The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Oat Cream Cheese Sourdough Rolls

  • Pin It
isand66's picture
isand66

Durum Oat Cream Cheese Sourdough Rolls

  Stranded in my house for another day since Nemo swamped Long Island with 20 -30 inches of snow I needed some more bread to eat. I decided to make some nice soft and tasty rolls that will be great for sandwiches and/or snacking.

I had some left-over starter from my last Cherry Sourdough Bread so I decided to combine that with some of my AP starter along with some cream cheese, milk, butter, maple syrup for some sweetness and assorted flours.

I have to say the rolls came out great and I already ate 2 before dinner! I need to build up my strength for an early AM drive to the train station to trek into the city. Normally this would not be a big deal, but I'm afraid it may take me longer to drive to the station than the actual train ride to Manhattan.

I used multiple toppings including toasted onions, cheese powder and poppy seeds but these rolls will work with just about any topping you desire.

Directions

The night before refresh your starter and if you have some oat flour make an additional starter using 50% oat flour to bread or AP flour. The oat flour starter was kept at 100% hydration while my AP starter was at 65%.

You need to have a total amount of starter at 375 grams.

Main Dough Ingredients

200 grams AP Starter at 65% hydration

175 grams Oat Flour Starter at 100% hydration

300 grams Sir Lancelot High protein Style Flour (you can substitute bread flour if necessary)

112 grams Durum Flour (KAF)

100 grams White Rye Flour (KAF)

102 grams Cream Cheese softened

50 grams Unsalted Butter (cut into pieces and softened)

16 grams Seas Salt or Table Salt

30 grams Maple Syrup or Honey

353 grams Milk (I used 2% but you can use which ever you prefer) at room temperature

Procedure

Mix the flours, maple syrup and 300 grams of the milk 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, butter, starters and cream cheese and mix on low for a minute. Add the rest of the milk unless the dough is way too wet. Note that the dough should be rather moist so don't be afraid to add the rest of the milk. Mix on low-speed for another 3 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl 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 1.5 to 2 hours. Remove the dough and divide into around 10-12 pieces depending on the size of your rolls and form them as desired. Place them on a parchment lined sheet pan and let them rest.

Cover them with a moist tea towel or sprayed plastic wrap for 1.5 to 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.

Before putting the rolls into the oven, apply an egg wash and your favorite toppings.

Place the pan with the rolls in the oven, add the boiling water or which ever method of steam you prefer and lower the temperature to 450 degrees. Bake for 20-30 minutes until the rolls are nice and brown.

Take them out and let them cool on a bakers rack for at least an hour before eating.

Comments

dabrownman's picture
dabrownman

some nice looking rolls and they had to taste great.   I like the CC, oat and rye adds too.  To make them an Ian Special they need some roasted potato and bacon don't you think? :-)  Maybe they would be specialized hamburger buns though.  these sure look delicious.

Nice baking  Ian

isand66's picture
isand66

Thanks DA...I was tempted to add some bacon but I decided to be restrained for once.  They did come out nice and tasty. After my last bake I wanted something that's good for a sandwich And these are ideal.

thanks as always for your comments.

Ian

dabrownman's picture
dabrownman

me gladly doing hamburger buns for Valentines Day Hamburgers.  I'm using your recipe for a guide except no maple syrup. Added potato and baked beets chopped up, no wussy beet juice this time, to try to get some pink or red in the crumb somewhere .  I was going to add some vinegar since I red acid makes the color fast but the milk was on the verge of sour as it was and I forgot I had buttermilk, the perfect acid, sitting in the fridge door :-( 

I know hamburgers don't sound very romantic for Valentine's Day but, I'm guessing there won't be any left over if the hopefully pink bits in the buns crumb are are satisfactory.

isand66's picture
isand66

Sounds like a plan.  I hope they turn out as good as they sound.

Good luck.

Ian

trailrunner's picture
trailrunner

I don't have any cream cheese but I do have kefir cheese from my new to me kefir starter. It grows with a great deal of vigor and I am always looking for more ways to use the cheese and kefir. Here you are with your lovely rolls ! Thank you ! 

My daughter flew in to White Plains NY early Monday AM from Atlanta. Wow..winter for this Southern gal. She got her rental car and drove to Greenwich CT to her hotel and then over to her work training place near the Merritt Prkwy. She then went back and caught the train into the city at the Stamford station and got off at Grand Central..caught the subway and went to visit her uncle...my brother. Had a great time and got back out to her hotel at 11 PM. What a day for a girl that has never done any of this before !  She goes back to Atlanta on Thursday well traveled and hopefully warmer :)  

Hope your train travels are not too bad. Sounds like the side roads are still out of commission but the trains are good. c

isand66's picture
isand66

Thanks for your comments. Nice to hear that your daughter had an exciting trip. My trip into the city this morning was mainly uneventful other than the side roads which were still a mess.

So what does your cheese taste like?  I hope you try this recipe as I think you will like it.

regards

Ian

Mebake's picture
Mebake

Really beautiful looking rolls, Ian! I'd snack on a couple of these for breakfast with a smile on my face. 

i hope your trip goes well, you NYC have been battered bad this year, i hope you have relief from bad weather.

Khalid

isand66's picture
isand66

Thank you Khalid for your kind words.  I think you would enjoy these.  I'm not sure you have cream cheese in your neck of the woods but I'm sure you could find a nice simple soft cheese to use.  It's great to hear from you again.

My trip to the big city was a success and hopefully the weather will cooperate for the rest of the week.

Regards

Ian

trailrunner's picture
trailrunner

Have you tried culturing your own kefir ? I got my grains from a friend but you can order them on-line. It is a slightly fizzy cultured drink similar to yogurt...but not :)  We like it to make a lassi type drink in the morning for breakfast with fruit. Since you have to use your grains pretty often to keep them healthy and they continue to reproduce you have lots of them. All you do is pour the kefir into a strainer and take the remaining grains and let them drain overnight. It is a creamy very mild cheese...tastes like ricotta cheese. I have used it in place of ricotta for manicotti and it is great. I am stirring up the rolls above and will let you know. Here is a pic of some of the cheese and some more draining.

Oh they also warn you to keep any sourdough or other cultured products separated from the kefir grains. Cross contamination can be a big problem. So far it has not happened. c

isand66's picture
isand66

Thanks for the info.  I have not tried my hand at any cheese making yet although I really want to.  Just what I need another hobby with food....I may not be able to fit through my door frame if i start making cheese :).

trailrunner's picture
trailrunner

hm...I just read the directions again ....you don't mention the starters or incorporating them in the formula. Do you mean to mix them in initially when you do the flours and syrup and 300g of milk ?  Thank you !  c

isand66's picture
isand66

Sorry about that.  I usually use one of my previous posts and update it, but for some reason I left that out.

You can either lay the starters on top of the flour mixture after the first 1-2 minute mix or after the flour, milk and syrup mix and rest for 20 minutes, add the salt, cheese, starters and rest of milk.

Hope that is clear.  I have made similar recipes in the past by adding the starters first with teh liquid and then flours but lately I have been doing it this way.

Good luck.

Ian

trailrunner's picture
trailrunner

I put the 375 g starter  in the 300 g of milk and maple syrup. Stirred it up  and added it to the flours. Autolysed for 30 min or so. Added in all else and mixed for 3 minutes. Didn't need to add any more milk to it . I was short on cheese so added some sour cream so dough was soft enough. I am glad I used unsalted butter as the dough seems salty to me...I measured 2x to be sure of amount. Will see in the final result. Getting ready to retard and will bake them off tomorrow. I will post back and show the results..the dough is LOVELY and smells very rich. c

isand66's picture
isand66

Sounds great.  I hope it turns out as good as it sounds.  Look forward to hearing about it.

I'm sure the sourcream wouldn't hurt it at all.  Might have actually made the dough a bit more moist which is not a bad thing.  The amount of salt in the dough is fine and should not turn out too salty.  For the amount of flour in the recipe it's within acceptable tolerances.

Good luck.
Ian

trailrunner's picture
trailrunner

Just looked in the fridge...whoa...the dough is SO full of bubbles and filling the container !! Looks wonderful. I will get a pic in the AM. Now I wish I had doubled it...next time :) c

JOHN01473's picture
JOHN01473

especially if i was hold up and there were lovely rolls like yours were on hand to eat.

i can imagine them buttered and then full of grilled bacon slathered in tomato ketchup.

MMMMMMMMMMMMMMMM.

the melted butter and ketchup is dribbling down my chin.

great bakes mate.

John

 

isand66's picture
isand66

Thanks John...appreciacomments praise.  Can't go wrong with Bacon!

Ian

dabrownman's picture
dabrownman

Had to get out the home made, smoked,  brown sugar and maple cured bacon for the hamburgers tonight.  My goodness it smells great.  Thanks.