The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kamut Egg Cheese Rolls

isand66's picture
isand66

Kamut Egg Cheese Rolls

I needed to make some rolls for burgers and sandwiches and if you know me by now, adding cheese was a must :).  The main flour was Kamut with some KAF bread flour thrown in for good measure.  The eggs really added some nice moisture and flavor and the smoked Gouda cheese I used put them over the top.  Of course if you don't like smoked cheese (like my wife who hates it), use a more mild cheese.

I used chunks of cheese which unfortunately when I added them in to the dough did not distribute evenly so I ended up with some rolls with almost no cheese and some with the perfect amount.  It probably would have been better to add shredded cheese or to add the chunks when forming the rolls.  Oh well, I guess next time.

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.

 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, maple syrup, egg yolks, and salt and mix on low for 4 minutes.  Now add the cheese or wait until you form the dough per my comments above. 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 1.5 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.

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 475 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.

If desired, use an egg wash about 15 minutes before you are ready to bake them and sprinkle toppings of your choice.  I used garlic sesame seeds, everything bagel topping and smoked sesame seeds.

Right before you are ready to put them in the oven, add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 445 degrees.  Bake for 15-25 minutes until the rolls are nice and brown and the internal temperature is 200 degrees.

Take the rolls out of the oven when done and let it cool on a bakers rack before eating.

Below are some more photos from my gardens.  The summer flowers are starting to bloom now.  Enjoy!

 

 

 

 

 

 

 

 

Comments

Yippee's picture
Yippee

Your creativity for yummy cheese rolls is endless, Ian! I wonder how you develope your formulae, and what inspired you to come up with the various combination of ingredients? The views of your garden are breathtaking! The mouse? pilot is my favorite this time🐹🐹🐹. Thanks for sharing!

Happy Baking!

Yippee

isand66's picture
isand66

Appreciate your kind words as always.   I guess I get my ideas from my experience and just trying to be creative and still end up with the result I am looking for.  Since I was looking for soft rolls I knew the egg yolks would help and I've really liked the result adding rice to the dough give me.  This rice had onions cooked into it with some chicken stock so it was like a rice pilaf which really added some extra moisture and flavor.

Glad you like the gardens and the mouse pilot.  I'm always on the look-out for interesting garden accents as well as plants.  We traveled out east on the Island today braving thunderstorms to stop by a couple of nurseries that were having 50% off sales.  Always fun to pick-up some bargains.

Have a great rest of the weekend and Happy Baking!

Ian

dabrownman's picture
dabrownman

beautiful flowers.  These have to taste as good as they look with the sweetness of the Kamut coming through with the smoky Gouda.  Aged gouda is my favorite cheese if you discount all of my other favorite cheeses.  We always have about a dozen of them just in case we can;t make up our mind.

Lucy is feeling good this morning and she sends her best to the East Coast Pack.  Happy baking Ian.

isand66's picture
isand66

So happy Lucy is feeling better.  Glad you like the rolls too.  I love any cheese that is smoked and any food that is smoked :).

We've been getting some rain and heat which is great for the flowers and veggies. 

Max and Lexi say they are so happy Lucy bug is doing better and wish her and your family a Happy 4th of July week!

Elsie_iu's picture
Elsie_iu

I'd love to visit your place! Not only for your bread, but also for your flowers! What's better than having a walk in this lovely garden with one (or two) cheese buns in my hand? Well, maybe not when the sun is so bright like it's now in HK. The temperature is reaching 32°C/89.6°F and the humid weather makes it hard to breath... 

Did the yolks soften the crumb noticeably? I seldom separate the yolk from the white as that means I've to find another use for the white. When eggs are used whole, they produce a much springier crumb in my experience. 

isand66's picture
isand66

So glad you like the bread and the gardens.  It's been pretty hot here and humid, but I know nothing like what is going on by you.  I've been in HKG this time of the year and I know how hot and humid it can get.

The yolks by themselves do soften the crumb.  By adding the whites it has a tendency to dry out the dough, or at least that is what I have read.  Usually I use the whole egg but wanted to try only the yolks.  When I make Challah bread I usually use the yolks only as well and save the whites for other purposes.  I like scrambled eggs, so I usually add some of the whites in with the whole eggs and it's a little healthier this way and you can't tell the difference.

Look forward to your next post soon if you can bake in this heat :).

Happy Baking!

Ian