Image may be NSFW.
Clik here to view.
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 StarterImage may be NSFW.
Clik here to view.
- 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.