"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Thursday, May 30, 2013

seeded multigrain truffle rolls

Now that the focaccia's gone, it is time to get back to a salad and roll for dinner.

Yield: 12 small rolls
140 calories per roll
Active time: 10 minutes
Total time: 130 minutes

2 cups high gluten flour
½ cup semolina 
½ cut rye flour
1¼ cup lukewarm water
1 tablespoon truffle oil (or olive oil)
2 teaspoons salt (I’m still loving the roasted garlic gray salt that my friend gave me, using it in any recipe I can)
¼ cup everything topping (or sesame seeds)
2 tablespoons nonfat dry milk
1½ teaspoons yeast

1. In a small 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. Combine the remaining ingredients in your stand mixer bowl and “stir”.

3. Slowly pour in the yeast mixture until a shaggy dough forms.

4. Increase the stand mixer speed to 2 to form a smooth and cohesive dough, about 5 minutes.

5. Turn the dough out onto your counter top, knead by hand a few turn, form a ball, and place the dough into a lightly greased bowl.

6. Cover the bowl with plastic wrap and set aside to rise until the dough has doubled in bulk, about 1 hour.

7. Turn the dough out onto your counter top, divide it into 12 equal pieces, and shape each piece into a roll.

8. Place the rolls on a parchment or silpat lined baking sheet, cover with plastic wrap, and allow to rise for about 1 hour.

9. Brush the rolls with an egg wash and score.

10. Arrange a water bath and place the baking sheet in a cold oven.

11. Bake at 425 degrees until the rolls are golden brown, about 30 minutes. 

Original recipe found here.

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