I had already decided that I wanted to make this bread into rolls. Then, as usual, I reasoned that soup would be the best dish to serve my rolls with. Next, I needed some cooler weather to go with the soup and rolls. Last week (or was it the week before) there was a brief cold spell following behind Hurrican Irene, but it was gone before I got a chance to make the rolls.
Then, this week another cold front was supposed to be moving thru last evening. The rain and cold came about 5 hours after dinner, but these rolls and the soup tasted delicious anyway. I only made 1/3 of the recipe, since I didn't want a ton of leftover rolls, and was able to get 7 good size rolls out of this amount of dough. It's amazing that these tasted so good, when the only ingredients were flour (whole wheat & bread), water, salt, yeast, raisins, and pecans.
Since Hamelman said keep the toasting light, I toasted my pecan pieces at 350° for 2-3 minutes, just until they were shiny and started to smell nutty. The raisins were soaked in warm water for 30 minutes before adding to the dough. I dried the raisins off really, really good before adding them in. I didn't even bother using the mixer to try and incorporate the raisins and pecan pieces into the dough. Its just easier to stick my hands into the stand mixer bowl and knead them into the dough right in the bowl. As I kneaded, I has happy to deposit the pecan pieces which kept popping out of the dough, into my mouth, since, as usual, my tummy was growling as I was working.
After a rather long fermentation of two hours, with a fold in between, I portioned the dough into 3 oz pieces, covered them for 10 minutes, then shaped them into round rolls. They had a final fermentation of about 1 hour and baked for ~18 minutes on a parchment lined sheet pan. I tried to score a couple of the rolls for fun and left the others alone. There was already a steam pan on the bottom oven shelf from baking hoagie rolls a few hours earlier, so I went ahead and put some hot water into the steam pan right after I slid the rolls into the oven.
The soup I chose to go with the rolls was from Dara's Cookin' Canuck and it was delicious!! It was Chicken, Corn & Potato Chowder and had just enough spice to warm you, but not any burning heat. It had green chilies, lots of corn, cheese and a pinch of cayenne pepper in it and was topped w/ bacon, more cheese, and chopped green onion.
Hubby didn't come right out and say the rolls were delicious, probably because of the nuts, but when I asked him if he liked it, he heartily shook his head, as his mouth was full of hot, buttered whole wheat roll. I think we both like most of the breads I make, just because they taste so much better than what you can buy at the store.
Here's a picture of just the hoagie rolls that I made earlier in the day. It was my first go at making hoagie rolls and I was really happy with the way they turned out, despite the one roll that kind of resembles a bowling pin shape:) The hoagie rolls are being turned into Greek Turkey Meatball Subs tonight. Mmmmmm!!
Be sure and go see how the whole wheat w/ pecans and golden raisins bread turned out for the other mellow bakers this month!