Whole Wheat Fennel Seed Rolls

The Whole Wheat Fennel Seed Rolls Recipe Fennel seeds and cracked black pepper make these savory rolls perfect for smoked ham sandwiches, or as buns for chorizo or pork burgers. Try experimenting with different whole spices, such as caraway or cumin.

Rising and proofing time:
2 hrs

2 tsp dried yeast
1 tsp brown sugar
3 3/4 cups whole wheat flour,
plus extra for dusting
1 1/2 tsp fine salt
2 tsp fennel seeds
1 tsp black peppercorns, cracked
olive oil, for greasing
1 tsp sesame seeds (optional)

1 Sprinkle the yeast into a small bowl, add the sugar, and mix in 2⁄3 cup lukewarm water. Leave for about 15 minutes for the mixture to become creamy and frothy.

2 Mix the flour with a pinch of salt in a bowl, then add the yeast mixture, and gradually add another 2⁄3 cup of lukewarm water. Mix until it comes together (it may need a little more water if it is too dry). Transfer to a lightly floured board and knead for about 10–15 minutes until smooth and elastic, then knead in the fennel seeds and cracked black pepper.

3 Lightly grease a bowl with olive oil. Sit the dough in the prepared bowl, cover with a kitchen towel, and leave somewhere warm for 1 1⁄2 hours until doubled in size.

4 Knock back the dough and knead for a few more minutes, then divide into six pieces and shape each into a roll. Place them on an oiled baking sheet, cover, and leave to rise again for about 30 minutes. Preheat the oven to 400ºF (200ºC).

5 Brush the rolls with a little water, then sprinkle with sesame seeds (if using) and bake for about 25–35 minutes until the rolls are golden and sound hollow when tapped on the base. Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

These are best eaten the day they are made, but will store, well wrapped in paper, in an airtight container overnight.

Whole Wheat Fennel Seed Rolls
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