Rustic, toothsome, flavorful, and if all that wasn’t enough, these rolls are a cinch to make. In a classic Dan Lepard’s approach, the recipe calls for minimal kneading, and because they are baked as small rolls, shaping is a breeze. The rolls also freeze quite well, individually wrapped, then placed in a low oven to come back to that freshly baked feel.
Per Mr. Lepard’s request, I won’t post the full recipe. But you can find it in the database of “here.” through a quick jump
I will, however, give you a quick outline of how this recipe comes together….
The cornmeal needs to be soaked in boiling water for a few minutes, once you do that, all ingredients – soaked cornmeal, spelt flour, water, honey, and yeast – are added to a large bowl, mixed quickly, and left standing for 10 minutes.
A kneading cycle of 30 seconds, a 20-minute rise (yes, that fast…), and you are ready to divide and conquer… rather, divide and shape in 8 rolls.
After shaping, they rest on a baking sheet lined with parchment paper and dusted with flour. Only 45 minutes to go before baking time!
Adorable little rolls, dense, but in a good way… 😉 We enjoyed them in sandwiches – smoked turkey & provolone, ham, cheese, tomato & pesto sauce – but also as plain small bites with our dinner of roast chicken. They will certainly be a favorite in your home too!
I am submitting this post to Susan’s Yeastspotting event…
ONE YEAR AGO: Roasted Potato and Olive Focaccia (another Dan Lepard recipe, another winner!)
TWO YEARS AGO: Salmon Curry