Crusty Fennel Rolls - Perfect with Headcheese!
·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.
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.
First rise
Cover the dough in the bowl with a tea towel and let it rise somewhere warm. This will take about an hour.
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.
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.
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.
