Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

I like bread, but I miss good rolls


I lived on Brötchen, the “little breads” that we’d just call “rolls” in English, during my year and a half as a student in Germany. Insanely fresh, they came in a good dozen varieties at most bakeries.

Thanks to my tiny budget and complicated school schedule, I’d often grab a couple of rolls between classes, and eat them as a breakfast and lunch all in one…

Somehow, in spite of a large number of perfectly respectable bakeries in Seattle, savory Brötchen scarcely make an appearance in Seattle. I still sometimes miss the ready availability of pumpkin seed rolls with whole wheat, hearty and chewy onion rolls, Gouda-cheese topped buns, and even the more humble sesame or poppy seed rolls known as Kaiserbrötchen. The one thing I have been able to find decent renditions of in Seattle is the Laugenbrötchen, or pretzel roll, thanks to the Columbia City Bakery (and my occasional home-baked efforts). Sad versions of the Kaiser roll are occasionally available at various supermarkets around town, but they never have the character I expect of them.

I recently made a bunch of arugula pesto and stored it in the freezer. Somehow I carelessly transfered this to the refrigerator on Saturday, so I needed to accelerate consumption. I made a big batch of a potato-based yeast dough on Sunday, originally meant for a pizza, but as usual, I had a bit too much for that purpose.

Usually that would lead me to make a big loaf of bread. But it turns out that I had a very high-moisture dough… I actually just ran out of flour in the morning when throwing the dough together. Coincidentally, that’s perfect for small rolls. I decided to wed the arugula pesto with the dough, adding a bit more parmesan for texture contrast, and these little crusty, moist, and flavorful rolls emerged.

Arugula pesto potato rolls