Heidi's German Brötchen Recipe: Crusty Bread Rolls

Method11 steps · about 2 hr 30 min

1. 1

   Step 1: Put455g of the available520g bread flour and all6g salt in the mixer bowl. Reserve the remaining65g flour; add only what the dough actually needs in step3.

   Uses 455 g initial bread flour from the520g available dough-flour stock · 6 g salt

2. 2

   Step 2: Stir all7g instant yeast into the300ml lukewarm dough water. Pour this yeast-water mixture over the actual flour and salt combined in step1. Keep the separate spray-bottle water for the crust.

   Uses all455g initial flour and6g salt combined in step1 · 7 g instant yeast · 300 ml lukewarm dough water

3. 3

   Step 3: Use the dough hook to mix the actual yeast-water and flour-salt mixture from step2 slowly until it holds together as a soft dough. Add flour from the reserved65g one tablespoon at a time only if needed. Increase the mixer speed and knead for about10minutes, watching until elastic and no longer sticking to the bowl; follow your mixer’s operating limits.

   Uses all actual wet-and-dry dough mixture from step2 · only the needed part of the remaining65g dough flour, a tablespoon at a time

4. 4

   Step 4: Lightly dust the work surface with a little separate dusting flour. Briefly knead the actual smooth dough from step3 by hand. Lightly oil the bowl, return all the dough, cover with a clean kitchen towel and let rise in a warm spot for1hour.

   First dough rise · 60 minUses all actual smooth kneaded dough from step3 · a little separate flour for dusting the work surface · oil for lightly greasing the bowl, as needed

5. 5

   Step 5: Gently punch down the actual risen dough from step4 to deflate it. Do not knead it again.

   Uses all actual first-risen dough from step4

6. 6

   Step 6: Preheat the oven to240°C/465°F while preparing the rolls.

7. 7

   Step 7: Divide all the actual deflated dough from step5 into8equal pieces and shape oval rolls. The author’s approximately100g-per-roll guide depends on the flour actually used; divide the real dough equally rather than assuming an800g yield. Place the rolls on a parchment-lined baking sheet and score each deeply with a sharp knife or razor blade.

   Uses all actual deflated dough from step5, divided into8equal rolls

8. 8

   Step 8: Cover all8shaped rolls from step7 with a clean kitchen towel and let rise for30minutes.

   Second roll rise · 30 minUses all8 shaped and scored rolls from step7

9. 9

   Step 9: Score the actual risen rolls from step8 deeply again and spray them lightly with the separate spray-bottle water. Bake in the preheated240°C/465°F oven for10minutes.

   Bake rolls at240°C · 10 minUses all8 actual second-risen rolls from step8 · separate water sprayed lightly over the rolls

10. 10

    Step 10: Briefly take out the actual partly baked rolls from step9 and lightly spray again with the separate spray-bottle water. Lower the oven to210°C/410°F, return the same rolls and bake another10minutes, until baked through with a golden crust.

    Bake same rolls at210°C · 10 minUses all8 rolls after the first10-minute bake in step9 · separate water for the second light crust spray

11. 11

    Step 11: Remove the actual8finished rolls from step10 and let them cool slightly on a rack. Serve warm or at room temperature. Freeze any rolls you want to keep longer and reheat to serve.

    Uses all8 actual finished crusty rolls from step10