Tag Archives: rolls

Hybrid Brioche Cheddar Hamburger Buns/Rolls

I froze away some of my first sourdough starter, last year, and pulled out 2 oz which I rehydrated and fed a few days earlier.

Then, I made some rolls with it. I had intended to make hamburger buns but for some reason, changed my mind and ended up placing the dough balls into an oiled 9 by 13 inch glass baking dish and made rolls instead. Since I don’t have a scale accurate enough to weigh small quantities, I ended up with some large balls of dough and after removing the excess, ended up with enough dough to make a single perfect hamburger bun.

The bun makes a great sandwich. The crumb of the rolls is light and fluffy.

Hybrid Brioche Cheddar Cheese Hamburger Buns/Rolls – makes 2 1/2 lbs/1.1 kg dough, enough for 16 buns

1 1/2 tsp dry active yeast
3/4 cup warm water (replace with water and 1 tbsp milk powder or 2 % milk for a brioche)
1 tbsp sugar
1 1/2 tsp salt
1/4 cup melted butter
1 cup active sourdough starter
2 eggs, plus an extra egg for egg wash
~ 1 cup shredded cheddar cheese
4 – 4 1/4 cup all purpose flour

Poppy or sesame seeds for topping (optional)

In a medium sized bowl, dissolve the sugar in warm water. Sprinkle in the yeast, stir and let sit for 5-10 minutes until foamy.

In a large bowl, add 2 cups of flour, salt, melted butter, 2 eggs and the sourdough starter.

Mix well with a large wooden spoon until you get a batter like consistency. Add the cheese and mix through. Gradually, add the rest of the flour, about half a cup at a time until the dough starts forming a ball in the bowl.

Transfer the dough to a floured working surface and add additional flour until you get a soft dough. Knead for about 10 minutes.

Turn dough out into an large oiled bowl and cover. Let rise in a warm place until doubled in size, which will take about 1 -1 1/2 hrs.

Divide the dough into 16 equal portions and form into balls.

Prepare 2 baking sheets by lining with parchment paper or brushing with vegetable oil. Spread out 8 balls of dough over each of the baking sheets so they’re at least 1 1/2 inches apart.

Cover and let rise in a warm place until doubled in size.

Preheat the oven to 425 deg F.

Beat the extra egg with a tablespoon of cold water and, using a pastry brush, brush over the top of the buns. If using the dough for buns, after letting them rise, pat them down a bit, gently, to get a wider bun.

Sprinkle poppy or sesame seeds over the top of the buns if desired.

Bake the buns for 12-17 minutes or until the tops are a golden brown and the bottoms are browned as well.

Transfer to a cooling rack.

More Bread Baking … Pizza and Crusty Rolls

I know it seems like I do a lot of bread baking, but I really don’t. It usually takes me about a year to 14 months to get through a 20kg bag of AP flour between sweet (cakes, pies, cookies) and savoury (breads/buns/rolls, gravies) uses.

I’ve been holding back on the last of the flour from my previous purchase … just in case of emergency. Not that I can really imagine what a ‘flour emergency’ would consist of. Still, after picking up a new bag on Saturday, before going off to donate blood, I’m now flour rich.

So I baked 2 pizzas on Sunday and tried a new recipe for crusty rolls today. I got the recipe from a FB bread baking group.

I wasn’t sure that I wanted to make a dozen rolls so I baked a couple of mini loaves with half of the dough, instead. I’m pretty sure I’ve found my go-to crusty roll recipe.

Of course, I had to taste test the rolls so I made a sammie with one filled with a couple of large chicken fingers/small cutlets and a generous slather of Miracle Whip.

SO good.

Crusty Rolls – you can see the crumb on the top of the roll to the right

I wanted to try a higher baking temp (425 deg F) for the loaves so they got over-proved by the time I got them into the oven and there wasn’t a lot of oven spring left in the yeast. I suspected that would happen when I slashed the loaf.

Natalie D’s Crusty Rolls – makes 1 dozen rolls

1 1/4 cup warm water
2 tsp yeast
1 tbsp sugar
1 1/2 tsp salt
1 tbsp oil
1 large egg
3 – 3 1/4 cup bread flour (added about 1 cup more flour and kneaded for 10 min)

In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let sit until foamy, 5-10 minutes.

In a large bowl, add 1 cup of the flour and salt and mix togther well. Add proofed yeast mixture, egg and oil. With a wooden spoon, beat well for a couple of minutes. Stir in the rest of the flour, half a cup at a time, reserving about a half a cup for kneading.

Sprinkle some flour on a working surface and turn out the dough. Knead until you have a soft but not sticky dough.

Transfer dough to a greased bowl and let rise for about an hour or until doubled.

Shape into 12 balls and lay out on a greased baking sheet. Cover lightly with a towel and let rise for about 40 minutes.

Preheat the oven to 400 deg F and bake rolls for 12-15 minutes.

Trial 1:
6 rolls, glazed with water, baked at 400 deg F for 20 min
2 mini loaves, glazed with EVOO, baked at 425 deg F for 20 min.

Rolls and Mini Loaves

Hard, Crusty Rolls made with Sourdough Starter

I’ve made soft, fluffy rolls and buns over the years but recently I got a craving for a hard, crusty version. So I went web surfing.

Hard, Crusty Rolls

I adapted this King Arthur Flour “European-Style Hard Roll” recipe by substituting my own home made sourdough starter for the starter called for in the recipe. Based on the weight of the flour, water and yeast in the starter, I used a bit over 8 oz/225 gm of sourdough starter.

After the initial 3 hr deflate and turns called for, I divided the dough in half (14 oz/400 gm each) and refrigerated one portion in a covered bowl until the next day. I divided the rest of the dough into 4 portions and shaped the dough into balls, which I proofed for 1 hr before baking at 425 deg F in a preheated oven. I placed several ice cubes into a metal pie pan which I put into the oven to give me a steamy baking environment.

Because I was too cheap frugal to crack an egg for the egg white glaze, I just threw some all purpose flour over the proofed balls and slashed the tops.

Remarkably, the relatively flat proofed dough balls rose magnificently.

The bottoms of the buns were browned and firm (tapping gave me a solidly hollow sound) but the tops were still pale so I extended the baking time to 30 min (from the 20-25 min called for.)

After waiting impatiently about 20 minutes for the rolls to cool, I sliced one open. The crust was, as desired, very hard and crunchy, the texture was chewy and the taste was good. The crumb was fairly open so I’m guessing the hydration level was about 60%.

The roll was delicious on its own or dipped into extra virgin oil dressed with freshly ground black pepper and coarse sea salt.

The 2nd half of the dough was pulled out of the refrigerator the next day and allowed to come to room temperature … about 2 hrs. At this point, I shaped the dough into 4 rolls and let them proof for 2 hrs before baking. This time, in hopes of a nicer coloured external crust, I DID use an egg white glaze.

The crust wasn’t nearly as crunchy as the earlier bake but the texture and taste was similar. The colour was beautiful after 25 min of baking.

Romanian-Themed Christmas Eve Supper: Fasole Batuta (Mashed White Beans) and Bacalao (Salt Cod)

My mom did 99% of the cooking at our house. However, one dish that my dad could, and did make, twice a year, was the white beans that were featured in this menu. I’ve not been able to find it in any of my google searches of Romanian dishes so I wonder if the pairing of mashed white beans (Great Northern, navy, or cannellini) and soaked salt cod was unique to our family.

Pieces of dry, salted cod would be soaked overnight in several changes of cold water, placed in the bottom of a baking dish and then the pureed cooked and seasoned beans would be layered on top. The dish would be baked at 350 deg F for about half an hour, and then my dad would pour 2-3 tablespoons of oil flavoured with fried onions and paprika over the top and serve large spoonfuls to each of us. A white bean and noodle soup, made with the bean cooking liquid and a cup or so of mashed beans, would precede the beans and cod.

I decided to break up the pairing and instead serve 3 separate dishes: the soup mentioned above, a mashed white bean dip/spread and salt cod cakes. And because I thought I might still be hungry, I made a quick pasta dish with jarred sauce and a seafood medley.

Appetizers/Bread

Fasole batuta cu ceapa caramelizata (Mashed White Beans with Caramelized Onions)

I made the rolls from a recipe posted on a FB bread baking group I belong to.

Salted Cod Cakes

Soup

White bean and noodle soup

Main/Pasta

Florentine Seafood Medley over Fettuccine

Memorial plate … buns and dried Romanian sausage

Waiting for Mos Craciun (Santa Claus)