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Zeppelini buns

The village of Simplon-Dorf weapon-a horn-provided the inspiration for this incredibly tasty rolls. The mix of the wheat flour with wholemeal flour gives a delicious combination. Trying for the second time, I made them puffier, so they resembled airships. My son welcomed this and dubbet them Zeppelini. Of course, I had to rename them.

Preparation time 20 minutes .. Rising 60+15-30 minutes .. Baking 20 minutes


  • 3 cups wheat flour
  • 2 tbsp wholemeal flour
  • 1 3/4 tbsp fine sea salt
  • 1 tbsp fresh yeast
  • about 2 cups luke warm water


  • 3 cups wheat flour
  • 2 tbsp wholemeal flour
  • 2 tsp fine sea salt
  • 1 tbsp fresh yeast
  • 1 tbsp soft butter (no margarine)
  • about 2 cups luke warm water


Put the flour and salt into a large bowl. Crumble the yeast into another bowl and add the sourdough plus three quarters of the water. Stir until well blended. Pour the liquid to the flour mixture and work it through together, providing as much water as necessary for a fairly firm dough.

Place the dough on a with the flour lightly dusted surface and knead for 10 minutes solid, until very elastic. Put it back in the bowl, cover with plastic film and leave it for about 1 hour in a warm place to rise until it has doubled in volume.

Turn the risen dough and place it again on a lightly dusted work surface. Divide the dough into 20 equal parts. Roll each piece by hand into a neat sausage about 16 cm long. Cover them with the plastic film and let them rise for about 15-30 minutes until rolls are twice as large.

Preheat the oven to 428°F. Remove the foil from the rolls and bake about 20 minutes until golden brown. Let them cool on a rack.

They can be frozen and stored for another month.

Instead of fresh yeast you can also use 5 g of dried yeast. Add the dry yeast first in the flour and salt, mix the water through it and follow the recipe.

Last time I added in the dough 1/2 cup of sourdough and 1 tbsp soft butter – the adapted recipe. Rolls were soft as feathers. The dough was very subtle, but not smooth or liquid and rolls were been beautifully raised. After baking, they were softer then the best Christmas Bread. And even if I use more of both kinds of flour, I add the yeast never more than the recipe says to add – increased volume of rye sourdough is enough to make pretty, plump horns (as if you do not roll them too thin). I use also less salt alone because the salt has a large effect on the rising of the sourdough. Then I roll them slightly shorter (about 1,1 inch) and thicker-max.1 inch and let them rise for half an hour before baking. Only the smell and taste I can not describe to you – everyone should bake them self. So delicious they really are.

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