Soft multigrain rolls

This multigrain roll has the thinnest crust that I have made so far, most likely due to the rather high  baking temperature , copious amount of honey and double layered egg wash.  In fact, the thin, sweet crust was such a delight to eat, the  family threw moderation into thin air and devoured the entire loaf. It was a strange case of having the rolls take centerstage instead of a cleverly crafted meat stew.

Despite its  multigrain nature, it is hardly rustic or 'artisan'. I considered it more boutique, given its delicate texture and crust and mildly sweet , light center. It came as a nice surprise, because I was not expecting a multigrain roll to qualify for a fluffy,  light  breakfast item as well.

My little girl made a guest appearance, portioning it to 12 rolls. As I was tied up with a pesky online transaction that left me on a cliffhanger, she single-handedly  cajoled the rolls to take shape. Her hands work better on the piano and viola, though she shows promise as  a budding baker. Her enjoyment of the task was evident as she hummed  a happy,  little tune while working the dough.

Which sums up the whole baking experience : the journey to baking is just as important as the finished product itself.

Makes 12 rolls.

Ingredients :

Grain soaker :

75g water

50g multigrain mix

Final dough :

200g milk

50g honey

35g vegetable oil

3g malt syrup

210g bread flour

120g whole wheat flour

4g instant yeast

5g fine salt

 125g Grain soaker

Eggwash

Method :

The night before, soak the multigrain mix with water at room temperature, covered.

The next day,

Mix flours and yeast in a bowl. Set aside.

In a mixing bowl,mix milk, honey,oil, syrup.

Add flours yeast mix to liquid mixture in the mixing bowl.

Knead for about 10 minutes.

Add salt, knead for another 2 minutes.

Finally, add the grain soaker, in 2 batches, kneading 1 minute between addition.

Leave dough to ferment,  1 hour, at room temperature, covered.

When dough is able tp spring halfway when pressed, transfer it to a lightly floured worktop.

Divide into 12 portions.

Shape to rolls. Brush with egg wash.

Let dough rolls to  ferment or proof, on an oiled tray, a second time, 60 minutes.

Preheat oven to 230 C.

Just before baking, brush with egg wash again.

Bake at a reduced temperature of 190C, 16 minutes.

Cool well before consuming.

Adapted from "Artisan Breads At Home with the Culinary Institute of America" by Eric Kastel