Roasted buckwheat apple dinner rolls

So this was a little something i made up. It was originally going to be a sourdough loaf but i though i would make something with commercial yeast that anyone could make. Most people don’t keep sourdough on hand. Yours should turn out better than mine i had to throw mine in the freezer near the baking since we lost are power and then i just baked them the next day. Seemed to still work out well.

Roasted buckwheat apple dinner rolls

Ferment- 12 hr ferment

75 g water

75 g flour

1/2 tsp yeast

Final dough

100 g  freshly ground roasted buckwheat flour

300 g bread flour/or Freshly ground hard red or hard white wheat

245 g warm milk

20 g soft butter

8 g salt

1 tabs honey or malt syrup

1 cup small diced sauteed apple around 1 big apple.

– Do ferment night before

– In mixer or by had mix flour,water, till it comes together and cover and let it sit for 20 to 30 minutes.

– Add the the rest of the ingredients except for the sauteed apples and mix for 6 to 10 minutes till a good amount of gluten is formed.Near the end of the mixing add in apples mix till combined but make sure to get as much of the water out of the apples as possible before adding.

– Bulk ferment for 2 1/2 hours in a covered container, in a warmish place.

-On a lightly floured surface of lightly oiled if you preferred. cut to 12 pieces and roll into small balls 60 to 70 grams. butter a baking dish and put your rolls in the dish. You might need two pans depending on the size of you baking dish. make sure to leave space for them to prove.

-Prove for 1 to 2 hours depending on the temperature of you kitchen. bake at 400 for 20 to 25 minutes till brown. brush them with melted butter right out of the oven. Dig in i enjoyed them considering i don’t really like soft bread haha.

About Purely Sourdough

My Purely Sourdough blog is about making breads from natural starters and also about becoming a better baker and opening my own artisan bakery someday. There are and will be post about other baking related things but mostly sourdough breads.

Grain Mill Wagon Challenge Experience:
My experiences with the Wonder mill where great. From the movement I opened the box I couldn't wait to grain my own flour. I already had got some hard red wheat from the health food store. So I ground what I needed and put together and bunch of whole wheat sourdough rolls. To bad I had to wait till the next day to bake. Next day I got the rolls ready and baked them on my stones and we had them with dinner. The Flavor of the whole wheat was so much better with fresh flour.

Then I moved onto the wonder mill challenge to make 5 recipes within two months. It was fun but I had a lot going on during the contest and I had to wait a long time to get rye berries and hard white wheat. There where none in my area. I made 100% whole wheat desem sourdough, whole wheat sourdough croissants, roasted buckwheat dinner rolls, gluten free sandwich bread , and a triple grain sourdough bread. Most of Recipe where mine and also some of the didn't work out at first but I had fun making them work right.

Also I learn a few new thing about flour while I was doing this. I think the knowledge was there I just forgot but I ordered a bag of soft white wheat and tired to make a loaf with it. Didn't turn out so well. Then I did a little research and soft wheat doesn't have much gluten. I felt dumb because I learned that 7 years ago in culinary school. Also freshly ground absorbs more water that flour from the store. well that's what I experienced while baking with freshly ground flour.

It Was a Great challenge and lots of fun. I like to thank the people at wonder mill for giving me the chance to use your mill I wouldn't have the extra money to buy one for a while. Also I hope you enjoyed my recipes and pictures.

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