The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multi Grain Ricotta Rice Rolls

isand66's picture
isand66

Multi Grain Ricotta Rice Rolls

I wanted to make some nice soft rolls/buns that would be perfect for burgers and sandwiches.  I had some leftover wild rice pilaf I made the other day and this along with the ricotta cheese made for a tasty bread.

I used a little bit of freshly ground Kamut, rye and whole wheat flours combined with bread flour.  I have to say it turned out super soft and moist and tastes fantastic.  I highly recommend you try this one as you will not be disappointed.

Note: the water content from the ricotta cheese is about 72% and is not indicated in the hydration.  This was a pretty sticky dough as the water from the ricotta and also the moist rice really made a big difference. You want to make sure to hold some water back from the first mix and add it after the first autolyse to make sure you don't end up over-hydrating the dough.

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, ricotta cheese  and 3/4's of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, rice and salt and remainder of the water (see note at beginning of post), mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but 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 - 1.5 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 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 to 1.5 hours.  Remove the dough and divide into pieces approximately 135-150 grams depending on how big you want the rolls.  Place them on a baking sheet and cover with a slightly damp lint-free towel or use plastic wrap and spray with veggie spray.  Depending on the room temperature it should take 1 - 2 hours for them to rise about 1/3 in size.  Before baking use an egg wash if desired or if you want them even softer you can brush with some melted butter or milk.

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.

Lower the temperature to 440 degrees.  Bake for around 25 minutes until the crust is nice and brown and the internal temperature of the bread is 195 -200 degrees.

Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 1 hour before eating, (I doubt you will resist, so go ahead and eat them nice and hot with some butter!).

 

Comments

Floydm's picture
Floydm

Yum, these sound really interesting.  

Would you mind if I featured this one on the homepage? I've been negligent and had you Porridge Maple Rye up there for a looong time. Time for a change!

isand66's picture
isand66

Glad you like them!  That would be awesome to have them on the front page.

Regards,

Ian

pmccool's picture
pmccool

It seems almost anything else is fair game as an ingredient in your breads and rolls.  

Another great bake, Ian.  I always love to see what you will do next.  

Paul

isand66's picture
isand66

Glad you like the rolls.  I'm always trying to come up with something new.  These are worth trying if you get a chance.  I was very happy with how moist and flavorful they were.

Best regards,

Ian

trailrunner's picture
trailrunner

I know what you mean and there are only two of us also in this house ! I don't know what we do to generate the amount of mess !  As usual your rolls look stupendous. We were supposed to get a lot of rain and then the cold front. We got clouds on and off all day and black sky and breezes but ZIP for rain . It is SO dry here in VA. At least it is going to get cooler unless that was a story too. Happy Baking . c

isand66's picture
isand66

It is amazing how much of a mess one makes for only 2 people!

Glad you like the rolls and hope you can try them as they really are worth the effort.

We got hammered with rain last night and it's been raining all morning. The humidity is so much better now and my plants are happy :).  Some placed on LI got flooding, but we don't usually have that issue where I am which is fine with me.

Happy Baking!

Ian

Moulin's picture
Moulin

I visit and read the blog almost daily. There's always a valuable topic or a comment. It is great today to see the new picture of the rolls with plenty of detailed explanation and comments. Congrats!

isand66's picture
isand66

Appreciate your kind words.  I hope you get a chance to bake these yourself or at least something similar.  They are very tasty. 

Happy Baking!

Ian

Elsie_iu's picture
Elsie_iu

I'd never say no to dinner rolls. Congrats on the homepage feature! 

Where are the garden flowers and veggies though? OK, I do see some lovely leafly plants behind the bread basket :) 

Btw, dishes are piled up high in my kitchen sink as well. How can that be? Many times I'm only cooking for one...

isand66's picture
isand66

You must try these.  They are really worth it.  I used a wild rice mixture which had some butter and onions added.

I have to take some more photos tomorrow.  It was way too hot and humid before.

The sink never stays clean more than 1 day! 😩

Thanks again for your comments.

Regards,

Ian

Anne-Marie B's picture
Anne-Marie B

Inspiring. Heading out to get fresh ricotta. Thank you and enjoy!

isand66's picture
isand66

Let me know how they turn out.  I'm sure you will enjoy them.

Regards,

Ian

Anne-Marie B's picture
Anne-Marie B

Second round. It looked so good after proofing that I did not have the heart to turn it into rolls. So it went into the Dutch Oven instead. Great bread, thank you.

isand66's picture
isand66

Glad it turned out so well and you enjoyed it.

Thanks for letting me know.
Regards,
Ian

dabrownman's picture
dabrownman

Ricotta, Mixed Whole Grains and Rice - Yep the 'King of Rolls' is back in town and looking for some smoked meats. mustard and pickles.  You need to bring some here, cause I got the rest,  and we can sit by the pool in the shade. with cold beer and talk about what it is like to be King!  It must be very tiring:-)

Well dome and happy baking Ian - another front pager!  Mr. Mann should just reserve a spot for you there and put a brass plaque up to memorialize it.

isand66's picture
isand66

I'm glad you like them.  I wish you lived closer so I could take you up on your offer.  These were some of my favorite rolls to date and worth giving a try when you are "allowed" to have some bread again.  Some smoked brisket and sausage would go real nice with these rolls.....of course don't forget the smoked Gouda cheese too!

Best Regards to Lucy and the family.  Sorry I forgot Lucy's new sister's name :).

dabrownman's picture
dabrownman

She went hiking up a volcano to a cold mountain lake north of Seattleto go swimming this past weekend.  She was tired but she was just spayed 10 days ago ago:-) I would still be in bed.  Tired, Wet and Muddy

isand66's picture
isand66

Love that curly mop she has.

 

Benito's picture
Benito

Ian those look great!

isand66's picture
isand66

Glad you like it and hope you try it soon.

Regards,
Ian