The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted Wheat Cottage Cheese Onion Rolls

isand66's picture

Sprouted Wheat Cottage Cheese Onion Rolls

    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.


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.


Sprouted Wheat Cottage Cheese Onion Rolls (%)

Sprouted Wheat Cottage Cheese Onion Rolls (weights)

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


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.





nmygarden's picture

Cottage cheese is so underappreciated, but is a wonderful ingredient. I bet they are soft and rich - cheese, potatoes, butter. Gorgeous rolls, Ian. Your enthusiasm and success with sprouted wheat flour are enough to get me to dive back in. I have a bit of commercial sprouted wheat flour left for the short term, but will sprout my own (coffee/spice grinder for now) soon.

Happy Holidays!


isand66's picture

Hope you get to try your sprouted flour again soon.  Look forward to seeing your results.  Happy holidays!


dabrownman's picture

your bread baking and good to see it make a come back.  They look delicious and they had to be soft, rich and onion-y too.  Nice baking Ian.

Lucy sends her best to Lexi and Max and the 5  soft and furry ones too.

Happy Baking 

isand66's picture

Thanks DA.  Max and Lexi were begging for me to throw in the cottage cheese and it's hard to say no to them.

You would enjoy these.  The fresh sprouted wheat at 50% really made a huge difference and make these real special.

My band of furries say hi to their West Coast brother.