The Fresh Loaf

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Sweet Potato Cream Cheese Egg White SD Rolls

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isand66's picture
isand66

Sweet Potato Cream Cheese Egg White SD Rolls

Sorry for the delay in posting but it's been a crazy past couple of weeks.  First we were away for the entire week of Thanksgiving and then as soon as we got home the Monday after I had to drive to PA to start my new job.  I just got home last night after basically being away for 2 weeks so it's nice to sleep in my own bed and see my kitties and my wife of course.

Anyway, below is the post I was writing in North Carolina but never posted since I lost my internet connection.

We made our annual pilgrimage to North Carolina the Saturday before the big day and once we arrived we began the baking preparations.

While my wife was busy making assorted pies and cheesecake plus guacamole I made two different types of rolls.   The first one I baked was a version of my recent Cream Cheese Sourdough bread with some slight modifications including the addition of roasted sweet potatoes.

The end result was a tasty fluffy roll that went perfect with the fried and baked turkeys, mashed potatoes, and other assorted delicious side dishes.

Even though these require a little extra effort with the egg whites, they are worth it and I guarantee you will gobble these up with or without Mr. Turkey!

I have to say the end result was exactly what I was hoping for and more.  The crust is perfect with a nice airy open crumb and the taste is nice and nutty but light.  The malted wheat flakes add a nice element in the crumb as well.

This is a perfect bread for just about anything so I hope you give it a try.

I used my standard 65% AP starter for this recipe.

Directions

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.  If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Main Dough Ingredients

425 grams Refreshed AP Starter (65% hydration) from above

150 grams European Style Flour (KAF, you can substitute bread flour with a little whole wheat mixed in)

50 grams Wheat Germ

200 grams French Style Flour (KAF, you can substitute AP flour if necessary)

50 grams Oat Flour (KAF)

50 grams White Rye Flour (KAF)

65 grams Potato Flour

40 grams Malted Wheat Flakes

224 grams Softened Cream Cheese (1 Package)

132 grams Egg Whites (4 large eggs)

25 grams Raspberry Balsamic Vinegar

16 grams Seas Salt or Table Salt

343 grams Water at Room Temperature

Procedure

In the bowl of your mixer using your beater attachment whip the egg whites on the highest speed until stiff peaks are formed.  Set aside while you mix the main dough below.

Mix the flours, and malted wheat flakes and wheat germ with the water in your mixer or by hand for 1 minute.   Next fold in the egg whites by hand and let it rest covered in your bowl for 20-30  minutes.   Next cut the starter into small pieces and add to the flour mixture in the bowl and also add the oil, salt, cream cheese and vinegar.  Mix for 4 minute to incorporate all the ingredients.

Next take the dough out of the bowl and place it in an oiled bowl or container.  Do a stretch and fold and rest the dough uncovered for 20 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours (if it is already in a bowl just make sure to cover it).   (Note: since this dough is very wet, I did 2 extra stretch and folds in the bowl and one additional one right before putting it in the refrigerator).  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.    I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 2  hours.

Next, form the dough into rolls and put them on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  Just make sure to not let them over-rise.

When read to bake prepare an egg-wash by beating 1 egg with some water and brush on the rolls.

Set your oven for 500 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When the rolls are nice and brown and reached an internal temperature of 200 degrees F. you can remove them from the oven. It should take about 25 minutes for the rolls to finish.

Let the rolls cool down for at least an hour or  so before eating as desired.

Comments

Floydm's picture
Floydm

Looks delicious.

-F

Wandering Bread's picture
Wandering Bread

Oh man, those look tasty. And sounds like you had quite the feast!

isand66's picture
isand66

Thanks Wandering Bread.

It was quite the feast.  I had to walk around the trail at the nature preserve for an hour each day or a week just to prepare!

isand66's picture
isand66

Thanks Floyd.  Wish I still had some left.

Regards,
Ian

Mebake's picture
Mebake

Magnificent rolls, Ian! you must be famous among relatives and friends for the breads and rolls you make.

Congratulations on the new job, Ian ,I'm happy for you. Welcome Home!

Khalid

isand66's picture
isand66

Thanks Khalid.  I appreciate the kind words and your well wishes.

It's nice to be home for at least a few days!

Regards,

Ian

varda's picture
varda

and I agree that they seem perfect for a T-day feast.    Nice to see you posting even with all the changes in your life.   Best of luck with your new job.  -Varda

isand66's picture
isand66

Thanks Varda.  The rolls were well received and the new job is going great so far.  Lot's of driving back and forth from Long Island to PA for the short term, but it's nice to be back on track with a new challenge.

Regards,
Ian

Toad.de.b's picture
Toad.de.b

...back and baking, Ian.  Sounds like you've been a mobile unit lately.  Hope home life can adjust gracefully to your work changes.  Your baking certainly hasn't skipped a beat, with your usual incredibly inventive formulae.  Those rolls look good enough to eat way too many of.

Cheers,

Tom

isand66's picture
isand66

Thanks Tom.

Appreciate the compliment and well wishes.  I'm going to be working from home most of the time after I get caught up so it will be an interesting challenge after being in an office for over 20 years.

Regards,
Ian

dabrownman's picture
dabrownman

your cream cheese and egg whites :-)   Now you you have added sweeet potato too to go along with the normal balsamic, wheat germ and oats - and potato flour, white rye and malted wheat flakes.........  I say as long as you can taste the sweet potato for Thanksgiving rolls, they had to be a huge hit.  Your back into my kind of kitchen sink baking except I think you invented it :-)  They sure look terriffic. 

I bought some cream cheese after your last bake but have so much bread there's no baking till the freezer is empty - except I''m out of bagels and EM's again :-)

Nice baking Ian.

isand66's picture
isand66

Thanks DA.

I think we both have made an artform out of the kitchen sink method.  I'm yet to match your ingenuity with your "Chacon" style creations but I'm trying to catch up :).

I have a SD Italian style bread with bacon ready to go this afternoon.  Now that I'm going to be working from home part time, at least for 1 day, I can bake a bit more during the day.

Best.
Ian

FlourChild's picture
FlourChild

cream cheese with all those lovely grains must be tasty!  Welcome to the dual-purpose work day of baking and working from home- that's my situation as well :)  

isand66's picture
isand66

Thanks FlourChild.  So far I've only been home 1 day but it was kind of cool so I look forward to it. I managed to bake a loaf to bring to my new office and they seemed to appreciate the loaf.

Regards,
Ian