June 19th, 2011

Herb Fan Rolls

Kräuter-FächerBaguette spread with garlic or herb butter is a must have at a barbecue for me. But on the other hand eating always the same things is a little bit boring, too. So I take the challenge to find something that is new and exiting for our big family barbecue this weekend.

Susan baked Pesto Fan Rolls some years ago. Something like this would be great. But I wanted something without cheese and nuts, to keep it on the lactose free and few histamine side. And so I puree some basil, parsley and garlic with oil to a beautiful green paste and spread this paste between the dough layers. For the dough I used some Poolish to add aroma and let the rolls rise in the fridge overnight.

The next morning I only had to bake the rolls -  that’s perfect for days with less or no time to bake.

While the rolls bake the kitchen was filled with the fragrance of garlic and basil. It was really hard to let them cool down a little bit before I tried one – and they taste as heavenly as they smell. An aromatic dough with crispy edges and a great flavour of herbs and garlic. So who needs baguettes?

 

Bread baking day has the topic: Breads with local Herbs or spices. Basil, parsley and garlic are maybe not really local herbs, but bread sesasoned wit them is really typical for summertime barbecue in Germany, so I will send this entry to Connie of my discovery of Bread. Its the fourth birthday of bread baking day so head over to Connie for the virtual party!

Herb Fan Rolls

yields 24 Rolls

Poolish

  • 300g flour Type 550
  • 300g Water
  • 1g fresh yeast

Dough

  • Poolish
  • 700g flour Type 550
  • 350g Water
  • 3g fresh yeast
  • 20g Salt

Herb paste

  • 30g fresh Basil
  • 20g fresh Parsley
  • 2 garlic cloves
  • 40g olive oil
  • 40g sunflower seed oil
  • 5g Salt

 

Morning: Mix water, flour and yeast for the poolish and ferment it  for 12 to 16 hours at room temperature.

Evening: Dissolve the yeast into the water and add the mixture to the other ingredients in a big bowl (about 5l). Mix all ingredients for the dough and let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 30 min again, then fold the dough and repeat the resting and folding steps one time more.

In the meantime prepare the Herb paste: Peel garlic and puree everything in the food processor.

Divide the dough in four pieces and roll each piece into a rectangle of 22 cm x 30 cm. Spread three of the dough squares with the herb paste and pile them on each other, finishing with the not spread dough rectangle.

Cut the dough into rectangle of 5,5 cm x 5 cm. Grease a muffin pan and stand one rectangle in each form , so that one corner of the rectangle is pointing up. Fan the layers a little bit with your fingers. Cover the pans with some cling film and proof the rolls overnight in the fridge.

The next morning: Heat the oven to 220°C. Bake at 220°C for 25 min with steam. Open the oven door after 10 min to release the steam to get a crispy crust.

I send this entry to Yeastspotting, Susans weekly showcase of yeast baked goods.

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12 thoughts on Herb Fan Rolls

  1. Reka Herberth June 20th, 2011

    Was,
    noch keiner aus der Familie hat hier einen Lobgesang auf die Kräuterfächer gesungen? Dabei könnten wir schon einen Chor gründen. Anke hat wegen des Rezeptes angefragt. Papa fragt ob man sie eventuell etwas Fettärmer machen kann. Ich fand sie einfach nur köstlich und werde sie zum Wochenende nachbacken.

    Gruß und Kuss Mama

    Reply
    1. Stefanie June 20th, 2011

      @Mama: Du bist die Erste! :-D Versuch mal, ob man einen Teil des Öls durch Wasser ersetzen kann, dann würde es bestimmt leichter verträglich.

      Reply
  2. Katrin June 30th, 2011

    Also ich fand sie auch einfach spitze. Mmhhh! Auch mit der Menge Öl. Die macht den Teig halt einfach besonders lecker….

    Reply
  3. Connie July 1st, 2011

    Thank you Stefanie, for joining our celebration. The herb fan rolls look delicious. German barbecues must be great.

    Reply
  4. Nadja August 21st, 2011

    Hallo Stefanie, hab gestern Deine Kräuterfächer für eine Grillfeier gebacken – sehr lecker und gerade durch das Öl so schön saftig. Jeder der Gäste war sehr davon begeistert und ich konnte quasi Lorbeern für Dich ernten :-)
    Lieben Gruß
    Nadja

    Reply
  5. Claudi August 8th, 2012

    Hallo Stefanie,
    könnte man die Fächer auch einige Zeit bei Zimmertemperatur gehen lassen und dann backen? Müsste man die Hefemenge dann etwas erhöhen? Vielen Dank schon mal im Voraus!
    LG, Claudi

    Reply
    1. Stefanie August 8th, 2012

      @Claudi: Natürlich kannst du die Fächer auch bei Raumtemperatur gehen lassen. Ich würde die Hefemenge auf 10g erhöhen und die Fächer dann 1 Stunde gehen lassen. Viel Erfolg beim Backen!

      Reply
      1. Claudi August 8th, 2012

        Ich dank dir für die schnelle Antwort! Dann werd ich mal meinen Poolish ansetzen :) !
        Bericht kommt dann morgen nach dem Essen! Hab einen schönen Abend!
        LG, Claudi

        Reply
  6. Pingback: Wildkräuter-Fächer | Hefe und mehr

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