I had made a version of these rolls a few years ago and decided to update it slightly and make them to bring to my relatives house for Thanksgiving along with another style of roll I will post later.
The main change was to use Caputo 00 flour instead of bread flour and to use a Cocoa bean infused maple syrup. This created a softer roll. I’m not sure you really taste the cocoa bean maple syrup to be honest so using regular flavored maple syrup would probably not make much of a difference.
The Greek Yogurt along with the rolled oats made these rolls nice and moist and tasty. They seemed to be a big hit with the Thanksgiving dinner.
For toppings I used a beaten egg with a little water and salt to brush the rolls and sprinkled on some “everything bagel” topping on some, dried onions and grated some Vermont cheddar on some others.
I added the water content of the maple syrup to the overall dough hydration but forgot to add it to the hydration with add ins so that’s off a little. This was a sticky dough and I used some baking oil spray to make it easier to form the rolls. You want to avoid adding too much if any flour if possible.
Formula
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 5-8 hours or until the starter has doubled. I usually do this the night before.
Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Mix the starter with about 90% of the water holding some back for after the autolyze. Next add the flour, oats, and mixt for a minute until roughly incorporated. Let the dough autolyze for an hour. After an hour add the salt, yogurt and maple syrup and additional water as needed. If using an Ankarsrum mix on medium low for 15 – 20 minutes until you have a well developed dough. If using another mixer you can mix as needed until you have a well developed dough. 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 1.45 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. (Note: I use my proofer set at 80 F, so if you are leaving the dough out at room temperature you may want to let it proof for longer. The goal is not to have the dough double but maybe rise about 1/3 at most and it will do the rest in the refrigerator.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 hour. Remove the dough and shape into rolls around 100 grams each for dinner rolls or 135 grams for sandwich/burger buns. Cover the rolls with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 at around 80 degrees. The rolls should be nice and puffy and increase in size about 30-40%
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.
Right before you are ready to put them in the oven, apply an egg wash if desired and sprinkle on your toppings. Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 1 minute lower the temperature to 425 degrees. Bake for 25 minutes or until the rolls are nice and brown.
Take the rolls out of the oven when done and let them cool on a bakers rack for as long as you can resist.
mookielovesbread 