The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Egg Multi-grain Rolls II

isand66's picture

Egg Multi-grain Rolls II

I made these last week  to eat with burgers and sandwiches.  It's an updated version of a formula I made a while ago.

I changed the original formula by swapping out the rye flour with freshly ground spelt, used First Clear instead of Bread Flour and upped the water content.  I also switched the olive oil with honey.

Right before baking I grated some fresh cheddar cheese on-top to give it an extra flavor kick.

The end result was a flavorful roll perfect for burgers or just about anything.


Download the BreadStorm formula here.

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 onions 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 honey and mix on low for 5 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, grate some cheese or use an egg wash and add 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.



Yippee's picture

Beautiful color and crumb! Wish I could taste them! Miss seeing your garden shots!

Happy Baking!



p.s. What's first clear flour? 

isand66's picture

Thanks Yippee.  always nice to hear from you.  Glad you like the bake.  It was very tasty.  The gardens are starting to bloom and we planted a lot of new stuff which I think yiu would like .




dabrownman's picture

These have to be tasty as well.  You haven't lost your touch as the King of Rolls Ian  Lucy is sweating like a pig as it has gotten near 110 F this week.  Hope the black ones get to the beach this weekend.  Loks like the garden is starting to bloom up nicely too.  

Well done and happy baking Ian

isand66's picture

Thanks DA.  These would be perfect for one of your famous sammies or burgers!

Today we hit the high 70s which is like 100 compared to what we've been getting.  Hopefully we can get warm enough to take the furballs  to the beach.

Look forward to your next post and tell Lucy to stay in the air conditioning....she's too delicate and might melt in that 100 degree weather.

alfanso's picture

On a quick glance they look almost like chocolate truffle balls or sesame balls.  And not too many ingredients for a bloke like me!  These look so cool all plumped up. Nothing beats a BBQ burger on a roll in the summer.  Except having it with a crisp cool ale.