The Fresh Loaf

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Yeast Water Whole Grain Breakfast Rolls w/ Snockered Fruit and Dark Chocolate

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dabrownman's picture
dabrownman

Yeast Water Whole Grain Breakfast Rolls w/ Snockered Fruit and Dark Chocolate

These sort of cinnamon rolls are similar to the one’s here:

 http://www.thefreshloaf.com/node/32275/yeast-water-cinnamon-rolls

 With some differences  The 72%  Ghirardelli Dark chocolate that replaced the original chocolate chips.  We used a 70% whole grain wheat spelt and rye flour mix and the dough weight is about 400 g grams less making there ‘mini’ rolls.

 

On the process side, we did 3 stets of slap and folds on 15 minute intervals of 5. 1 and 1 minute each, let the dough rest 15minutes and then rolled it out 1/4 “ thick and added the fillings.  Once the dough was rolled up and cut into 9 rolls, we placed them in an 8x8 pan and immediately retarded then for 4 hours to fit our next morning bake schedule..

 

Once they came out of the fridge, they were allowed to proof on the counter for 10 hours overnight before baking them at 375 F until they hit 195F on the inside middle.  After a 10 minute rest they were glazed with the GMA’s Lemon powdered sugar glaze.

 

These don’t relly taste or have the texture of puffy soft white flour cinnamon rolls. While the bread part is still soft and very moist, these are less sweet, fruitier and have the dark chocolate undertone which changes the flavor to one all its own.  We like them better than cinnamon rolls and these are healthier too.

 

Formula

Yeast Water Cinnamon Rolls

 

 

 

 

 

 

 

Yeast Water Build

Build 1

Total

%

Yeast Water

100

100

30.77%

AP

100

100

30.77%

Total

200

200

61.54%

 

 

 

 

Yeast Water Starter Totals

 

%

 

AP Flour

100

30.77%

 

Water

100

30.77%

 

Starter Hydration

100.00%

 

 

Levain % of Total

31.80%

 

 

 

 

 

 

Dough Flour

 

%

 

Whole: Wheat, Spelt & Rye

225

69.23%

 

Total Dough Flour

225

69.23%

 

 

 

 

 

Salt

6

1.85%

 

Water

85

26.15%

 

Dough Hydration w/o starter

37.78%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

Sugar

15

4.62%

 

Egg

56

17.23%

 

NF Dry Milk powder

12

3.69%

 

Butter

30

9.23%

 

Total

113

34.77%

 

 

 

 

 

Total Flour w/ Starter

325

 

 

Water

185

 

 

 

 

 

 

Hydration w/ Starter & Adds

71.69%

 

 

Total Weight

629

 

 

% Whole Grain

69.23%

 

 

 

 

 

 

Filling

 

 

 

100 g of 72% Cocao Chocolate

 

 

3/4 C Cranberries, Raisins & Apricots Rehydrated in 2 T Bourbon

1/2 C Brown Sugar + 1 T White Sugar

 

 

1/2 T Pumpkin Pie Spice

 

 

 

1 YT Cinnamon

 

 

 

 

 

 

 

Glaze

 

 

 

1/4 C Powdered Sugar and 1T of Lemon Juice

 

 

Comments

ElPanadero's picture
ElPanadero

Those look very scrummy DA.  I'm also a fan of using grains in place of the usual plain baking four for added nutrition.  I regularly make my biscotti/cantuccini biscuits using just spelt.  Nice work.

dabrownman's picture
dabrownman

and, since we got the mill, putting them in everything is some much easier - so in they go.  I've used so many of them the last couple of years i don't miss the white breads too much..... except for David's famous 3 -0and we add whole grains to them too:-)

Jane Dough's picture
Jane Dough

I shouldn't even be looking at those.  Beautiful.

dabrownman's picture
dabrownman

I shouldn't be making them much less eating them but alas.....no will power...thank goodness:-)  Happy baking Jane

gmagmabaking2's picture
gmagmabaking2

You are killin' me.... I wouldn't have thought I would want chocolate on my cinnamon rolls... or snockered fruit for that matter... but these look heavenly.... talk about warming up the kitchen... nothing says lovin' like.... those rolls.

Great job!

Diane

dabrownman's picture
dabrownman

one look and your hooked.  This is the same mix of fruits chocolate and spices we put in Banana Nut Bread - all you have to do is add nuts and bananas:-)  Very versatile for  stomach and thigh expansion plans :-)  Perfect with morning coffee - at least the 3 I had for breakfast were - the rest might be poisonous!  Glad you liked them Diane and we love the lemon glaze -perks them right up.

I used up the last of the back yard heirloom tomatoes to make tomato soup after the GMA's post.  Best soup ever.  Liked it so much we made soup and them stew again even though the temperature is over 105 F every day.

Happy baking Diane.

Skibum's picture
Skibum

One look and I have to try these! Nice baking dab!  Ski

dabrownman's picture
dabrownman

make the original recipe and drop the chocolate chips in that recipe.  We like both of them with this one being more healthy if there is such a thing with these kind of rolls, Glad you liked them Ski and

Happy Baking .

isand66's picture
isand66

Sorry for the late comment.  These look wonderful and can't be bad for you with all those healthy grains in them right?

dabrownman's picture
dabrownman

Lucy calculated that you will burn more calories eating these beauties then the amount of calories in them so, the more you eat the thinner you will be. Can't get healthier than that: -  Except for the Einstein Potato bread she came up with today:-)

Glad you liked them Ian - Lucy sys Hi to her baking apprentice cohorts and

Happy Baking