for the first three months of my job, that i still consider new but really isn’t any more, i have been eating overnight oats. they’re delicious, versatile, and cheap, not to mention the convenience of grabbing a jar out of the fridge in the morning, but it gets old after three months. this month i threw some new breakfast items into my routine that met the delicious and grabable criteria. it requires a bit more advance preparation but the variety is worth it.
last week i made spinach puffs that are essentially mini spanikopita bites without the hours of peeling filo dough and brushing butter. thank you, puff pastry. unfortunately, i forgot to take pictures of the final result, but don’t fret! i’ll be making them again soon.
this week breakfast is hard boiled eggs, fruit, cheese, and deliciously healthy rolls. i got the inspiration for these rolls from the portland chain of grocery stores, new seasons, that have a bakery that makes me not to want to bake my own bread. that takes a lot. but convenience has a price tag and i’m not willing to pay 12 bucks for the amount of rolls i could make myself for 6 bucks.
in order to make these a bit healthier so i wouldn’t just be munching on a chunk of bread i added some flax seeds, pumpkin seeds, and used whole wheat flour. the result was that i had to restrain myself from eating all of my breakfast for the week in one day. goodbye, oatmeal! (see you next week.)
cranberry walnut sourdough rolls
makes 10 to 12 rolls
1 package yeast
1 tablespoon sugar
1 cup water at 105 to 110 degrees
1 cup sourdough starter
3 to 3 1/2 cups whole wheat flour
1 cup walnuts
1/2 cup cranberries
1/4 cup pumpkin seeds
1/8 cup flax seeds
stir together yeast and sugar and add the warm water. (i included the degree range you should aim for because i have found it is key for the bread to rise. relying on warm tap water resulted in many a loaf of sad bread and since sticking to the 110 degree rule i have not had a botched batch!)
once the yeast has a good layer of foam (i let the yeast rise in a measuring cup and wait until there is about a half an inch of foam) add it to the sourdough starter.
stir in 2 cups of flour. add the pumpkin seeds, flax seeds, and cranberries. add another cup of flour and stir in as much as you can with the spoon. knead in the rest of that flour and knead in an extra half cup of flour if necessary. knead for about 5 minutes. the dough should be smooth and elastic when you’re done.
cover with a kitchen towel and let rise for 45 minutes.
plop the dough onto a cutting board and lightly knead for a minute. cut into 10 or 12 pieces (you could do 6 or 8 if you want sandwich rolls) and knead them into flat-ish rectangle-ish shapes (what i’m trying to say is you don’t need perfect roll shapes) and place on an oiled or buttered sheet pan. cover with your kitchen towel and let rise for 30 minutes.
place in a pre-heated 400 degree oven for 25 minutes. the rolls should sound hollow when tapped on the bottom.