Processing:
Soak cracked wheat in boiling water 5 minutes
Add cracked wheat mixture to other ingredients and mix on low speed to incorporate ingredients.
Mix to full development using medium speed (develops quickly)
Ferment 1 hour at 82ºF
Punch, scale and rest 15 minutes
Mould into hoagie roll shape
Proof 30 minutes at 75ºF
Brush buns with egg wash and score down the middle
Bake 17 minutes at 380ºF with initial steam
Differences in flaxseed rolls compared to non-flaxseed rolls:
Milled flaxseed added as an additional ingredient
Amount of boiling water was increased slightly
Oil was omitted
Oven temperature was reduced to control browning
Base formula from the North Dakota Wheat Commission website: http://www.ndwheat.com/ |
