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.
Grain soaker :
50g multigrain mix
Final dough :
35g vegetable oil
3g malt syrup
210g bread flour
120g whole wheat flour
4g instant yeast
5g fine salt
125g Grain soaker
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