Project Description

Hier geht’s zur deutschen Version

This recipe is based on the recipe for Stollen that I worked on so hard last winter (19 Stollen!) and which I will share with you this November in time for your holiday baking. I was trying to develop a hearty finger food that goes well with beer and wine, something you can just pick up and bite into and not have to fuss with spreads and knives and messy napkins. This is why I packed these little rolls with lots of tasty treats, like olives, different herbs and sunflower seeds. These can be easily varied according to taste. I’m sure that chopped pickles, pearl onions, pumpkin seeds or nuts would work, as well. The miso, beer and sundried tomatoes give you that moreish umami flavour and the margarine ensures that the rolls come out nice and moist. If you prefer, you can use water or soymilk in place of the beer, or experiment with other liquids. I personally prefer spelt flour in this recipe, but of course it also works with regular wheat flour.

If you place the rolls close to one another on the baking tray, preferably arranged in a large circle, you’ll end up with a tear and share. I first learned what a tear and share is from watching The Great British Bakeoff, but no Brit I’ve asked has ever heard of it, and they insist it’s an American thing. Is it? Who cares. If you don’t want to pluck your party treats off of a larger entity, you can also bake them as individual rolls, no one will complain.

20 rolls  2 ½ hours.

You’ll need:

  • 240 ml / 1 cup dark beer
  • 500 g / 4 cups spelt flour
  • 60 g / ⅓ cup brown sugar, I prefer muscovado
  • 40 g / 4 ½ T fresh yeast
  • 200 g / 1 cup margarine
  • 100 g / ⅔ cup ground almonds
  • 2 T shiro miso
  • ¼ t salt
  • ¼ t celery salt
  • ¼ t smoked paprika powder
  • 65 g / ⅓ cup pitted green olives
  • 1 large handful chopped herbs of your choice (for example: thyme, rosemary, dill, chives, savoury or parsley)
  • 20 g /  ⅓ cup chopped, sundried tomatoes
  • 60 g / ½ cup sunflower seeds
 

Directions:

  1. Heat the beer (240 ml) in a small pot until it is warm but not hot. Place flour (500 g) into a large bowl and create a well in the center. Pour the brown sugar (60 g) into the well and crumble the yeast (40 g) over the sugar. Fill the well with the warm beer and let the mixture rest for about 10 minutes, until the starter dough forms small bubbles.
  2. Add margarine (200 g), ground almonds (100 g), miso (2 T), salt (¼ t), celery salt (¼ t) and smoked paprika (¼ t) to the bowl and knead until you’ve got a smooth and even dough.
  3. Cover the bowl and let the dough rise in a warm place (perhaps on the oven that’s being preheated to 180° C) until it has doubled in size, about an hour.
  4. While the dough is rising, prepare the other ingredients. Let the olives (65 g) sit in a sieve to rid them of excess brine and then chop them into small pieces. Wash and chop the herbs. I usually use between three and four of the above named varieties, depending on what’s available. If the sundried tomatoes (20 g) are stored in oil, rid them of excess oil just like the olives, and slice into small strips.
  5. Form a depression in the center of the dough and fill it with the olives, herbs, sundried tomatoes and sunflower seeds (60 g). Knead the dough until all additions are evenly distributed.
  6. Cover once more and let the dough rise for 30 minutes in a warm place. If the oven hasn’t been preheated yet, do this now (180° C).
  7. Knead the dough one last time and form little balls. Arrange these in a shape of your choice (circle or square works well) on the baking tray, about three centimetres apart. Cover the baking tray with a teatowel and let the rolls rise atop the oven for about 20 minutes.
  8. Bake the savoury party rolls for 18-20 minutes until golden brown and allow to cool on a cooling rack before serving. If in tear and share form, serve on a large wooden board, or, alternatively, in a lovely little basket. Goes well with wine, beer and good friends.