Spring is finally here so it was time to make some rolls to use for grilled burgers. I used a mix of fresh milled spelt and whole wheat along with some KAF bread flour.
I wanted to see if I could get some maple flavor in these so I added a dark 100% maple syrup in the levain and in the main dough. Well, that achieved nothing except making the levain triple in size from the natural sugars in the syrup. It did add a nice sweetness to the rolls but not enough to be over the top.
The Greek Yogurt and eggs along with the rolled oats made these rolls nice and moist and tasty. They worked perfectly as hamburger buns and also tasted great with the grilled lemon chicken and fresh mozzarella I had for dinner last night.
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, yogurt, rolled oats 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. After 30 minutes or so add the salt, starter (cut into about 7-8 pieces), eggs and maple syrup 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 125 -130 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.
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, apply an egg wash if desired and sprinkle on your toppings. 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 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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as delicious as your full loaves!
I'm sadly not surprised that the maple flavour didn't come through very well. I think it has to do with something in the yogurt, since I find that I can't taste the "maple" (only the "sweet") when I add pure maple syrup directly to plain greek yogurt. It isn't as obvious with just milk or cream (when making a custard or ice cream), so I'm thinking that it is just the strength of the tang from the yogurt that overpowers the maple.
It's a good thing that you've got so many other great flavours in there to make up for the maple not coming through - I'm sure nobody would even miss it. Thanks for sharing, and happy baking!
Cheers,
Laurie
Thanks Laurie for your comments. Interesting thought about the yogurt and sounds like it's worth a shot at experimenting with. These were very tasty so leaving out the maple or just using sugar would probably work just as well. We stocked up on maple syrup last year when we went to Vermont so I figured I should use some up :).
Happy Baking!
Ian
earlier today??? I settled for cornmeal rolls. Seriously though, those are nice buns!!!
Sorry I posted too late for you! :)
Thanks for the compliment.
Next time you need a roll recipe do a search on here or on my other blog at www.mookielovesbread.wordpress.com.
I have a lot of different roll recipes you may be interested in.
Those cornmeal rolls sound good. How did those turn out?
Happy Easter and Happy Baking! (P.S. it finally really feels like Spring today...shorts and T-shirt weather finally ;))
"...let them cool on a bakers rack for as long as you can resist." Wouldn't be long for these rolls! I like the combination of grains, and the yogurt to add a creamy softness. We keep trying to get maple flavor in there, but it seems to be easily overwhelmed by other flavors present. Maybe brushing the top of just-baked rolls with a compound (maple) butter? Wonder if it would leave the tops sticky?
Regardless, these would be irresistible, Ian. Happy Spring to you and yours! Tillie and Daisy send daydreams of chasing bugs in the garden and napping in the sun to your furry East Coast crew!
Cathy
Thanks Cathy.
I actually was seriously thinking of brushing them with maple butter but opted against it (trying to keep the caloric count down a bit :)). It's worth trying next time for sure.
Today's in the 70's and finally feels like Spring. The kitty's are all hanging out by the open (screened) windows and the dogs are loving the nice weather too.
Happy Baking and Happy Easter.
Ian