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Crusty Fennel Rolls - Perfect with Headcheese!
· 6 servings
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 and pestle. I love that smell the moment I start crushing the spices - it's gorgeous.
Mix the ingredients
In a bowl, combine lukewarm water, flour, yeast, lard, salt, and a pinch of sugar. Work everything into a smooth, non-sticky dough. You can use a stand mixer fitted with a dough hook.
First rise
Cover the bowl with a tea towel and let the dough rise in a warm spot. It'll take about an hour.
Divide the dough
Divide the risen dough into 8 to 10 pieces, depending on how large you'd like the rolls to be. Shape into rounds on a floured surface, then arrange on a baking sheet lined with parchment paper. You'll need two baking sheets.
Second rise and topping
Cover with a tea towel and let rise for another half hour. Then use a sharp knife or a razor blade (I prefer the razor blade - I use it for scoring bread too) to make a slash in each roll. Brush with salted water and sprinkle with the crushed fennel and caraway.
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 alongside a slice of headcheese. Or serve whole, with headcheese doused in vinegar and topped with onion - whichever you prefer.