I finally had a chance to sprout some grains and mill them with my new Mockmill II. I bought some Einkorn a while ago and was saving it to sprout. I love the nutty flavor that the einkorn flour imparts and the sprouted and sifted flour is amazing.
I decided I needed to stock up on some rolls and wanted to add some creamy grits to the mix along with some fresh high extraction rye and whole wheat. Just to take it over the top some Greek yogurt was added to give it an even softer crumb.
Someone on one of the Facebook groups I follow had suggested coating rolls with polenta so I tried using the grits the same way by coating with an egg wash and then sprinkling on the grits. I also used some smoked black sesame seeds and toasted onions as toppings.
As you can see the color is perfect on these.
Download the BreadStorm File Here
These came out as good as I could have hoped for. The crumb is nice and open and soft and the combination of flours and fat made a great tasting roll.
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.
In a medium sauce pan turned on medium high, mix the grits with the butter to coat and then add the water and stir until the water is almost evaporated and the grits start getting thick. Take off heat and add the cheese and mix thoroughly Let the grits cool down to at least room temperature or put in the refrigerator covered and use when ready.
Main Dough Procedure
Mix the flours , Greek Yogurt and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 1 hour. Next add the salt, starter (cut into about 7-8 pieces), and cooled grits and mix on low for 5 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 have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).
When you are ready to bake remove the bowl from the refrigerator and shape dough into rolls around 135 grams each. Place the rolls on cookie sheets and cover with either a slightly misted tea towel or plastic wrap sprayed with oil to prevent sticking. Let the rolls rest and rise for around 1.5 to 2 hours until they pass the poke test.
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, using an egg wash paint the rolls and apply your toppings as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 1 minute lower the temperature to 435 degrees. Bake for 25-35 minutes until the rolls are nice and brown. I used two sheet pans and rotated them half way through the bake.
Take the bread out of the oven when done and let it cool on a bakers rack before eating if you can resist :).