Wachau Wild Garlic Roll

Rating: 3.06 / 5.00 (50 Votes)

Total time: 1 hour

Servings: 8.0 (servings)



For the wild garlic rolls, combine the dry ingredients in a large bowl and stir with a fork until smooth. Cut washed wild garlic in half lengthwise and cut into thin strips.

Mix the wild garlic with the flour in batches. Now form a well in the center of the bowl, add the olive oil and a little water and mix with the flour using a wooden spoon or sturdy soup spoon.

Gradually add the remaining water. Knead everything on a floured work surface for a few minutes to form a smooth, firm dough. If necessary, add a little more water.

Dust the dough with a little flour all around and let it rise in a large bowl, covered with a tea towel, for at least one hour in a warm place.

Preheat the oven to 200 °C, top and bottom heat. Divide the dough into 8 equal pieces. Shape into rolls as desired. For the “Wachauerlaibchen” shape only loosely and leave a rough top.

Place a heatproof bowl or pot with a few inches of water on the bottom or lowest setting of the preheated oven.

Spread the Weckerl on a baking tray with baking paper and dust with a little more flour. Bake for 20-25 minutes on medium heat. They are ready when they sound hollow when tapped.

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