Tag Archives: yeasted

Sprouted Wheat Cottage Cheese Onion Rolls

21 Dec

Closupe1    Holy Sprouted Wheat Batman!  There is something about sprouted wheat that adds a softness and creaminess to the crumb that is hard to describe unless you try it for yourself.

Main

The last bake that I used sprouted whole wheat flour in came out great but I only used around 30% sprouted flour.  This time I upped the ante and used 50% sprouted flour and it worked great.  Of course I had to add some onions, cottage cheese and Parmesan cheese to bring these bad boys over the top.

I hope you give this recipe a try if you can get your hands on some sprouted whole wheat flour, or better yet do what I did and sprout and grind it yourself.

Formula

Sprouted Wheat Cottage Cheese Onion Rolls (%)

Sprouted Wheat Cottage Cheese Onion Rolls (weights)

Here is the link to download the BreadStorm .Bun file.

Directions

Mix the dehydrated onions with the water and let it sit for about 10 minutes to soften up.

Mix flours with the yeast to combine.  Next add remainder of the ingredients except the Parmesan cheese and mix on low for 6 minutes.
Now you can add the shredded Parmesan cheese and mix for about 1 minute to make sure it is thoroughly incorporated into the dough.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket and immediately place it in the refrigerator overnight.

On baking day, take the dough out of your refrigerator and let it sit at room temperature for around twenty minutes to get the chill off.

Divide the dough into 12 pieces and shape into rolls as desired and place on a baking sheet.  Cover with a moist tea towel or plastic wrap sprayed with vegetable spray and let proof at room temperature for around 1 hour until the rolls start to get puffy and when poked with your finger the indent springs back slowly.

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 525 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls apply an egg wash and sprinkle shredded Parmesan on top of each roll.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

Crumb

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

 

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Hamburger-Hot Dog Onion Parmesan Cream Cheese Buns

13 Jun

Main These are by far the best hot dog rolls I have made yet.  I wanted to make a nice soft and fluffy hot dog bun without resorting to intensive kneading so I used my last version of these buns and added cream cheese to soften it up.  I also increased the % of Semolina and reduced the Caputo 00 flour.

To compensate for the 55% water content in the cream cheese I decreased the water in the overall dough but the water content for the cream cheese is not taken into consideration for the overall hydration of the dough.

I used most of the dough to make hot dogs using my nifty New England style hot dog bun pan and individually formed the buns before placing them in the pan.  Some people like to fill the pan with one rectangle of dough but I like the rolls bigger and fluffier so I used around 130 grams of dough for each hot dog bun.  The remainder of the dough I used for some sandwich/hamburger buns.

If you want some great tasting, fluffy hot dog buns go ahead and try this recipe and you will not be disappointed, that’s for sure.

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Hamburger Hotdog Onion Parmesan Buns Vs.3 (weights)

Hamburger Hotdog Onion Parmesan Buns Vs.3 (%)

Here is the link to download the BreadStorm .Bun file.

Directions

Bring the milk up to a boil in a heavy-duty sauce pan and let it simmer for a couple of minutes.  Take it off the heat and let it cool to room temperature before using.

In the mean time leave your butter and cream cheese out at room temperature or soften in your microwave.

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and let the dough rest for 5 minutes.
Next, knead on medium-low speed (or with hands) for 2 minutes. Dough should be supple and still a little bit sticky (adjust with water if needed). Continue kneading for 4 more minutes, increasing speed to medium-high for last 30 seconds.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Let it sit for 10 minutes and then do a set of stretch and folds.  Repeat the same procedure a total of 3 times within 40 minutes.  Place covered bowl with dough in your refrigerator overnight or up to 3 days.

On baking day, take the dough out of your refrigerator and let it sit at room temperature for around 2  hours until the dough is nice and puffy and has completely doubled from the original size.  (Note: this does not mean it doubles from the size it was after you took it out from the refrigerator).

For hot dog buns divide the dough into 130 gram pieces and flatten each piece out into a circle.  Pull up each side of the circle into the middle and then tuck each half like you are shaping a baguette.  Roll out evenly until you have the correct size to fit in your pan.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 2 hours until the buns have almost doubled in size and pass the poke test.

Shaped

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the buns brush them with melted butter.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.  When you remove them from the oven, brush them with the melted butter again.

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

Crumb

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

 

Hamburger Onion Parmesan Buns Version 2

5 Apr

GroupFinal  Finally the weather is starting to turn and actually feel like Spring after one of the longest and coldest winters we have had in a long time.  It was time to fire up the grill and make some hamburger and hot dogs to really make it feel like a new season.

I decided to use the basic formula for my popular Onion Parmesan Rolls which I posted about here but change things up a little.  I didn’t have any cheese powder left so I used some fresh shaved Parmesan which certainly could only help matters.  I also wanted to use some Caputo 00 flour in place of some of the European style flour.  The idea would be to make the rolls a little harder similar to the German style rolls I had made last year which came out just like Kaiser rolls.  I also added some fresh ground Red Winter Wheat and since I didn’t have Durum flour I used the grainier Semolina version.

The other main change I made to the recipe was to use minimal mixing and stretch and folds along with a bulk fermentation in the refrigerator.  I was going to bake these the next day, but I caught the stomach flu so the dough rested for 2 days before I finally had the strength to bake them off.

I also increased the hydration by adding 144 grams additional milk to compensate for the thirstier Caputo 00 flour as well as the freshly milled whole wheat and spelt.

If you want a soft fluffy roll than don’t use this recipe, but if you want a nice semi-hard style roll that goes great with a burger than you will like this formula for sure.  I’ve been eating them for breakfast everyday this week with a little cheese or butter and I’m sorry that I just ate the last one a few minutes ago.

Closeup

Hamburger Onion Parmesan Buns Vs.2 (%)

Hamburger Onion Parmesan Buns Vs.2 (weights)

Directions

Bring the milk up to a boil in a heavy-duty sauce pan and let it simmer for a couple of minutes.  Take it off the heat and let it cool to room temperature before using.

In the mean time leave your butter out at room temperature or soften in your microwave.

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and let the dough rest for 5 minutes.
Next, knead on medium-low speed (or with hands) for 2 minutes. Dough should be supple and still a little bit sticky (adjust with water if needed). Continue kneading for 4 more minutes, increasing speed to medium-high for last 30 seconds.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Let it sit for 10 minutes and then do a set of stretch and folds.  Repeat the same procedure a total of 3 times within 40 minutes.  Place covered bowl with dough in your refrigerator overnight or up to 3 days.

On baking day, take the dough out of your refrigerator and let it sit at room temperature for around 2-3  hours until the dough is nice and puffy and has completely doubled from the original size.

Next gently deflate the dough and form into rolls and place on cookie sheet with parchment paper.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 2 hours until the rolls have almost doubled in size and pass the poke test.

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls prepare an egg wash, paint your rolls and add  your topping of choice.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

crumb

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

 

Challah Rolls

1 Feb

GroupI’ve been making a lot of whole grain breads lately but I really felt the need for something completely opposite and not quite as healthy.  We were going to have some chicken burgers for dinner one night last week and they wouldn’t have really worked on slices of 100% whole grain bread so some Challah rolls were needed.

This formula is based on one of Peter Reinhart’s with a few modifications and ended up making some great rolls.

Formula

Challah-Rolls

Closeup

Directions

Separate the egg yolks in a separate bowl.  Add the yeast to the water and stir briefly.  Next add the egg yolks, salt and oil and stir until thoroughly mixed.  Now add the flour and mix on low for 4 minutes and medium for another 2 minutes until you have a nice soft dough.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Knead the dough by hand inside the bowl for a minute and then immediately place the dough in the refrigerator overnight for up to 2 days.

When ready to bake, take the dough out of the refrigerator and let it come to room temperature for about 1 – 1.5 hours.

Next gently deflate the dough and form into rolls and place on cookie sheet with parchment paper.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 1 hour or more until the rolls have almost doubled in size and pass the poke test.

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls prepare an egg wash and paint your rolls and sprinkle on poppy seeds or your seed of choice.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.  These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

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

Crumb

Ricotta Garlic Knots

14 Jan

CloseupMy wife requested some of these tasty rolls  at the last-minute for our belated holiday family dinner this past weekend.  She wanted something to go along with her eggplant parmesan and lasagna and these really went well.

Since I didn’t have a lot of time to make these with yeast water or sourdough starter I used some instant yeast but to try to build some extra flavor I retarded the dough overnight in the refrigerator.

The garlic flavor is subtle in these so since my wife wanted some extra garlic punch, she made a compound garlic butter and brushed the knots before putting them in the oven to warm up before serving dinner.  It really brought out the garlic flavor and made these more decadent and tasty in the process.

I used some fresh milled Kamut flour for a little extra nutty flavor along with AP flour for the majority of the flour.

All-in-all these are a simple recipe to make and quite good for dipping in some homemade tomato sauce.

Formula

Ricotta-Garlic-Knots

Main

Directions

Melt the butter in a small heavy-duty pot and then add the ricotta cheese, minced garlic and milk until combined.  Let it cool to around 90 degrees before adding to the flour.

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and then for 5 minutes at speed number 2.  The dough should form a ball and clean the side of the mixing bowl.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Immediately place the dough in the refrigerator overnight for up to 2 days.

When ready to bake, take the dough out of the refrigerator and let it come to room temperature for about 1 hour.

Next gently deflate the dough and form into knots or rolls and place on cookie sheet with parchment paper.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 1 hour until the rolls have almost doubled in size and pass the poke test.

FormedandRisen

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls prepare an egg wash and paint your rolls.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.  You can brush them with some garlic butter when you take them out or if and when you warm them up later for serving.  My wife also sprinkled on some grated parmesan cheese for good measure.

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

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

 Crumb

Parmesan Scallion Rolls

15 Sep

GroupFinishedI just returned from my latest trip to China for work and was itching to have some decent bread to eat.  China is not known for their bread so I was starting to suffer bread withdrawal.

My starter is in serious need of some tender loving care after sleeping in the refrigerator for a couple of weeks so I had no choice but to make a yeasted dough.

I used a good portion of First Clear flour along with durum, white whole wheat (to get a little healthy grains in there), bread flour and some potato flour.

I used some dried scallions, fresh grated parmesan cheese, olive oil and milk for the liquid.

The final rolls came out nice and tasty with a nice soft crumb.  These are perfect for sandwiches or burgers or just with a smear of cream cheese.

IndividualFinal

ParmesanScallion-Rolls

Directions

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and then for 5 minutes at speed number 2.  Note:  make sure to leave about 50 grams of milk aside and add only if necessary.  The dough should form a ball and clean the side of the mixing bowl.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Immediately place the dough in the refrigerator overnight for up to 2 days.

When ready to bake, take the dough out of the refrigerator and let it come to room temperature for about 1 hour.

Next gently deflate the dough and form into rolls and place on cookie sheet with parchment paper.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 1 hour until the rolls have almost doubled in size and pass the poke test.

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls prepare an egg wash, paint your rolls and add  your topping of choice.  I used poppy seeds and some more grated parmesan cheese.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

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

Crumbshot

Hamburger Onion Parmesan Buns

28 Jun

Final2Goodone  We bought some chicken Buffalo style sliders the other day so I wanted to make some tasty buns to go with them.  The buns needed to be hearty enough to hold the burgers and the fixings as well as soft enough like a hamburger bun needs to be.

I adapted a recipe from KAF and made several changes including the flour types and changes and additions in several ingredients.  I added some dried onions and some Parmesan powder to give it a little extra flavor and just enough honey to round out the flavor profile.

These would have been perfect had I not left them in the oven a few minutes too long since I was working at the same time I was baking these.  One of the benefits of working from home but also one of the possible pitfalls.  In any case these tasted great and made perfect burger buns and sandwich rolls as well.  If you try these you will not be disappointed, of that I can guarantee you.

The European style flour I used has a small percentage of white whole wheat flour and malt which along with the Spelt flour and Durum flour really gave these rolls some excellent flavor.

Hamburger-Onion-Rolls

Directions

Bring the milk up to a boil in a heavy-duty sauce pan and let it simmer for a couple of minutes.  Take it off the heat and let it cool to room temperature before using.

In the mean time leave your butter out at room temperature or soften in your microwave.

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and then for 9 minutes at speed number 2 and 1 minute at speed number 3.  You want to mix/knead until you develop a nice thin window pane which will ensure that the rolls end up nice and soft.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Make sure to cover the dough and let it rise at room temperature of if you have a proofer set it to 82 degrees and let it rise until doubled.  It took me about 1 hour to double in my proofer.

Next gently deflate the dough and form into rolls and place on cookie sheet with parchment paper.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 1 hour until the rolls have almost doubled in size and pass the poke test.

NoSeedsRisen

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls prepare an egg wash, paint your rolls and add  your topping of choice.

Seeded-Risen-Rolls

Seededclosup

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.  Just make sure that they don’t turn into charcoal like mine almost did :).

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

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

Crumb

IMG_0130

Cleopatra didn’t mind the “dark” rolls at all….