Embercrust Rolls

"If your fingers don't blister takin' 'em out the coals, yer oven's too cold."
— Traditional saying in the kitchens of Broyoto

Embercrust Rolls are a beloved Dwarven bread, traditionally baked directly in the glowing coals of forge-side ovens or hearth fires. With a crackling blackened crust and a steam-soft center, they're prized not only for their taste and toughness, but also for their symbolism - resilience, warmth, and the heart of the forge.

They are commonly stuffed with spiced cheese, pickled mushrooms, or shavings of cured Groth'harn meat. Embercrust Rolls are eaten at all times of day, but especially after hard labor or before battle.

Manufacturing process

Traditional Recipe:

"Ye don't need a pan. Ye need heat, guts, and a bit of char on your soul."
— Gord Rammson
  1. Forge the Dough
    Combine flour, lava salt, and yeast in a deep stone bowl. Slowly add lukewarm liquid while mixing with a heavy spoon (or fists, if ye've got calluses). Add oil last. Knead until the dough feels like cured leather.
  2. Let it Rise
    Cover with a hot cloth and leave near the forge (or under a resting Cave-hog) for one hour until doubled in size.
  3. Shape the Rolls
    Punch down the dough and shape into stout rolls. If stuffing, tuck fillings in center and pinch them closed tightly.
  4. Into the Fire
    Rake aside a patch of glowing coals in the hearth. Place each roll directly onto a hot flat stone surrounded by embers. Cover lightly with more embers or a small coal-dome if you're fancy. Bake for 20-25 minutes.
  5. Check the Crust
    The rolls are ready when the outside is blackened and crackled, and tapping the bottom sounds hollow. Use tongs (or brave hands) to remove.
  6. Serve Hot, Eat Loud
    Best served fresh with forge butter or Lava Jam. Proper etiquette demands breaking them with bare hands, never a knife.
"To make it proper, your crust should flake like old shale, and the steam inside should fog your beard."
— A tip from Gord Rammson

Significance

Cultural Significance

  • Considered to be the "soul of the forge-hall kitchen", often the first bread a young Dwarf learns to make.
  • A staple offering during Forge Awakening ceremonies, and often used to welcome travelers or returnees.
  • Insulting someone's embercrust is a grave culinary offense; many a feud has started over a "soggy core" or "cowards crust".

Item type
Consumable, Food / Drink
Raw materials & Components

Ingredients (Makes 8 small rolls):

  • 3 cups stone-ground flour (Barley or root grain preferred)
  • 1 1/2 tsp lava salt (or coarse rock salt)
  • 1 tsp fermentroot yeast powder
  • 1 cup lukewarm forgewater (or mildly heated mushroom broth)
  • 1 tbsp cave oil (or drippings from roast meats)
  • Optional: Shreds of smoked cheese, pickled tunnel fungi, or chopped embernuts



Cover image: by Appy Pie

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