Fastenwahe - Swiss Lenten Rolls

I was looking for a more savory snack to bake that used caraway seeds, so I made up a Fastenwahe recipe I found. (It seemed to fit, since this is the last week of Lent.)

Ingredients:

• 255 ml milk, room temperature preferred
• 240 gr sourdough starter (or 120 gr more each flour and milk)
• 9 gr yeast
• 411 gr all purpose flour
• 1 tbsp salt
• 160 g butter, cut into paths and let warm to room temperature
   
  
• 1 yolk, whisked with 1 tablespoon water
• caraway seeds to garnish

 

Instructions:

1. Add milk, sourdough, yeast to a bread machine.
2. Top with flour, salt, and butter.
3. Use the dough cycle to mix and go through a rise.
4. When you are ready to bake, preheat oven to 425 F.
5. Divide dough into 18 pieces, about 60 gr each.
6. Roll each piece into a small ball, and let rest about 10 minutes.
7. Press the balls down to make discs, then use a sharp knife to cut four holes into each disc.
8. Use your fingers to widen the holes and stretch out the discs.
   
   
   
   (If you stretch each roll into a rhombus shape, there may be more of a cross shape in the center.)
9. Place on a Silpat lined baking tray.
10. Brush with the egg mix, then sprinkle with caraway seeds and perhaps a little Kosher salt.
11. Bake for about 20-22 minutes or until golden. Let cool on calling racks.

 

Carole's Notes:

We liked this! I used enough seeds that there was a noticable caraway flavor. If you don't like caraway, use just salt, or sesame, or leave them plain.

The recipe is lightly adapted from https://www.helvetickitchen.com/recipes/2016/2/8/fastenwahe