Mini herb rolls from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 337) by Maurizio Leo

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Notes about this recipe

  • eliza on May 18, 2026

    These rolls came together quite easily and were fluffy and light. I did the mix in the bread machine which worked well. The author gives many variations in the headnote and so I used one of them…I milled spelt (Arva)for the durum flour. After mixing in the butter and rosemary, I then transferred to a bowl for bulk fermentation. Then refrigerated overnight. The next day, formed into rolls, held in the fridge, then proved and baked 400, 10 min with steam then 7 min no steam. The final rolls were very good, lovely crumb and tasty. I think I under salted, used salted rosemary from last years garden (rinsed) and I would increase rosemary and salt next time. Will also try a different whole grain such as Kamut.

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