Multimalt Dinner Roll

Multimalt Dinner Roll is a small bread roll typically served at dinner. Its unique characteristic comes from using various grains and malt as the main ingredients, making it more nutritious and flavorful than regular white bread.

The Origins of Dinner Rolls in Europe

The Multimalt Dinner Roll evolved from the traditional European bread roll known as the Dinner Roll, which first appeared on the dining tables of English aristocrats during the 12th13th centuries. Its primary purpose was to serve as a complement to the main meal.

The Influence of International Trade

Over time, these Dinner Rolls diversified, influenced by international trade that brought spices, baking techniques, and new ingredients into Europe. This diversity of ingredients gave rise to many different types of Dinner Rolls, each with its own unique character.

The Arrival of Dinner Rolls in North America

When European immigrants traveled to North America, they brought with them the techniques of making Dinner Rolls. However, due to differences in environment and available ingredients, the recipes had to be adapted and developed to suit local conditions.

The Parker House Roll A Historic Turning Point

A major turning point in the history of Dinner Rolls occurred in 1870 at the Parker House Hotel in Boston, Massachusetts, when the Parker House Roll was created accidentally in the hotel kitchen. This bread became the prototype of what is known as Americas First Soft Dinner Roll.

Unique Characteristics of the Parker House Roll

The Parker House Roll was characterized by its soft texture, buttery aroma, and distinctive folded shape created by folding the dough in half before baking. Its invention not only revolutionized Dinner Rolls in the United States but also inspired future bakers to experiment with new recipes and techniques.

The Development of Multimalt Dinner Rolls

Multimalt Dinner Roll builds on this legacy by incorporating multiple types of malted flour to enhance flavor, aroma, and nutritional value.

What is Malted Flour?

Malted flour is derived from malt, which is processed from grains such as barley. It is rich in essential nutrients, enzymes, and natural sugars, which help create a subtly sweet taste and improve dough fermentation.

Production Process of Multimalt Dinner Rolls

The production of Multimalt Dinner Rolls begins with carefully preparing different types of malt, each undergoing strict quality control to ensure enzymes and nutrients are preserved. The germination process of grains is halted at just the right stage to achieve the desired enzyme levels.

Special Dough Mixing Techniques

Mixing the dough for Multimalt Dinner Rolls requires special techniques since different malts absorb water at different rates. Dough mixing is therefore carried out step by step, beginning with the slowest-absorbing malt and gradually adding the others.

Two-Stage Fermentation Method

Fermentation also takes longer than standard bread, often using a two-stage fermentation process: the first stage maximizes enzyme activity, and the second stage allows yeast to generate gases that make the dough rise.

Nutritional Benefits of Multimalt Dinner Rolls

Nutritionally, Multimalt Dinner Rolls clearly surpass ordinary bread. The combination of multiple malts provides high amounts of B-complex vitamins, particularly B1, B2, B3, and folic acid, all crucial for nerve function and energy metabolism.

Rich in Essential Minerals

Minerals such as magnesium, phosphorus, zinc, and iron are present at 23 times higher levels than in regular bread. These minerals play vital roles in enzyme function, red blood cell production, and bone strength.

Dietary Fiber for Better Health

Dietary fiber from grain husks helps regulate blood sugar, reduces the risk of diabetes, and promotes digestive health. Studies show that consuming fiber from multiple grain sources is more effective than relying on a single type of fiber.

Antioxidants that Survive Baking

Antioxidants such as phenolic compounds and flavonoids found in malt reduce inflammation and protect cells from damage. These compounds are heat-stable and can withstand the baking process.

Global Spread in the 21st Century

In the early 21st century, the popularity of Multimalt Dinner Rolls spread from Europe and North America to Asian markets, especially in countries with advanced food industries such as Japan, South Korea, and Singapore.

Adapting Recipes for Southeast Asian Tastes

In Southeast Asia, recipes have been adjusted to suit local tastesfor example, using malt from rice or local grains, reducing sweetness, and creating a softer texture. These adaptations have been widely embraced.

Storage and Shelf Life of Multimalt Dinner Rolls

Multimalt Dinner Rolls can stay fresh longer when stored properly in an airtight container or zip-lock bag. They can be refrigerated for 34 days or frozen for 23 months. To reheat, bake at 180200°C for 25 minutes to restore the crispy exterior and soft interior, or use a toaster or air fryer.

You can find Multimalt Dinner Rolls from Oven Bakery at all Rimping branches.