The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Porridge Cream Cheese Rolls

isand66's picture
isand66

Porridge Cream Cheese Rolls

   I needed some rolls to eat with all the food we've been cooking with our Instant Pot and figured I would make a version of one of my favorites.  Cream cheese always makes for a nice soft crumb and the addition of the maple syrup in the porridge added a little extra sweetness to go along with the honey.

These came out great with a nice soft flavorful crumb.  I used some white and black poppy seeds to top some of the rolls and also used some powdered cheese and some garlic spice mix for some of the others.  I used some scissor cuts on some of the rolls just to make them pretty.

Here are the Zip files for the above BreadStorm files.

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 used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk along with the maple syrup and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, cream cheese, honey and salt and mix on low for 5 minutes.      You should end up with a cohesive dough that is slightly tacky but very manageable.  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.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

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 - 135 grams each.  Place on a baking sheet with parchment paper and place a moist lint free towel on top or use plastic wrap sprayed with cooking spray.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  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, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 435 degrees.  Bake for 35 minutes until the rolls are nice and brown.

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

 

 

Comments

Filomatic's picture
Filomatic

Those are little masterpieces, each one with its own personalities.  They must taste even better!

isand66's picture
isand66

Glad you like them.  They do taste great.  

Regards,

Ian

Yippee's picture
Yippee



Ian:

These rolls look delicious! The crumb looks so soft and spongy, perfect!  My favorite is the one in the middle on the far right hand side, cute like a button! Good job!  

What are you cooking in the IP to go with these cuties?

Yippee

 

isand66's picture
isand66

Always appreciate your comments Yippee.  My favorite is the one with the hat as well!  I just ate it for breakfast :).

We were busy trying out the IP this weekend and Monday since I was off on Monday for Presidents day.  We made some sausage and peppers with tomato sauce base and also some multi-bean with ham soup.  Monday I made some braised short ribs with root vegetables in a wine sauce which came out real good.

Look forward to seeing some baking and cooking from you soon!

Regards,
ian

dabrownman's picture
dabrownman

beautiful inside and out.  Your aren't the 'King of Rolls' for nothing

I picked up a half a loaf of sliced sourdough from Central Market, the best grocery store I've ever been in and I spent my entire life in grocery stores from the age of 10.  It was nice.  Not too open, not very sour and all white flour so not as full bodied and tasty as what we are used to but, with their Gouda and pecan spread on it,  it was a delight to munch on. The spread is gone so it will have to be butter from now on:-)  Everything about CM is incredible.  It is a shame the rest of us can't grocery shop at Central Market all year long.   My daughter said we all have to move to Texas so we can shop there every day!


Lucy sends her best to the Black Twins and 5 furry ones.  Happy baking Ian.

isand66's picture
isand66

Glad you like the rolls.  I think Lucy would approve of these for sure.

Looks like you are having a good trip to Texas.  Not surprising that super market rolls are mostly white flour, but I like the sound of that pecan spread and you can't go wrong with a nice Gouda!  I am not sure if they they have CM in Utah, but I think if they do I may have visited one several years ago and it was pretty cool.

Give Lucy a belly rub for me when you get home.

Look forward to your next bake upon your triumphant return...P.S.  way too hot for me to live in Texas, but it's a nice place to visit.  The last time I was in Houston for business we went to a seafood place for an early lunch around 11:00 AM and the place was already packed.  I found out they like to eat lunch real early for some reason.

Regards,
ian

trailrunner's picture
trailrunner

as always these look fabulous. I have made an earlier version of these and indeed they are very tasty. I love filomatic's comment....each has its own personality !!  Don't think I want to name each as then I won't be able to eat them...sort of like biting the head off of gingerbread cookies :)  More formulas than time as the TFL community grows and grows with creativity. c

isand66's picture
isand66

Too much effort to name all of them anyway :).  Glad you like these and enjoyed an earlier version.  I do enjoy being creative and making numerous little breads. 

Look forward to your next bake.

Regards,
Ian

trailrunner's picture
trailrunner

I have been told I am amusing :)  Some days more than others. I am thinking about what to make next. I joined  two other Facebook pages to see what folks were making. Saw your name on their with these rolls. The YW page has amazing stuff. I bought some chia seeds and also whole flax seed...blame Danni !  I am going to try her formula with the spices and see if I can make it a " almost no hands" project. I see you are still letting your dough warm before shaping. Next time give it a try at forming the cold dough. It really does work great and no damage to crumb etc. Also shortens your work time by a couple hours. Will post something soon. Going to Hawaii for a couple weeks so no baking !!  Our son is there and plan to hike and camp and....eat !!  

 

isand66's picture
isand66

Im sure you will have a blast in Hawaii.  I've never been but it's in the top of my must visit list.  I have tried the cold shaping but didn't have the greatest results.  Will definitely try again. 

Regards,

Ian

Danni3ll3's picture
Danni3ll3

They do look like each has his or her own personality! I bet they won’t last long! 

isand66's picture
isand66

It is fun to make these and be creative and it doesn't hurt that they taste real good :).  I froze half of them so I can have them in a pinch with a sandwich or burger when needed.

Look forward to your next bake.
Regards,
Ian

pmccool's picture
pmccool

The seeds, the shapes, the slashes, the coloring; it's all lovely.

Paul

isand66's picture
isand66

Always great to hear from you.  Hope to see some bakes from your kitchen soon 😁.

Regards,

Ian

Cedarmountain's picture
Cedarmountain

That's a really enticing assortment of rolls Ian, they look delicious!  

isand66's picture
isand66

Glad you like them.  Great to hear from you again 😃.

Happy Baking!

Regards,

Ian