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.
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.