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 Starter

• 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.