Kamut WW Cottage Cheese Rice Potato Rolls
I am really loving adding rice to my doughs and this bake was no exception.
I wanted some nice soft rolls especially so I could freeze some of them to have for burgers and sandwiches as needed
I added mashed potatoes with the skins on, some cottage cheese and a little maple syrup for a bit of sweetness.
When I was ready to bake them I used an egg wash and sprinkled black sesame seeds, garlic sesame seeds and smoked Gouda cheese on some of the rolls.
All I can say is these were not only nice and soft but full of flavor and perfect for any use.
Download the BreadStorm File 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.
Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Mix the flours and cooked rice together in your mixer or by hand along with the water, until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 30 minutes or longer. Next add the salt, starter (cut into about 7-8 pieces), and the rest of the ingredients and mix for 4 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 (If you use a proofer set to 78 degrees you can finish in about 1.5 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. Cover with moist tea towels or plastic wrap sprayed with cooking spray. The dough will take 1.5 to 2 hours depending on your room temperature.
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.
Lower the temperature to 435 degrees. Bake for approximately 20-25 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 eating. It's hard to resist splitting one of these open and spreading some butter and indulging :).