Crusty Fennel Rolls - Perfect with Headcheese!

Step-by-step method

At a glance

You're making aromatic fennel rolls from scratch that require about two hours total (mostly hands-off rising time). The key steps involve toasting and crushing fennel and caraway seeds to build flavor, then working through two rises with your dough before baking until golden—the result is a crusty roll that pairs beautifully with headcheese and mustard.

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Toast the spices

In a dry pan, toast the fennel and caraway seeds for about one to two minutes - they'll release a wonderful aroma. Then crush them in a mortar. I love that smell the moment I start crushing spices. Amazing.

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5 gram
Fennel

5 gram
Cumin
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Mix the ingredients

In a bowl, combine lukewarm water, flour, yeast, lard, salt and a pinch of sugar. Work into a non-sticky dough. You can use a stand mixer with a dough hook.

For this step
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300 milliliter
Water

500 gram
Bread Flour

12 gram
Dried Yeast

20 gram
Rendered Pork Lard

10 gram
Salt

3 gram
Granulated Sugar
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First rise

Cover the dough in the bowl with a tea towel and let it rise somewhere warm. This will take about an hour.

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Divide the dough

Divide the risen dough into 8 to 10 pieces, depending on how big you'd like your rolls. Shape into rounds on a floured surface and arrange on a baking tray lined with parchment paper. You'll need two trays.
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Let rest and sprinkle with spices

Cover with a tea towel and let rise for another half hour. Then, using a sharp knife or a razor blade (I prefer the blade - I use it for scoring bread too), make a cut into the top of each roll. Brush with salted water and sprinkle with fennel and caraway seeds.
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Bake and serve

Bake in an oven preheated to 180°C for 20 to 25 minutes, until nicely golden. Let cool on a wire rack, then slice and serve spread with mustard and topped with a slice of headcheese. Or serve whole, with headcheese drizzled in vinegar and topped with onion - whichever you prefer.

Crusty Fennel Rolls - Perfect with Headcheese!

Name: Crusty Homemade Fennel Rolls
Prep time: 25 min
Cook time: 32 min
Total time: 147 min
Yield: 6
Cuisine: Czech
Ingredients: 12 gram Dried Yeast; 3 gram Granulated Sugar; 5 gram Cumin; 10 gram Salt; 500 gram Bread Flour; 5 gram Fennel; 20 gram Rendered Pork Lard; 300 milliliter Water

bohynekuchyne

Prep 25 min Cook 32 min

Plus 1 h 30 min of resting (not counted in active time)

8 Ingredients

6 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

What's in it?

342 kcal

Calories

62 g

Carbohydrates

5 g

Fats

11 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I just knew these rolls and headcheese would be a perfect match. Better than headcheese with plain bread, if you ask me. And how do you like your headcheese, anyway? Do you enjoy it drizzled with vinegar and topped with sliced onion? Or on bread spread with mustard? Or maybe you have your own favourite way of eating it. Either way, give these rolls a try. They're brilliant with pretty much anything, honestly.

Lactose-free Pork Bread & Rolls

Step-by-step method

At a glance

Toast the spices

For this step

Mix the ingredients

For this step

First rise

Crusty Fennel Rolls - Perfect with Headcheese!

Ingredients — what you'll need

What's in it?

About this recipe