Vinschgau twins (Pagnotte venostane / Vinschger paarlen) from The Rye Baker: Classic Breads from Europe and America (page 243) by Stanley Ginsberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • emiliang on November 14, 2023

    Delightful rolls! I used the fenugreek available in the U.S. (called "methi") and I thought it overpowered the caraway and anise. I might try these again using the bread spice mix that the author uses in other recipes. Great recipe otherwise. You can start it late one evening and have the rolls ready by next day for a late lunch.

  • dinnermints on August 13, 2017

    Very good rolls. I would increase the water in the sour wheat sponge to 45g. I saw once on the author's blog that he recommended increasing hydration by 10-15% if using freshly ground flour, and that's served me well in other recipes from this book that I've made, but in this case the dough seemed a bit wet - next time I'd try the original hydration amount with the above exception. Since it was so sticky, I didn't end up turning out the dough to knead. Instead, I transferred it to another bowl to weigh it, then scooped out big spoonfuls and barely worked the dough at all while shaping. I made 20 rolls instead of 16, and they were still pretty big. There was not enough pan room to make "twins," so most were triplets and there was a quintuplet in there. Guests loved them.

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