These mouthwatering focaccia rolls made with BeneGrain Sprouted Whole Wheat are delicious and beautiful.  They can stand alone or complement fresh ingredients for a sandwich your customers will crave. These rolls contain whole grain nutrients and fiber without the bitterness of traditional whole wheat.

This BeneGrain Sprouted Whole Wheat formulation was developed and tested by Master Baker and Educator Ciril Hitz for Bay State Milling.

BeneGrain Rosemary Parmesan Rolls Formulation

WATCH: Ciril Hitz bakes with BeneGrain Sprouted Wheat Flour

 

(f) denotes flour ingredients.

WEIGHT (g) PERCENTAGE INGREDIENTS

Final Dough Press Weight

  • 1588 N/A Final Dough Press Weight

Focaccia Parmesan Roll Dough

  • 466 49.0% (f) Bread flour
  • 486 51.0% (f) BeneGrain Sprouted WW Flour
  • 575 60.0% Water 78 degrees F
  • 15 1.5% Instant yeast
  • 20 2.2% Salt
  • 48 5.0% Olive oil
  • 48 5.0% Honey

Parmesan Cheese Topping

  • 285 % Parmesan cheese finely grated
  • 28 % Garlic powder
  • 14 % Italian seasoning mix
  • 14 % Onion powder
  • 7 % Paprika
  • 3 % Black pepper
  • as needed % Olive oil for the dipping
3597 173.7% TOTAL
Method of preparation:
  1. To make the cheese topping, combine the finely grated parmesan, garlic powder, Italian seasonings, onion powder, paprika and black pepper.
  2. To make the dough, combine the bread flour, water, fresh yeast, salt, olive oil and honey in a stand mixing bowl and mix on first speed for 4 minutes.
  3. Increase the mixer to second speed for 2-3 minutes for a total mixing time of 6-7 minutes.
  4. Place the dough in an oiled container and cover. The internal dough temperature should be 75-78 degrees F. If the dough is too cool, place in a warm environment and monitor the temperature carefully.
  5. After 45 minutes, de-gas the dough lightly and perform a stretch and fold.
  6. Allow to ferment for an additional 45 minutes. Total primary fermentation should be 90 minutes.
  7. Turn the dough onto a floured table. Press the dough into a circular shape so that it fits onto the dividing board. Using the dough divider, separate the dough into 36 rolls. The resulting rolls will be in their final shape.
  8. Pour olive oil into the bottom of a pan to 1/4" deep. Dip the tops of the rolls into the oil and then into the cheese mixture.
  9. Place onto parchment lined sheet pans.
  10. Proof in a warm, moist environment until double in size, approximately 20-25 minutes.
  11. Bake at 400 degrees F for 10-13 minutes until golden. No steam is necessary due to the olive oil. The cheese should develop into a crispy crust. Do not over-bake as the cheese can burn quickly.

The information contained in this publication is based on our own research and development work and is to the best of our knowledge reliable. Users should, however, conduct their own tests to determine the suitability of our products for their own specific purposes. Statements contained herein should not be considered as a warranty of any kind, expressed or implied, and no liability is accepted for the infringement of any patents.