Andrea Hellrigl's Vinschger Paarlen

By Leslie Land

Total Time
1 hour 45 minutes
Rating
4(7)
Notes
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Featured in: Food; Loafing Around

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Ingredients

Yield:Two seven-inch rounds
  • 1cup unbleached flour, plus flour to sprinkle on top of the dough
  • 2cups rye flour
  • 1tablespoon dry yeast
  • 2teaspoons salt
  • 1½teaspoons fennel seed
  • 1½teaspoons anise seed
  • 1cup milk
  • Approximately ½ cup water
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

769 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 144 grams carbohydrates; 18 grams dietary fiber; 8 grams sugars; 28 grams protein; 945 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the flours, yeast, salt and seeds in a mixing bowl and stir with a wire whisk until thoroughly combined.

  2. Step 2

    With a wooden spoon, stir in the milk to make a very firm ball of dough. Gradually stir in the water until the dough loosens and becomes sticky, slumping out of the ball shape and forming strings when the spoon is lifted. Allow the dough to rest for 15 minutes.

  3. Step 3

    Stir well and drop the dough in o well-separated lumps onto a nonstick baking sheet. Sprinkle the tops with flour and gently pat into seven-inch rounds about a quarter-inch thick. Allow to rise uncovered in a warm place until the dough holds an impression when dented with a fingertip, about 25 to 35 minutes.

  4. Step 4

    Heat the oven to 425 degrees. Bake the rounds for 25 to 30 minutes, until they are a medium brown. Remove the sheet from the oven, let the rounds sit for five minutes, then remove them from the baking sheet and cool on racks.

Ratings

4 out of 5
7 user ratings
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Karin

“Paarlen” means pairs - these little rolls should be baked in pairs, touching each other.

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