Elvish Bread Rolls

 

 

1/4 oz or 1 package of active dry yeast

1 cup warm water (not hot)

1 pinch of sugar

3 cups of white bread flour OR 2 cups white plus 1 cup wheat flour

1 teas. salt plus a pinch

2 table. butter, cubed

4 table. sunflower seeds, hulled

2 table. poppy seeds

2 table. pumpkin seeds, hulled

1 egg yolk

Pinch of salt

1 table. water

Test the warm water on your wrist - it should be perfect to give a baby (not hot, not cold). If it is ready then sprinkle the yeast and sugar over warm water, stir well. Let sit for 5 to 10 minutes. You should see little bubble and/or foam or frothy on the top of the yeast water - that lets you know it's alive and activated. 

*If you don't see any bubbles throw out that yeast water and try again. You might have had the water too hot or not warm enough. If the water is too hot it will kill the yeast. If the water to not warm enough it will not activate it. Remember the water should be perfect to give a baby (not hot, not cold)

Meanwhile, sift the flour(s) and salt together. Add in the butter and rub or cut it in until it resembles small breadcrumbs. Add in all the seeds and stir. 

Make a well in the center of the flour and pour in the yeast water. Stir well with a wooden or baking spoon until it's too tough to stir. Turn out onto a lightly floured surface and start kneading the dough. Knead for 5 minutes or until the dough becomes firm, elastic and smooth. To test if kneaded well - poke the dough with your fingers and if it spring back halfway then it's ready. If not, knead a bit longer until the poke test works.

Place into a lightly oiled bowl, turn to coat all sides. Cover and let rest in a warm location for 30 minutes or until doubled in size. 

Punch down the dough, knead again slightly then cut into 12 equal sized pieces. Shape into round rolls or into sausage shaped rolls. Other ideas are clover leaf rolls or even knot rolls. Whichever you decide when done place on a lightly greased sheet pan, cover loosely and let rise in a warm spot for 30 minutes or until almost doubled in size.

Preheat oven to 400 F or 200 C. 

Mix the egg yolk with a pinch of salt and 1 table. water. Gently brush the rolls with the egg wash. Bake for 15 to 20 minutes until golden brown. The rolls are done when they sound hollow when tapped from the bottom - if not, cook another 4 to 5 minutes then test again.

Remove from oven and allow to cool a bit on wire cooling rack before serving.

Source: World of Tolkien Cookbook