Rye Cream Cheese Sourdough Rolls
This is a new version of an older formula using a starter instead of yeast. I also removed the honey that was in the original and used fresh milled rye flour.
I added some crushed caraway seeds that I pulsed in my coffee grinder for some added flavor.
I was very happy with how these came out. The rolls were very flavorful and the crumb nice and open and moist from the cream cheese and butter. You don't miss the extra sweetness from the honey at all. They made great steak sandwich rolls and also are terrific with some simple butter.
Download the BreadStorm formula here.
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 at least one hour. Next, add the salt, starter (cut into about 7-8 pieces), cream cheese, softened butter and crushed caraway seeds 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 hour. 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.
After you place the rolls in the oven and add your steam lower the temperature to 445 F. 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.
Here are some more photos from our garden. I almost passed out taking the photos in the 95 degree heat with 100% humidity.