Brötchen ~ German Rolls
Delicious, easy and quick! These rolls are a new favorite at our house and can also be formed to make baguettes. There is no long rest period and you can have fresh rolls within an hour of developing a craving :)
Servings 24 rolls
Ingredients
- 600 ml water room temperature
- 1-2 tbsp dry yeast
- 1 tbsp sugar or honey
- 1 tbsp salt
- 2 tsp vinegar apple, balsamic, etc.
- 1000 g plain flour or bread flour
- 1 tbsp poppy seeds optional
- 2 tbsp sesame seeds optional
- 2 tbsp milk optional
Instructions
- Pour the water into a large bowl.
- Add yeast, sugar, salt, and vinegar to the water.
- Add flour to the bowl and combine. You can use a spoon (or fork) to combine the ingredients, then use your hands to knead until a smooth elastic dough. Return the dough to the bowl and cover with a cloth. Let the dough rest about 30 minutes.
- After the rest, knead the dough again and form your rolls. The dough should be enough for about 20-24 fist-sized rolls.
- Once a roll is formed, brush it with milk and place on baking sheet. If desired, roll the formed roll in poppy seeds or sesame seeds prior to placing on the baking sheet.
- Preheat your oven to 425 F and let the tray of rolls rest until the oven is up to temperature. Then bake for 20-25 minutes, until the rolls are golden brown.
Notes
I have used spelt, whole wheat, and rye flour to replace up to 50% of the flour. The rolls will be a bit denser, but still delicious.