Andrea Hellrigl's Vinschger Paarlen
Published September 23, 1989
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
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Ingredients
1 cup unbleached flour, plus flour to sprinkle on top of the dough
2 cups rye flour
1 tablespoon dry yeast
2 teaspoons salt
1 ½ teaspoons fennel seed
1 ½ teaspoons anise seed
1 cup milk
Approximately ½ cup water
Nutritional analysis per serving
142 grams carbs; 12 milligrams cholesterol; 756 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 17 grams fiber; 945 milligrams sodium; 29 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the flours, yeast, salt and seeds in a mixing bowl and stir with a wire whisk until thoroughly combined.
- Step 2
With a wooden spoon, stir in the milk to make a very firm ball of dough. Gradually stir in the water until the dough loosens and becomes sticky, slumping out of the ball shape and forming strings when the spoon is lifted. Allow the dough to rest for 15 minutes.
- Step 3
Stir well and drop the dough in o well-separated lumps onto a nonstick baking sheet. Sprinkle the tops with flour and gently pat into seven-inch rounds about a quarter-inch thick. Allow to rise uncovered in a warm place until the dough holds an impression when dented with a fingertip, about 25 to 35 minutes.
- Step 4
Heat the oven to 425 degrees. Bake the rounds for 25 to 30 minutes, until they are a medium brown. Remove the sheet from the oven, let the rounds sit for five minutes, then remove them from the baking sheet and cool on racks.
Private Notes
Comments
“Paarlen” means pairs - these little rolls should be baked in pairs, touching each other.