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 “The Guardian” through a quick jump here.
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!
Once they bake, they will more or less join together, let them cool this way, breaking them apart at serving 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