Name: Pine Nut and Herb Rolls
Yield: Makes 1 dozen rolls
Ingredients: 80 grams (¼ c + 1½ tbsp) warm water; 7 grams (⅓ c, packed) parsley leaves; 7 grams (⅓ c, packed) sorrel leaves; 8 grams (1¼ tsp) fine sea salt; 75 grams (¼ c + 2 tsp) cold whole milk; 80 grams (½ c + 1 tbsp) medium whole wheat flour; 180 grams (1¼ c + 2 tsp) white flour, plus additional as needed for working with the dough; 5 grams (¼ c, packed) chervil leaves; 1 gram (generous ¼ tsp) instant yeast; 25 grams (2 tbsp) extra-virgin olive oil; 0.2 gram (pinch) instant yeast; 8 grams (½ c, packed) basil leaves; 20 grams (2½ tbsp) pine nuts; 110 grams (¼ c + 3½ tbsp) water at about 60°F (15°C); 90 grams (½ c + 2½ tbsp) medium whole wheat flour; Dusting Mixture, for the linen liner and shaped rolls; 50 grams (¼ c + 2 tbsp) pine nuts

Preparation info

Makes
1 dozen
rolls

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

The overall effect in these rolls is a pronounced background note of pine nuts and herbs—just enough to let you know they are there, but not so much that the flavor takes over. I include pine nuts here in two forms: soaked and then blended, as well as roasted, to capture their full flavor spectrum and highlight umami. As for the herbs, they are blended in milk, which helps preserve their freshness as the dough is prepared. I like this combination of herbs, but feel free to improvise. You ma