Baguette spread with garlic or herb butter is a must have at a barbecue for me. But on the other hand eating always the same things is a little bit boring, too. So I take the challenge to find something that is new and exiting for our big family barbecue this weekend.

Susan baked Pesto Fan Rolls some years ago. Something like this would be great. But I wanted something without cheese and nuts, to keep it on the lactose free and few histamine side. And so I puree some basil, parsley and garlic with oil to a beautiful green paste and spread this paste between the dough layers. For the dough I used some Poolish to add aroma and let the rolls rise in the fridge overnight.

The next morning I only had to bake the rolls –  that’s perfect for days with less or no time to bake.

While the rolls bake the kitchen was filled with the fragrance of garlic and basil. It was really hard to let them cool down a little bit before I tried one – and they taste as heavenly as they smell. An aromatic dough with crispy edges and a great flavour of herbs and garlic. So who needs baguettes?

Bread baking day has the topic: Breads with local Herbs or spices. Basil, parsley and garlic are maybe not really local herbs, but bread sesasoned wit them is really typical for summertime barbecue in Germany, so I will send this entry to Connie of my discovery of Bread. Its the fourth birthday of bread baking day so head over to Connie for the virtual party!

Herb Fan Rolls

yields 24 Rolls

Poolish

• 300g flour Type 550
• 300g Water
• 1g fresh yeast

Dough

• Poolish
• 700g flour Type 550
• 350g Water
• 3g fresh yeast
• 20g Salt

Herb paste

• 30g fresh Basil
• 20g fresh Parsley
• 2 garlic cloves
• 40g olive oil
• 40g sunflower seed oil
• 5g Salt

Morning: Mix water, flour and yeast for the poolish and ferment it  for 12 to 16 hours at room temperature.

Evening: Dissolve the yeast into the water and add the mixture to the other ingredients in a big bowl (about 5l). Mix all ingredients for the dough and let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 30 min again, then fold the dough and repeat the resting and folding steps one time more.

In the meantime prepare the Herb paste: Peel garlic and puree everything in the food processor.

Divide the dough in four pieces and roll each piece into a rectangle of 22 cm x 30 cm. Spread three of the dough squares with the herb paste and pile them on each other, finishing with the not spread dough rectangle.

Cut the dough into rectangle of 5,5 cm x 5 cm. Grease a muffin pan and stand one rectangle in each form , so that one corner of the rectangle is pointing up. Fan the layers a little bit with your fingers. Cover the pans with some cling film and proof the rolls overnight in the fridge.

The next morning: Heat the oven to 220°C. Bake at 220°C for 25 min with steam. Open the oven door after 10 min to release the steam to get a crispy crust.

I send this entry to Yeastspotting, Susans weekly showcase of yeast baked goods.