Pepper Dill Potato Buns
I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill. Then I added another huge pile of freshly ground black Tellicherry pepper. We really like things spicy but I was afraid the amount of pepper I used would overpower the dill. Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired. I ended up using 2 1/2 teaspoons of freshly ground pepper and roughly 4 packed tablespoons of chopped fresh baby dill. The flavor was outstanding. My husband loved them!
I really love the way these taste not only because of the potato and potato water, which also helps them keep longer, but just the richness of the dough and texture when you bite into it. It has a kind of chewiness to the crust but still moist and the crumb is great for juicy hamburgers. We did have grilled ground sirloin burgers with fresh chopped garlic mixed into the meat and grilled sliced Vidalia onions. It made a fabulous hamburger.
Besides adding quite a bit of extra pepper and substituting fresh dill instead of rosemary and sage I didn't make any other change to Floyd's recipe. I did brush the top of the buns with unsalted butter when they were hot from the oven.
Inspired by Floyd's, Potato Rosemary Rolls:
http://www.thefreshloaf.com/recipes/potatorosemaryrolls
And Tingull's, Country Dill Bread:
Comments
Hi ZB,
I am a fan of dill, but I haven't tried it in any breads. This is an idea for me. I'll have to check this out at some point.
As always, not only is the bread obviously baked with great skill, but the photography is excellent too.
Bill
Zolablue, those sound and look wonderful. While you're busy experimenting, you might enjoy trying dill rye--a nice light, not too sweet loaf with dill seed or weed that's a favorite of mine. There's also a 'casserole' (no-knead batter type) dill-cottage cheese bread that seemed ubiquitous on the pot-luck circuit years ago, and still may be for all I know. Dill is one of my favorite seasonings, I guess only cumin is better, and adding all that pepper could only make a good thing grand.
BakersLame - the recipe is at the link I provided above for Floyd's, Rosemary Potato Rolls. I wanted people to see the recipe there and see his post (since it is his recipe) and how he made them.
I used the same exact recipe of Floyd's only I changed the pepper amount and used fresh dill. I will repost this version but make sure to give credit always to Floyd for his basic recipe. Hope people who try this like it. You have to like black pepper but if this is too much just reduce the amount.
Pepper Dill Potato Buns (after Floyd's, Rosemary Potato Rolls)
Makes 18 small rolls or 12 hamburger sized buns
1 potato, cooked and mashed
1 lb (3 1/2 cups) bread or all-purpose unbleached flour
3/4 - 1 cup potato water
2 teaspoons instant yeast
2 teaspoons salt
1 tablespoon butter
4 tablespoons fresh chopped dill (packed)
2 1/2 teaspoons ground black pepper (I used Tellicherry)
Peel and slice a medium potato and cook until soft. Mash the potato and reserve enough of the potato water to use in the recipe. (I used at least a cup and possibly a bit more.)
Combine the flour, mashed potato, yeast, salt, pepper and herbs in a large bowl. Add 3/4 - 1 cup water and knead or mix for 5 to 10 minutes, adding more water or flour until the dough is the consistency you wish. I mixed in my stand mixer for 10 minutes.
Place the dough in an oiled bowl or dough rising container and cover until it has doubled in size which may take 60 to 90 minutes. I did do two folds at 30 minute intervals at the beginning of fermentation.
Remove the dough from the container onto a floured surface. I had enough dough to weigh 3 ounce pieces for hamburger buns. (I did have about 15 grams left over than I cut into tiny pieces and added to some of the already cut pieces.) For dinner rolls you would probably use 2 oz pieces.
I folded the dough under to create tension and formed like a tiny boule and placed them on a parchment-lined baking sheet, then covered with plastic wrap. I was careful to make sure to dust the tops with flour when I was forming them. Be careful that the plastic wrap doesn't stick - you may want to use a tea towel. Let them rise until well expanded which took about 1 - 1 1/4 hours.
Preheat the oven to 375 degrees. (I generally preheat my oven at the highest temp and then turn down to the baking temperature once I place the dough in the oven.)
As Floyd said you may wish to spray the top of the rolls with water right before placing them in the oven. For these I didn't spray them.
Bake for 30 - 35 minutes for hamburger bun size rotating baking sheet halfway through. They should be nicely browned and register over 200 degrees F when done. If desired, brush with unsalted butter while hot. Allow to cool.