Authentic German Rolls - Berliner Schrippen

 

Please read the article to learn the important details for successfully bake these German rolls. From start to eating the rolls you should plan 2 hours unless you want to proof the rolls in the fridge overnight.

Course: Breakfast, Dinner, Snack

Cuisine: German, Schleswig-Holstein / North

 

Servings: 10 rolls

 

Author: Barbara

Ingredients

• 300 ml (=g) water
• 2 packages dry yeast (15g)
• 500 g flour
• 8 g salt
• 4 g malt (I used a little more, like 1.5 teespoon)
• 1 pinch sugar

Instructions

• Put about half of the water into a large mixing bowl.
• Add the yeast to the water.
• Use a whisker to whisk the yeast with the water until it is completely dissolved.
• Now first add the flour, next the salt, malt and sugar.
• Add a little more of the water (but not all) and start mixing.
• Check your dough: Is it too dry, add a little more water, is it just right, keep kneading. Make sure you add the water little by littel until the dough has the right consistency.
• Knead the dough in the machine for another 12 minutes, knead by handmixeer or by hand for about 20 minutes.
• I you used a machine: Give it one more knead by hand.
• Dust the dough with a little flour on the top and cover it with a clean kitchen towel. Let it rest rest for 10 minutes.
• Weigh your dough, it will be about 830 g. Devide by 10 (like 83) and make 10 portions of dough with this weight.
• Take one portion and with a hollow hand, circle it on the counter until a round shape is created. Tepeat with all dough portions.
• Let rest under a flour dusted towel for 5 - 10 minutes.
• Take each roll and press it down with a flat hand to create a flat, round shape. Flip one half over to the other half (creating half a circle). Roll to slightly close the seam (but not completely) and to make a football kind of shape.
• With the seam down, put each roll on a flour dusted towel, dust slightly with flour and cover with another towel.
• Fill an old baking pan with stones and put it on the lowest rack in your oven.
• Preheat the oven to 475°F, let the stones get really to that temperature while you work on the dough and rolls.
• Let the rolls rest

  a) If you want to bake them soon, let them rest at room temperature for 20-30 minutes)

  b) If you want to bake them several hours later, let them rest in the fridge for several hours or overnight. Let them get to room temperature again before you continue.
• Put each roll with the seam upside on a baking sheet.
• Put in the oven on the middle rack. Pour or spray 1/4 cup of water onto the stones and immediately close the oven.
• Reduce the heat to 425°F and keep the oven closed for about 18 minutes.
• When the rolls are almost done (about 18 minutes), open the oven and release the steam. Then close the oven door and bake for another 2-3 minutes.
• Remove the rolls from the oven and let them cool before you eat them.

Restaurant-style Schwäbischer Kartoffelsalat (Swabian Potato Salad)

This authentic German potato salad comes from the Swabia region of southern Germany where it remains one of the most popular and most delicious of all potato salads!

PREP TIME15 mins

TOTAL TIME15 mins

COURSESalad, Side Dish

CUISINEGerman

SERVINGS6

CALORIES284 kcal

INGREDIENTS

  

• 3 pounds small firm, yellow-fleshed waxy potatoes (e.g. Yukon Gold) of similar size, skins scrubbed and peels left on
• 1 medium yellow onion , chopped
• 1 1/2 cups water mixed with 4 teaspoons beef bouillon granules (Vegans: use vegetable bouillon)
• 1/2 cup white vinegar
• a few splashes of Essig Ezzenz , (highly recommended for the best, authentic flavor)
• 3/4 tablespoon salt
• 3/4 teaspoon freshly ground white pepper
• 1 teaspoon sugar
• 2 teaspoons mild German mustard (If you can't get it, use regular yellow mustard)
• 1/3 cup neutral-tasting oil
• Fresh chopped chives for garnish

INSTRUCTIONS

 

• Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside.
• Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.
• After at least one hour, gently stir in the oil and season with salt and pepper to taste. If too much liquid remains, use a slotted spoon to serve. Serve garnished with fresh chopped chives. Serve at room temperature. Note: This potato salad is best the next day (remove from fridge at least 30 minutes before serving).

Prime Rib Roast

Ingredients

A bone-in prime rib roast

3 medium onions (thickly sliced)

1 tsp coarse sea salt per lb of roast

½ tsp ground black pepper per lb.

1 tsp minced garlic per lb.

1 tsp fresh rosemary per lb.

1 tsp fresh thyme per lb.

½ tsp olive oil per lb.

Garden-Fresh Corn Salad

INGREDIENTS

• 3 cups raw corn kernels (from about 4 cobs)
• 1 medium tomato, chopped (about 1/2 cup)
• 3/4 cup chopped green onion
• 1 cup quartered and thinly sliced cucumber (preferably English cucumber)
• 1/2 cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
• 1/2 cup chopped radishes
• 1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
• 1/4 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar or white wine vinegar, to taste
• 2 medium cloves garlic, pressed or minced
• ½ teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste
• 1/3 cup crumbled feta cheese or 1 ripe avocado, diced

INSTRUCTIONS

1. In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
2. In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
3. Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
4. Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

NOTES

MAKE IT DAIRY FREE/VEGAN: Use avocado instead of feta. If you’re missing feta’s salty punch, you could add some thinly sliced Kalamata olives.

CORN OPTIONS: I love raw sweet corn here, but you could also use frozen corn, defrosted and drained. Want more smoky flavor? Grill your corn before making this salad!

Steak Coffee Rub

1 tbsp coffee
1 tbsp chili powder
1 tbsp brown sugar
1 tbsp paprika
3 tbsp salt
1 tsp pepper
2 tsp onion powder

Pão De Queijo

INGREDIENTS

• 5 Cups of Tapioca Starch
• 2 Eggs
• 2 cups of Whole Milk
• 1/2 cup Vegetable Oil
• 2 tsp Fine Salt (I like mine with 2 tsp fine salt if you like less salty use 1 tsp) Be exact on your tsp use a measuring method don't guess with salt!
• 2 cups Mozzarella Cheese
• 1 cups Parmesan Cheese (4oz)

1. Boil the milk and vegetable oil
2. Combine the flour, eggs, and salt in a mixing boil
3. Slowly add the milk and oil to the dry mix
4. Let the combined mixture cool before adding the cheese
5. Place cookie-sized dollops on a baking sheet or freeze them for later in a mini-muffin sheet

Bake for 30mins @ 325°F or until lightly Golden Brown

Raspberry Sorbet Pink Champagne Floats

INGREDIENTS

• 2-3 scoops raspberry sorbet
• 1 cup pink champagne I used Barefoot Pink Moscato
• fresh raspberries for garnish

INSTRUCTIONS

• Place scoops of sorbet in large wine glass.
• Pour champagne over the sorbet.
• Top with raspberries.
• Allow to melt while you sip or eat with a spoon, either way works!
• Enjoy!