Soccer Ball Rolls
Goal! These Soccer Ball Rolls are a must-serve for your next soccer game gathering. Your guests will love these tasty rolls that look just like soccer balls. Plus, you can customize them in all sorts of ways with the toppings. Keep some plain for those picky eaters, or top them with poppy seeds, cheese, sesame seeds, flax seeds, chia seeds, or even a mixture of your own choosing. There are no rules here, when it come to the toppings at least.
Set out a buffet with meats and cheeses and let your guests enjoy these soccer ball rolls as sandwiches too. Even if you’re never made rolls before, these are super easy and super delicious!
Here’s how to get the ball rolling…
Create a starter with:
150 g Bread Flour
4g Dry Yeast
Activate the yeast with a little bit of the water. Sift the flour and mix everything well until there are no more lumps. Cover and set aside for 30 minutes.
Here’s what it looks like when you do that…
And now, onto the dough…
Use the starter you made in the step above plus:
370g Bread Flour
190g Lukewarm Water
15g Melted Butter
Combine everything and knead for 15 minutes. Your mixing bowl should have clean sides towards the end. If the dough is still too sticky, add a tablespoon or two of flour and mix for a few more minutes to get the right consistency.
Shape the dough into a ball and let rest for no longer than 20 minutes. This short resting period allows the gluten to relax and reform. The proofing part will come later after you stamp it, making it look like real soccer balls.
Next, get your dipping bowls ready. Here’s what you need:
1 bowl with rye flour and cornstarch mix ratio 1:1 I used 2 tbsp whole rye flour: 2 tbsp corn starch
1 bowl with a folded paper towel soaked in water
Additional bowls for the toppings of your choice (1 or more, depending on how many toppings you’re using)
Divide the dough into 8 equal pieces and shape them into rolls.
You can purchase the stamps in my online shop
And now, for the most fun part of all (not counting eating them of course!):
the stamping and dipping! You can purchase the stamps in my online shop here.
Dip the rolls with the top into the flour/starch mix.
Punch the pattern on the top of the roll, avoiding punching all the way through. Go about 80% of the way for soccer ball perfection.
Press the punched top onto the soaked paper towel. This helps make your toppings stick.
Dip the punched, moist top of the roll into the bowl with the topping of your choice.
Place upside down on a sheet lined with a kitchen towel, cover and let rest for 45 minutes.
Preheat the oven to 450 F. Don’t forget to place a steaming pan on the bottom and then bake for 13-15 minutes. Then, let the good times roll!