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Trying to get ahold of ramps this season was, well, trying. I did manage to nab a bunch at the farmers’ market early on in the season to make these Ramp Potato Swirl Rolls. Because it was so early, their bulbs were tiny and the leaves not so big. Subsequent passes through the market revealed bigger and better bunches, but I was always on my way somewhere that wasn’t conducive to dragging these garlicky bunches along with.
Ramps?
Ramps are wild spring onions. So think of them as the cooler, wilder cousin of scallions, showing up for a short party in April and May. Consequently, every spring, I go on a recipe ramp-age creating dishes to showcase these beauties. However, blink, and you’ll miss them. Farmers’ markets are your best bet. Grocery stores? Maybe if you bribe the produce manager with cookies.
The Ramp Saga Continues:
Last weekend, I finally made a trip solely to secure several bunches to cook and bake with. Also, now I really wanted Ramp Potato Swirl Rolls. Unfortunately, only one vendor had ramps, and they were in the form of a sad pile of naked ramp bulbs, stripped of their luscious leaves. Cue the horror show music.
I almost gave up until a friend suggested I try Whole Foods. Then, I skidded into their produce section late that evening just before they closed, and there they were, piles of gorgeous ramps with big, beautiful bulbs and large, elegant leaves. $20 later, I headed home clutching my bag of precious cargo.
I suggest, if you can still find them (ramps have a very short season), bake these delicious Ramp Potato Swirl Rolls. In this recipe, potato bread dough is rolled out, then slathered with a garlicky homemade ramp pesto and accented with Gouda cheese. The cheese suggestion came from the same friend who saved the ramp day with her Whole Foods suggestion. Yay for foodie friends.
These swirled rolls not only look pretty on any brunch table but also pack a big flavor punch. The potato bread is the perfect accompaniment for the spicy ramp filling.
Ramp Potato Swirl Rolls
Prep Time 30 minutes
Cook Time 35 minutes
Rise Time: 1 hour 5 minutes
Servings 1 Dozen
Ingredients
- 1/2 lb potatoes
- 1/2 cup buttermilk
- 1 package instant dry yeast
- 2+1/2 cups flour
- pinch of salt
- pinch of white granulated sugar
- 1/3 cup blanched almond leaves
- 1 bunch of freshly picked ramps about 3+1/2 ounces
- 4 tablespoons unsalted butter room temperature
- 1/4 cup shredded Gouda cheese
- 1 large egg
Instructions
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Wash the potatoes and boil them for 20 minutes
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Peel while they are still warm. Cut in half and push each half through a ricer.
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Heat the buttermilk to a lukewarm temperature and dissolve the dry yeast in the buttermilk.
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Whisk together the all-purpose flour, pinches of salt, and white granulated sugar.
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Add the potatoes and yeasted buttermilk and knead into a smooth dough.
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Cover with a kitchen towel and store in a warm place for 40 minutes.
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Toast the almond leaves in a small frying pan. Set aside.
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Wash the ramps and pat dry. Trim the roots off the bulb ends.
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Roughly chop into pieces.
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Place the almond leaves and the ramps in a food processor, add the shredded cheese, and purée.
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Whip the butter and salt until fluffy.
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Mix in the ramp almond purée.
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Taste for bitterness and add a pinch or two more sugar.
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Grease and flour the wells of a cupcake pan.
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Remove the dough from its warm place and knead it. Add a bit more flour if the dough is too sticky.
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When the dough is smooth and pliable, roll it out into a rectangle shape. If the dough is too sticky, roll it out on top of parchment paper.
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Spread the dough with the butter mixture. Leaving a 1/2 inch wide frame all around the edges.
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Starting from the long side, tightly roll the dough into a log.
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Use a sharp knife to cut the log into 12 pieces and fit each piece into the greased wells of the cupcake pan.
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Cover the pan with a dishcloth. Store in a warm place for 25 minutes. They will rise slightly.
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Preheat the oven to 350F.
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Beat the egg and brush it over the tops of each.
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Bake for 15 minutes or until the rolls become lightly browned.
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Let them cool in the pan for 10 minutes.
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Transfer to a serving plate or bread basket and serve warm with or without butter.
So, do you like these Ramp Potato Swirl Rolls? Then also check out some of these other delicious recipes:
CREAMY RAMP HORSERADISH NOODLES
SPÄTZLE SAUERKRAUT RAMP CASSEROLE
RAMP SUNFLOWER SEED POTATO SALAD
GARLICKY GOLDEN BEET TURMERIC HUMMUS
