Thursday, September 06, 2007
Yesterday was a peculiar sort of day. Fun, but not my usual Wednesday at all! I had lunch with fellow food blogger Stellan, I went to a tasting of a new porter beer by Mariestads (which was served with oysters and chocolates!) with Chris and I went to a release party for a new cocktail book from the popular Stockholm night club Café Opera. Where they served free cocktails of course - the invitation said samples, but this was most definitely full sized drinks - and lots of them. And they were super delicious, too. The book looks extremely promising as well - I will tell you more about it in a few days. (I know, famous words coming from me, but really, I promise.)
Today, it's all about baking. Bread. This is the bread I served at our Crawfish party. It was really successful - dill goes so well with crawfish, and with much seafood so you could try it with just about anything. The dill flavour in these is quite pronounced. It's not something you'd have for breakfast - but it wouldnt' be half bad for a buffet-style dinner.
They're very easy to make, so even if you're not used to baking, you can definitely manage these.
Makes 24 rolls
50 g fresh yeast
500 ml water (2 cups)
2,5 tsp salt
2 tsp sugar
100 ml finely chopped dill (0,4 cups)
1 tsp dill seeds, crushed
720 g flour
50 g butter, thinly sliced
Crumble the yeast into a bowl. Add half of the water and stir until yeast is dissolved. Add the rest of the water, sugar, salt, dill and dill seeds. Stir well. Add the butter and the flour, and work into a dough. I gave it about five minutes in my Kitchen-Aid. It will be a fairly soft and sticky dough.
Transfer to a clean bowl, cover with plastic wrap (or a towel - but it will become sticky) and leave it to rise to twice the size. It rises quickly - mine took about half an hour.
Form small rolls, and place on a lined baking sheets or in greased muffin tins. Cut a cross in the top of each roll, and leave to rise under a towel for half an hour. Bake at 225°C for 8-10 minutes.
Recipe in Swedish: