Thanksgiving Rolls Part 2

Recipe by P Valentine Haggerty 

In part 1 I gave you two recipes for rolls. If you’re up for slightly more involved recipes, you’re in the right place!

Seeded Sourdough Rolls

Here’s another variation that ferments some of the flour overnight. This adds complexity to the flavor. I’ve also added seeds for extra heartiness. If you don’t maintain a sourdough culture, you can still make these with a pinch of yeast in the preferment instead.

Total Weight: 750g (about 2 dozen small rolls, 1 dozen medium rolls, 8 large rolls)
Timing: 15 min prep, 20 min oven time, 15-19 hours total

Ingredients

192g Red fife flour (or whole wheat) (1½ c)
192g Bread flour (1½ c)
19g Chia Seeds (2 Tbsp)
19g Flax Seeds (2 Tbsp)
134g Water (½c + 1 Tbsp)
77g Whole Milk (⅓c)
8g Salt (1½ tsp
)57g Butter (melted) (4 Tbsp)
31g Maple Syrup (or honey) (2 Tbsp)
15g Sourdough Culture (1 Tbsp)
8g Yeast (1 Tbsp)

Preferment

96g Red fife (¾ c)
77g Milk (⅓c)
15 Sourdough Culture (1 Tbsp)

Final Dough

96g Red fife flour (¾ c)
192g Bread flour (1½ c)
19g Chia Seeds (2 Tbsp)
19g Flax Seeds (2 Tbsp)
134g Water (½c + 1 Tbsp)
8g Salt (1½ tsp)
57g Butter (melted) (4 Tbsp)
31g Maple Syrup (or honey) (2 Tbsp)
8g Yeast (1 Tbsp)

Twelve to sixteen hours before you make the final dough, assembled the preferment. Dissolve the sourdough culture in the milk, then mix in the flour.

The next day, assemble the dough. Warm the milk to room temperature and melt the butter. Mix the dry ingredients except for the seeds in a bowl. Activate the yeast in a small amount of warm water, using the rest to dissolve the preferment. Combine the yeast water and dissolved preferment with the milk, butter, and maple syrup, then add to the dry ingredients. Mix by hand until a cohesive dough forms, then fold in the seeds.

Let rise in a covered bowl for 90 minutes, deflating and folding the dough after 15/30/60 minutes. After 90 minutes, divide into individual pieces and shape into roll. For small/medium/large rolls, I use 30/60/90 grams of dough per roll.

Place the rolls in a greased cast-iron pan, cover, and let proof for 50-60 minutes. During this proof, preheat your oven to 425F. Bake for 20-22 minutes, until the tops brown. Brush with melted butter after they finish baking.

Bourbon-Maple-Bacon Rolls

If you’re looking for something really exquisite, look no further. These are intense. I’ve also tested these with facon (Lightlife Smart Bacon, to be specific) and they’re just as good!

Total Weight: 750g + weight of the bacon (about 2 dozen small rolls, 1 dozen medium rolls, 8 large rolls)
Timing: 10 min prep, 20 min oven time, ~3 hours total

Ingredients

309g Bread flour (2¼ c + 3 Tbsp)
103g Whole wheat flour (¾ c + 1 Tbsp)
144g Water (½c + 2 Tbsp)
62g Whole Milk (¼ c)
41g Bourbon (3 Tbsp)
7g Salt (1¼ tsp)
41g Butter (melted) (3 Tbsp)
33g Maple Syrup (or honey) (2 Tbsp)
8g Yeast (1 Tbsp) 6 strips of Bourbon-Maple Bacon

First, make the bacon. Cook as per the package instruction. Toward the end of the cooking time, pour a mixture of 10g maple syrup and 10g bourbon (NOTE: these are separate from the amounts above) over the bacon in the pan. Drain the bacon once it is done to your liking.

Follow the directions for the whole wheat rolls, adding the bourbon in with the liquids and folding the bacon in once the dough has been assembled.

Let us know if you found these helpful!

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