The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Multi-grain Egg Rolls

Isand66's picture
Isand66

Multi-grain Egg Rolls

 The last batch of rolls I made were very rich so I wanted to make something a bit more lean this time.  I omitted the cream cheese and changed up some of the flours and used whole eggs and olive oil in place of the cream cheese and butter.

They came out very tasty and while not as rich and buttery as the last batch, they still make great burger buns and sandwich rolls as well.

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Formula

Egg Multigrain Rolls (%)

Egg Multigrain Rolls (weights)

Download the BreadStorm formula here.

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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

About 10 minutes before you are ready to mix the flours and water, add the dehydrated shallots (onions work just as well) to the water to re-hydrate them.

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.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), eggs 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 shape into rolls around 125 -130 grams each.  Cover the rolls with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 - 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.

Right before you are ready to put them in the oven, apply an egg wash if desired and sprinkle on your toppings.  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 25 minutes or until the rolls are nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack for as long as you can resist.

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Comments

dabrownman's picture
dabrownman

show up with the rest just little 1/4" squares with titles like DSC_0053.  Weird.  They sure look tasty and perfect for the 4th of July Burger.

Isand66's picture
Isand66

That's bizzare.  It show's up perfect on my machine and my phone.  Try restarting and see if that helps.

Anyway, thanks for your comment as always.

Look forward to  your next post, and hope you are staying cool :).

It's actually nice and toasty today but yesterday when I had a party it was cloudy and only in the 70's.  Not nice weather for swimming.

Happy 4th!

Ru007's picture
Ru007

I these probably go well with a heavy filling since they aren't too rich. 

Great job.

Ru

Isand66's picture
Isand66

Thanks Ru.

You are right that these would go well with some nice sausage and peppers and cheese :).

Regards,

Ian

PalwithnoovenP's picture
PalwithnoovenP

Just a perfect vehicle for those fillings!

Isand66's picture
Isand66

Always appreciate your comments.

Happy Baking!

Ian

Yippee's picture
Yippee

More bread, Ian?  How can one bake so much?!  I can hardly keep up with your posts!  But you know what, one of these days, I'll gather the momentum to make some rolls, because you have inspired me! I know where to look for reference when I need to!  Thank you for sharing, beautiful breads (and garden) as always!

Happy Baking

Yippee

 

 

Isand66's picture
Isand66

It may be deceiving as sometimes I do 2 posts one after the other when I have time.  I actually just finished another bake yesterday that I will post later this week.  I brought half into work and it's all gone :).

I hope you do finally make some rolls.  They are fun to make and great to eat for sandwiches and breakfast or a snack.

Glad you enjoyed the post.  Next one will have some more garden photos now that the Lilies are starting to bloom as well as all of the Echinacia.

Regards,
Ian

dabrownman's picture
dabrownman

that you would post some fine looking Chinese Egg Rolls dipped in S&S sauce - but it was all rolls:-)  Can't help but like these little jewels...

Happy baking Ian

Yippee's picture
Yippee

I was thinking the same....:-) :-)

Isand66's picture
Isand66

The Chinese style sound good too :).

Glad you can see the photos this time and glad you like it.

Happy Baking to you too!  P.S. we are getting some of your hot weather this week....very humid in the 90's, which I know for you is a cold spell :).

Reynard's picture
Reynard

Again, your bakes put mine to shame, Ian... I'm just sticking to really basic stuff at the moment - lack of time, mostly. No-knead breads have been a real saviour of late.

Never mind burger buns, these look like a good do-it-all roll :-) Well, almost... Not sure how good onion goes with chocolate spread LOL!

It's sort of stopped raining here. Well, occasional light showers are a big improvement from torrential downpours. But my roses are now a soggy, rotting mess... :-( And it's not often I've been able to go out without a coat... Hasn't stopped Lexi from going out and attempting to singlehandedly decimate the local rodent population. I had two more "presents" today :-p

The girls send their bests to their furry friends over the pond :-)

Isand66's picture
Isand66

Thanks for your kind words.

These are not too hard so I hope you give them a shout.  You are right that they would go great with all your fine cooked food.

Sorry your weather is so crappy.  Nice that it hasn't deterred Lexi from her hunting :).

Max, Lexi, Mookie, Cosmo, Misty, Lucy and Cleo send their regards as well!

Ian

AnotherLoaf's picture
AnotherLoaf

and I always enjoy the photos of the garden also! Thanks for all of your great posts. I'm having difficulty just finding time to bake. I hope to find the gumption to actually post myself, one of these days.   marybeth

Isand66's picture
Isand66

Thanks for your kind words.

I hope you find some time to bake soon and we all would love to see a post from you one of these days! 

Regards,
Ian