The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Mulit-grain Rye Cream Cheese Rolls

Isand66's picture
Isand66

Mulit-grain Rye Cream Cheese Rolls

    These rolls are healthy and tasty at the same time.  I used a combination of milled flour and KAF flour with some cream cheese, and olive oil for softness along with my old faithful AP starter.

I think these could have used a little longer to proof but overall they came out great and are full of flavor with a nice sour dough bite as well.

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Formula

Multi-grain Rye Cream Cheese Rolls (%)

Multi-grain Rye Cream Cheese Rolls (weights)

Download the BreadStorm formula here.

Lexi
Lexi trying to Photo-bomb my shot :)

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and water 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, starter (cut into about 7-8 pieces), cream cheese and olive oil and mix on low for 6 minutes.    Remove the dough from your bowl and place it in a lightly oiled bowl or work surface 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 cut into equal size pieces and shape into rolls.  Place on a baking sheet lined with parchment paper and cover with moist tea towels or plastic wrap sprayed with cooking spray.

plantscar

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

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.

Right before you are ready to put them in the oven, using a simple egg wash or heavy cream or milk, brush each roll and sprinkle on your topping of choice (I used smoked sesame seeds, toasted onions and poppy seeds).  Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 425 degrees.  Bake for 35 minutes until the crust is nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 2 hours before eating.

Crumb
Nice soft semi-open crumb, perfect for sandwiches or a burger.

 

Plants-boat
Succulents out for a boat ride!

 

 

Comments

CeciC's picture
CeciC

Hi Ian

Your rolls looking really good i bet it taste marvellous

Ceci

Isand66's picture
Isand66

Thank you Cecic.

Appreciate your kind words and glad you like them.  Give them a try if you get a chance.

Regards,
Ian

dabrownman's picture
dabrownman

Lexi knows this was her one shot a nipping one off the tray:-)  Well It's Ribs for Father's day and since my wife went to help my daughter move from Galveston to Houston to start her year's worth of  OJT for her last year of AP school, I will be forced to eat them all by myself with Lucy of course :-)  Wish I had some of these rolls to eat with them.  I guess I will make a quick 8 hour 1,2,3 roll instead! Turned out to be a short baguette:-)

Well done and happy baking ian

Isand66's picture
Isand66

Thanks DA.  Happy Father's day.  You certainly deserve a nice smoked rack of ribs and I'm sure Lucy will be happy to share :).

Hope you enjoy your day and good luck to your daughter with her move and last year of school.

Look forward to your next bake.

Regards,
Ian

 

embth's picture
embth

Beautiful rolls.   I will try your formula sometime soon.  Thanks for posting it.   Liz   

Isand66's picture
Isand66

glad you like the recipe Liz.  Let me know how they turn out if you try them.

Regards

Ian

CAphyl's picture
CAphyl

Ian:  I want to try these!  Do you think the high gluten flour is critical or could I do it without?   Well done and I love the photos.  Thanks for sharing. Best,  Phyllis

Isand66's picture
Isand66

Glad you like these.  I think a strong bread flour will work fine if you don't have the high gluten.  I look forward to hearing how they turn out.

Regards

Ian

bakingbadly's picture
bakingbadly

Looks scrumptious! If it wasn't so expensive in Cambodia, I'd experiment and put loads of cream cheese into my breads for my clients. I'm sure it would make a nice addition.

Keep up the good bakes!

Zita

Isand66's picture
Isand66

Great to hear from you Zita.  Thanks for your kind words.  I can imagine cream cheese is not a staple in Cambodia. It does add a nice texture and softness to the crumb but I'm sure your customers are enjoying your wonderful selection.  I hope your business is thriving and look forward to your next update.

Regards,

Ian