4 cups Brussels sprouts
1 cup warm water
1/2 teaspoon yeast
1/2 cup whole wheat flour
1/4 teaspoon salt
3 cups bread flour
1/4 teaspoon dried dill weed
1 teaspoon dried basil
1/4 teaspoon dried sage
1/2 teaspoon dried oregano
1 teaspoon garlic powder
4 cups water
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch pan.
Place Brussels sprouts in a large bowl and place in a large resealable plastic bag. Seal bag with aluminum foil and place in refrigerator.
In a large bowl, combine water, yeast, whole wheat flour, salt, entire wheat flour, salt, bread flour, dill weed, basil, sage, oregano, garlic powder and water. Mix well and press into the prepared pan, being careful not to over-mix.
Bake in preheated oven for 15 minutes, or until Brussels sprouts are golden brown. Remove from oven and let cool completely.
Stir eggs, salt and bread flour into warm water mixture. Dissolve yeast packets in remaining water mixture. In a small bowl, mix together cream cheese and 1 cup butter until combined.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove cover pans from pans and place in cool, dry place. Place plastic wrap on top of pan and refrigerate overnight; if using a metal pan, chill overnight.
While Brussels sprouts are chilling, prepare the Brussels sprouts crisp side up. Brush Brussels sprouts with egg wash, and press into crisp side of dough. Roll out dough into 1 inch balls, place 1 inch apart onto unprepared side of plastic wrap and turn. Cover plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat oven to 300 degrees F (150 degrees C).
When Brussels sprouts are doubled in size, transfer them from the plastic wrap to the pans. Place Brussels sprouts onto each of 3 sheets of waxed paper, and place parchment paper over Brussels sprouts. Place plastic wrap on top of rolls, and refrigerate overnight or overnight to allow tops to rise.
Immediately after Brussels sprouts have risen, flatten and roll out. Brush edges of paper with lemon juice. Push into center of each Brussels sprout. Place foil over pan and secure with double thumbs.
Bake in preheated oven for 45 minutes, or until shepper marks are golden brown. Remove foil and lay the Brussels sprouts on waxed paper to dry. Cool and crush remaining Brussels sprouts. Serve warm or cold.