The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Barley WW Egg Rolls

isand66's picture

Durum Barley WW Egg Rolls

These came out quite well and were perfect for sandwiches and burgers or just as a dinner roll with some butter.  The maple syrup gave it just enough sweetness and the butter and egg yolks provided some softness.

Here is the link to the 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.   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,  and the rest of the ingredients and mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  (Note:  if you are not using fresh milled flours you may want to cut back on the water)  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.  (Since I used my proofer I only let the dough sit out for 1.5 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 1.5 to 2 hours.  Remove the dough and shape into rolls.   I made these around 150 grams each.

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.  Before baking, brush with an egg wash or melted butter and add any toppings desired.  I use black sesame seeds and toasted onions.

Around 45 minutes before ready to bake, pre-heat your oven to 450 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.  (Note: you can bake these without steam if desired, but I find mine turn out better with the steam).

Right before you are ready to it 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 425-430 degrees.  Bake for 20-25 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack for at least 1.5 hours  before eating if you can control yourself!


My favorite time of year is now when the summer flowers start bloomings.


Benito's picture

Ian, great looking buns you’ve made, now I need a hamburger for dinner after seeing them.

I always enjoy your posts of your bakes and your gardens.  The Echinacea look wonderful especially the hybrids at the top.

Hope you’re well, enjoy your 4th of July.


isand66's picture

Glad you like the buns and the gardens.  The cone flowers are my favorite hands down.

Hope you try these at some point and let me know what you think.



idaveindy's picture

Whole grain or refined (fancy/extra-fancy) durum flour?   (Semola rimacinata would be refined.)


isand66's picture

I milled using my Mockmill 200 on finest settting and then sift with #40 sieve.

Not as refined as the store bought but it works well.

MontBaybaker's picture

These are on my weekend list.  We love rolls to eat, share, and freeze.  Glad to see you back on TFL.  Your garden looks lovely.  Can I ask where you found that colorful vessel in the 5th photo?  We're starting to plan a gently sloped succulent bed outside the kitchen window (which looks up the back hill), and I'll be seeking fun and interesting planters.         

isand66's picture

Let me know how they come out.  The fish planter was found at HomeGoods.  Unfortunately they are always hit and miss and since they were closed for months who knows what they have left.

Happy Baking!