BRĂTCHEN ! Homemade German Hard Rolls Recipe | Crusty & Chewy | Ninik Becker
Crusty and chewy homemade German bread rolls (Brötchen), baked at high heat with a steam-bake method.
Ingredients
| 7 g (2 1/2 teaspoons) | active dry yeast | |
| 1 tablespoon | 15 ml | sugar |
| 375 ml (1 1/2 cups) | warm water | |
| 500 g (4 cups) | all-purpose flour (per cup = 125 g) | |
| 8 g (1 1/2 teaspoons) | fine salt | |
| â | extra flour for kneading |
Instructions
BRĂTCHEN ! Homemade German Hard Rolls Recipe | Crusty & Chewy | Ninik Becker
NOTE for my measurements: 1 cup all-purpose flour = 125 grams 1 cup milk/water = 250 ml
For the homemade methods please watch the video above. Thanks, everyone...
Oven temperature: 230°C (450°F) Baking time: 20 minutes, switch halfway baking time. Using steam bake method: prepare pan on the bottom of the oven and load with hot water before baking time. Required water spray before and halfway baking time on the surface of the dough and on the sides of the oven as well.
(Reconstructed / classic proportions â the source gave only ingredients and baking notes and referred to a video for the method: Dissolve the yeast and sugar in the warm water and let stand 5-10 minutes until foamy. Add the flour and salt and knead into a smooth, slightly firm dough, about 8-10 minutes, using extra flour for kneading as needed. Cover and let rise until doubled, about 1 hour. Divide into rolls, shape into rounds/ovals, place on a lined tray, cover and let rise 30-45 minutes. Slash the tops. Bake as above at 230°C / 450°F with the steam method for about 20 minutes, turning the tray halfway, until crusty and golden.)