Wreath of Basil Rolls with Tete de Moine

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Great for presentation


750 g flour
21/2 tsp salt
21 g yeast, crumbled
250-300 ml water
180 cultured buttermilk
15 oil-packed sun-dried tomatoes, julienned
bunch basil, leaves julienned
coarsely ground pepper

28 rosettes de Tete de Moine AOC
28 basil leaves


Combine the flour and salt; form a well in the middle of the mixture. Dissolve the yeast in the water and add to the flour mixture with the remaining ingredients. Knead until the dough is soft and well-blended. Cover and let rise at room temperature until the dough has doubled in volume.
Divide the dough into 28 equal parts; shape into balls. Arrange the balls in a wreath on a baking sheet greased with butter, leaving 5 mm space between neighboring balls. Cover and let rise for 30–45 minutes.
Preheat oven to 230 °C. Bake for 10 minutes on bottom rack; then reduce temperature to 180 °C and bake for an additional 20–25 minutes.
Using kitchen shears, cut a notch in each roll. Insert a rosette of Tete de Moine and a basil leaf into each roll


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