April 24th, 2014

Wild Herb Fan Rolls

Wildkräuter-Fächer 2

The Inspiration for this wild herb fans was Michas wild garlic pesto. But instead of using only wild garlic I used other wild herbs I found when I strolled through in my parents garden: wild garlic, ground elder, sorrel and salad burnet. From the domesticated herbs I choosed – like Micha – some leaves of mint and lovage. I can strongly recommend to make a bigger batch of the pesto, it is great for seasoning risottos or pasta dough, to season a salad sauce or for a spring time variation of remoulade.

But back to the wild herb fans…  I decided to make another dough then for the herb fan rolls, using sweet starter and making the dough stripes a little bit longer, placing them as a “U” shape in the muffin form. This give the rolls a nice shape.

The rolls are delicious, perfect to start the barbeque season.

Wild Herb Fan Rolls

yield 12 rolls

Sweet StarterWildkräter-Fächer (2)

  • 100g Sweet Starter
  • 100g flour Type 550
  • 50g Water

Dough

  • Sweet Starter
  • 350g flour Type 550
  • 40g olive oil
  • 215g Water
  • 10g Salt
  • 5g fresh yeast

Wild Herb Pesto

  • 50g wild garlic
  • 25g ground elder
  • some mint leaves
  • some Lovage leaves
  • 1 sorrel leave
  • 10g salad burnet
  • 3g Salt
  • 10g olive oil
  • 20g sun flower oil

Mix all ingredients for the Sweet starter and let it rise for 3-4 hours at 30°C.

For the dough knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.

Let rise for 1.5 hours.

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

Divide the dough in four pieces and roll each piece into a rectangle of 21 cm x 16cm. 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 7 cm x 4 cm. Grease a muffin pan and place each dough stripe, forming a “U”, into the pan.  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 sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

6 Responses t_on Wild Herb Fan Rolls

  1. Petra October 6th, 2014

    Hallo Stefanie, jetzt ist mein Süßer Starter fertig und ich will ihn gleich mit diesem Rezept ausprobieren. Der Teig ist schon mal von der Konsistenz her gut – weich, elastisch, nicht klebend. Nun verwundert mich, daß trotz des süßen Starters noch 5 g Hefe drankommen und das bei Übernacht-Gare. Da bräuchte ich doch eigentlich nur eines von beiden: Hefe oder süßen Starter? Wozu beides?
    Petra

    Reply
    1. Stefanie October 6th, 2014

      @Petra: Grundsätzlich geht es auch ohne Hefe, dann braucht es unter Umständen ein wenig länger. Da ich die Fächer für einen Geburtstag gebacken habe, wollte ich das Risiko nicht eingehen 🙂 Aber schön, das der Starter gut geworden ist 🙂

      Reply
  2. Naddi April 25th, 2014

    *freu* schon ist das ersehnte Rezept da 🙂 Der Kräuterfächer war schon toll, aber das hier wird dem in nichts nachstehen 😉 Freue mich aufs Nachbacken. Herzlichst Nadja

    Reply

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