Thick-Crusted Peasant Rolls

When I first went to Switzerland to work in the early 1970s, buurli were a common sight in all the little restaurants and train station buffets throughout Zurich and eastern Switzerland. Now the quaint little restaurants and the excellent chewy buurli have begun to disappear, but I know I can always get a good buerli, along with an excellent bratwurst, at the Horber stand in the Wednesday market in the train station in Zurich. When I can’t go there, I make this version of one of my favorite