The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kamut WW Cottage Cheese Rice Potato Rolls

isand66's picture

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

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.

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 :).


Elsie_iu's picture

I want the ones topped with smoked Gouda cheese, please :)

They must be pleasantly sweet with the kamut, whole wheat and maple syrup. I prefer bread like yours with subtle sweetness from grains or a little sweetener. Sticky sweet ones loaded with chocolate and dried fruits only sound good to me very occasionally. 

Your rolls always look soft: I guess they benefited from the addition of mashed potatoes and cottage cheese. Nice bake!

isand66's picture

Appreciate your kind words Elsie.  The cheese topped ones came out real good and I'm sure you would have liked them.


DesigningWoman's picture

What a bunch of terrific ideas all rolled up in one loaf! I'd been wondering if I could dump leftover basmati rice into bread dough and what it would do...

Thanks so much for sharing.


isand66's picture

Glad you like the post.  Do try adding the rice and adjust your water content as needed.  I love the flavor and texture the rice adds.

Happy Baking.


dabrownman's picture

ready for his annual Thanksgiving Trip to the Carolina's and working on some rolls for dinner there - whole grains, cheese, potato, seeds, some maple syrup and now some rice too!  These have to be really great tasting.  Can't help but love them with turkey.  Hope the job search is going well with so many of them being out there right now for a change.

We didn't have to plant lettuce and tomatoes,  We had so many of then come up volunteer that Lucy said to just punt on the planting.  We just don't know what kind of cherry tomatoes we are going to get where.  All I have to do is move the pots back out in the sun from the side of the house :-)

Lucy hopes the black ones appreciate you being home all the time and wishes I would leave!

Well done and happy baking ian

isand66's picture

These certainly would be good for Turkey Day.  I just got a request from my photographer friend for 3 loaves for his Thanksgiving.  I have not posted the loaves I gave him for taking some new head shots for me, but it is the perfect the turkey day bread for sure.

I had a bunch of free range tomatoes come back this summer as well.  I have to spend some time this week when it's not raining cutting back all the dead stuff and raking or mowing the leaves.  It's that time of the year.  Will be leaving for the annual pilgrimage to NC in a couple of weeks so lot's to do.  Job search is certainly not fun, but hopefully will find something sooner than later.  The furryballs are certainly happy to have me around, and I'm sure Lucy would never want you to leave her.

Happy Baking and well wishes to Lucy and Family.