The iconic Hungarian roll (Pogácsa) from Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy (page 231) by Amy Emberling and Frank Carollo and Zingerman's Bakehouse

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

Accompaniments: Hungarian lamb vegetable soup (Palóc leves)

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

  • anya_sf on February 07, 2019

    I didn't have fresh dill, so I added a bit of dried (more just for color) and topped the rolls with poppy seeds per the sidebar note. I only got 6 pretty rolls, 2 OK rolls, and 2 ugly ones (10 total). Next time I might try cutting them into squares to avoid re-rolling the dough. The dough is super sticky, so it's helpful to spray the plastic wrap with cooking spray for the initial chilling step. Once the dough has been folded, dust it with flour before wrapping in plastic. The rolls were super buttery - so decadent. I bet any variation (again, see sidebar note) would taste divine.

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