Waiting for Good Dough
February 21, 2008

The February Creep is upon us. It’s that doughboy bulge on the belly caused by our efforts to battle winter weather with the likes of Shepard’s Pie and Double Decadence Fudge Brownies. In my efforts to combat The Creep I’m trying to eat hearty foods, but choosing the ones with a lower glycemic index. Low GI foods are whole foods with little sugar content and lots of fiber and roughage. For a healthy bread source, I’ve been baking my MultiGrain Rolls. These are easy to make, despite the time it takes for two dough rises. I use a quick rise yeast to move things along faster. MulitGrain rolls are definitely worth the wait, and everybody will enjoy them— even if it is ‘good for you’ dough.

MulitGrain Rolls
Fill a 1—cup glass measuring cup with 4 ounces of warm water. Add one—fourth ounce of quick rise yeast (1 packet). Add 3 ounces of maple syrup. Stir and let sit a few minutes until foamy. Boil some water and add 8 ounces to one—third cup of bulgur. Let the bulgur sit until water is absorbed. Place the dough hook in a food processor and measure in 3 cups of King Arthur’s white whole wheat flour, 1 cup white flour, 4 ounces of corn meal, 1 cup rolled oats, 3 tablespoons sesame seeds, 3 pinches of Kosher salt and blend well. With the motor running add the proofed yeast and another cup of warm water. Process the dough until it is gently pulling off the sides of the work bowl. If it is too dry, add small amounts of warm water to get things moving. Too wet? Add small amounts of flour.

Roll dough onto a floured work surface and knead lightly until it forms a nice compact disk. Lightly oil a large glass bowl and place dough in the bowl. Cover lightly with a clean cloth and let it rise for 30 minutes. When you can poke two fingers into the dough and an imprint remains, place dough on a floured work surface and knead lightly.

Break up the dough into small balls and form rolls that are about 2” across. Place them on parchment covered baking sheets far enough apart so they have room to double in size. Cover with a clean cloth. Heat the oven to 375 degrees. Let the rolls rise for 30 minutes and then brush each roll with an egg white glaze (dilute 1 egg white with a little water.) Sprinkle some extra oats and sesame seeds on the top of the glazed rolls and bake for 20 minutes. Makes 16 rolls.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008