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.
Servings: 10 rolls
Ingredients
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 resta) 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.
