yogurt and was a bit disillusioned but then I realised that it was likely my kombucha culture on my counter-top that was responsible for the yogurt and that it didn’t need to be heated, just left out on the counter overnight and suddenly a world of delicious yogurt experimentation opened up to me. As you might guess, I LOVE kitchen experimentation and that’s why I love your site. Thank you so much for posting your amazing recipes. I was always very intimidated when I used to follow your site because it seemed so very scientific but now I am just excited by the prospect of being able to have a go at some of the legendary gloriousness that you have produced over the years. Again, Thank you 🙂

        • mookielovesbread June 29, 2018 at 6:19 pm #

          Sorry for the tardy response. Thank you for your kind words and I’m glad I can be an inspiration to you. Your adventures above are awesome :). Look forward to hearing how your baking and cooking comes out!

          • narf7 June 30, 2018 at 3:14 pm #

            The baking has become somewhat of a passion. I can’t waste starter any more and think up all kinds of ways to use it. My favourite way is to make delicious vegetable fritters with it as it takes out the need for eggs for binding and results in a wonderfully flavourful crunchy fritter. I am thinking that you could use it for batter (if you didn’t want to fit out of the door come summer that is…) I made potato sourdough bread again and this time I decided to throw dried fruit into the mix. I was a bit worried because the more you read up about sourdough the more “precious” it seems to be but mine is like an old trooper and just does it’s duty every time (famous last words) and the potato fruit bread was amazing. I baked it in bread tins that I picked up at our local tip shop that someone had been using to store screws and nails in their shed in. They must have come from a defunct bakery in the small town just over from where we live once and I felt a rush of sympathy for their fallen state and bought 5 sets of 3 enormous bread pans that I never thought that I would use. I now regularly use one of the sets for baking the sourdough potato bread and it is really delicious. I figure if you don’t read too many reviews about sourdough and you just head out and experiment you can have a lot of fun. I can’t wait to start delving into your back catalogue of awesomeness. I keep telling people to drop by and visit your site as you are the grand master of sourdough creativity in my opinion. Thank you so much for sharing all of your experiments so clearly and easily to understand. It makes attempted recreation a much more likely occurrence 🙂

            • mookielovesbread July 1, 2018 at 8:16 am #

              That potato bread sounds great. Once you start experimenting and get the basic “feel” down, the sky’s he loves limit! Asks for your kind words 😎

            • narf7 July 1, 2018 at 2:37 pm #

              I should have stuck with my potato bread recipe as I decided last night to put on a batch of sourdough to make cinnamon buns and I got up this morning and it hadn’t risen at all. Herman has never let me down yet so I have put the bowl over Brunhilda (my big 4 oven wood burning stove) on the proofing rack to see if I can’t get it moving. The recipe looked promising but I did think to myself that it looked like a little bit less starter than it could have used. Fingers crossed I can get it animated 🙂

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