Bagel-like Rolls

Riouttes

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

Ingredients

Method

Knead the black pepper and aniseeds into the dough before letting it rise.

Separate the finished dough into 12 equal-size small balls. Roll each ball of dough with the side of the hand to obtain a 10-inch-long piece of dough tapered at both ends. Meanwhile turn the water down to a simmer and add the salt.

Bend the two ends of each dough stick toward each other into a slightly ov