Party Rollups
Ingredients
- For the bread
- 1 tsp Coriander
- 1 tsp Caraway
- 200 grams Rye flour
- 400 grams Pastry flour
- 50 grams fresh Yeast
- 170 grams Buttermilk
- 1 Tbsp Sea salt
- 2 tsps honey
- 40 milliliters olive oil
- For the filling
- 3 Tbsps black, pitted, chopped Olives
- 3 Tbsps coarsely chopped Walnut
- 2 Tbsps coarsely chopped Hazelnuts
- 1 Tbsp Pine nuts
- ½ small onion
- 1 tsp olive oil
- 1 garlic clove
- 2 sprigs parsley
- ½ sprig rosemary
- 1 sprig Dill
- 1 generous pinch dried thyme
- 1 generous pinch dried Sage
- 2 Tbsps chopped sun-dried Tomatoes (in oil, drained)
- 2 Tbsps Sunflower seed
- 30 grams grated Parmesan
- Pastry flour (for working)
- Poppy seeds (to garnish)
Preparation steps
Preheat the oven to 180°C (approximately 350ºF).
For the bread, crush the coriander seeds and the caraway seeds in a mortar. Add to the flour in a bowl. Crumble the yeast and dissolve in 170 ml lukewarm water (approximately 3/4 cup). Stir in the buttermilk, salt, honey and oil.
Add the rest of the ingredients and knead together well. Add some water if necessary. Place the dough in a bowl, cover with a kitchen towel and leave to rise for about 1 hour, until the dough volume has doubled.
For the filling, chop the olives slightly smaller if necessary. Toast the hazelnuts and walnuts in a dry skillet. Chop the pine nuts and also toast slightly. Peel and chop the onion and fry in some oil. Crush and add the garlic and cook briefly. Rinse the herbs, shake dry and chop finely. Mix all ingredients together in a bowl.
Knead the dough again and divide into 4 pieces. Divide each of those pieces into 7. Flatten slightly and spoon on some filling. Squeeze the dough over the filling to seal it in.
Place the rolls on a lined baking sheet and cut crosswise. Allow to rise again for 20 minutes.
Shower, as desired, with poppy seeds and bake for about 25 minutes.
Cool on a wire rack before serving.
