Classic German rolls recipe (Brötchen)

Method7 steps

1. 1

   Step 1: Mix the 130 g pre-dough flour, 90 g pre-dough water, 1 g yeast and 3 g salt. Cover airtight and refrigerate for 48–72 hours, until at least doubled and visibly bubbly.

   Uses 130 grams all-purpose wheat flour · 90 grams water · 1 gram active dry yeast · 3 grams salt

2. 2

   Step 2: Combine the separate 70 g main-dough water with the 100 g milk first. Adjust the mixture to 100–110°F / 38–43°C, or the activation range on the selected active-dry yeast (3 grams) label, before adding the 3 g main-dough yeast and 6 g sugar. Let stand for about 5 minutes until bubbly.

   Activate main-dough yeast · 5 minUses 70 g water for the main dough; combine with the milk before activating yeast · 100 grams milk (whole milk, cold) · 3 grams active dry yeast · 6 grams granualted sugar

3. 3

   Step 3: Add the prepared pre-dough, 305 g main-dough flour and 6 g main-dough salt to the activated mixture. Knead with a mixer on its lowest setting for 5 minutes, then its second setting for another 8 minutes, until smooth and elastic.

   Uses mature refrigerated pre-dough · activated milk-water yeast mixture · 305 grams all-purpose wheat flour · 6 grams salt

4. 4

   Step 4: Cover and let the dough rise for 1 hour. After the first 30 minutes, fold it on a lightly floured work surface, then return it to the covered bowl for the remaining 30 minutes, until doubled.

   First rise · 60 minUses kneaded bread-roll dough · Extra flour as needed for folding and shaping

5. 5

   Step 5: Knead briefly and divide into 8 equal pieces, about 90 g each. Shape smooth balls by pulling the seams underneath. Place seam-side down on a baking sheet with a silicone baking mat rated for 230°C / 445°F, cover with a clean towel and rise for 45 minutes. Meanwhile, preheat the oven to 230°C / 445°F with an oven-safe dish of hot water on the bottom rack to create steam.

   Rest shaped rolls · 45 minUses risen folded bread-roll dough

6. 6

   Step 6: Brush or spray the proofed rolls with extra water and make a straight cut about ½ inch / 1 cm deep in each. Bake for 10 minutes, then carefully open the door to release steam and bake for another 5 minutes. Carefully remove the hot-water dish, briefly take out the rolls to brush them with more water, then return them for the final 5 minutes or until golden. The total bake is about 20 minutes; do not add another 20 minutes after these stages.

   Bake rolls · 20 minUses eight proofed rolls · Extra water as needed for brushing the rolls before and during baking

7. 7

   Step 7: Transfer the baked rolls to a cooling rack and cool for at least 10 minutes before serving.

   Cool rolls before serving · 10 minUses baked crusty bread rolls