Brötchen (German Bread Rolls)

Loved by Heidi!

Recipe By: monaka (https://cookbuzz.com/kitchen/398)
Makes 12 Cook: 120 min

Ingredients

Strong flour 255g
Flour 45g
Salt 6g
Sugar 15g
Dried skimmed milk 6g
Dried yeast 6g
Water 195ml
Shortening 12g
Very fine flour (such as rice flour) as required

Method

1
Make the bread dough: put the water in a jug, it should be 35-45C warm. If kneading by hand, use a touch more than 195ml. Add the dried yeast and skimmed milk into the jug and mix well.
2
Put both flours, sugar and salt into a large bowl and mix lightly.
3
Pour Step 1 into Step 2 and mix. Use the palm of your hand to flatten and grab the dough mix. Continue kneading the dough by pulling and stretching it and folding it over.
4
When the dough stops being sticky to the touch, put it on a chopping board. Knead further by rolling 20 times and throwing down hard 20 times.
5
The gluten needs to stretch. When you can see through it when stretched, it's ready.
6
To prove, put the dough in a bowl and cover with cling film and keep in a warm place (30C with 75% humidity) for 40-50 minutes. The dough will rise to at least double.
7
Divide the dough into 12 balls and cover with a cloth. Spray with water mist and keep for 20 minutes (bench time).
8
Lightly roll each ball again to get a good shape. Cover again with the cloth and spray with water mist and keep for 5 minutes.
9
Dredge the balls with the very fine rice flour and make an indentation across the middle with a wooden spoon handle.
10
To prove again, make the teatowel into waves and lay the dough balls inbetween with the indentation face down.
11
Cover with a dry teatowel, spray with water mist and keep for 25-30 minutes at room temperature.
12
To bake, place the dough balls seam side down on an oven tray and bake for 12-15 minutes in a preheated oven 180C.
13
You usually use strong flour for making bread, I personally recommend 'Canadian & Very Strong White Bread Flour' from Waitrose.
14
I usually use natural salt, fine British sea salt.
15
Instant dried yeast that mixes directly with the flour is very handy.
16
In particular the green pack of McDougalls 'Fast Action Yeast' works best.
17
Use unsalted butter if you can, I use Lurpak unsalted.
18
Shortening has no taste or smell, you can keep it at room temperature. The Trex brand is probably the best one.
19
I use the dried skimmed milk available at supermarkets in the long-lasting milk products section.

Tips & Note

★When kneading the dough, use the firm part of your palm to push into the dough and pull over and towards you again, repeat several times - this is called rolling
★You also need to throw the dough - use your thumb and smallest two finger to hook the dough up and throw onto the board. Roll the dough and throw like this several times.

Brötchen (German Bread Rolls)

Loved by Heidi!

Recipe By: monaka (https://cookbuzz.com/kitchen/398)

Makes 12

Cook: 120 min

Ingredients

Strong flour 255g
Flour 45g
Salt 6g
Sugar 15g
Dried skimmed milk 6g
Dried yeast 6g
Water 195ml
Shortening 12g
Very fine flour (such as rice flour) as required

Brötchen (German Bread Rolls)

Recipe ID :2186 Posted on 16 NOV 2016

Makes 12

Cook 120min
views 2,777
printed 2

saved 0

Loved by Heidi!

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Ingredients

Print Ingredients Email Ingredients
255g
45g
6g
15g
6g
6g
195ml
12g
as required

Method

Cook
2h
1
Make the bread dough:put the water in a jug, it should be 35-45C warm. If kneading by hand, use a touch more than 195ml. Add the dried yeast and skimmed milk into the jug and mix well.
2
Put both flours, sugar and salt into a large bowl and mix lightly.
3
Pour Step 1 into Step 2 and mix. Use the palm of your hand to flatten and grab the dough mix. Continue kneading the dough by pulling and stretching it and folding it over.
4
When the dough stops being sticky to the touch, put it on a chopping board. Knead further by rolling 20 times and throwing down hard 20 times.
5
The gluten needs to stretch. When you can see through it when stretched, it's ready.
6
To prove, put the dough in a bowl and cover with cling film and keep in a warm place (30C with 75% humidity) for 40-50 minutes. The dough will rise to at least double.
7
Divide the dough into 12 balls and cover with a cloth. Spray with water mist and keep for 20 minutes (bench time).
8
Lightly roll each ball again to get a good shape. Cover again with the cloth and spray with water mist and keep for 5 minutes.
9
Dredge the balls with the very fine rice flour and make an indentation across the middle with a wooden spoon handle.
10
To prove again, make the teatowel into waves and lay the dough balls inbetween with the indentation face down.
11
Cover with a dry teatowel, spray with water mist and keep for 25-30 minutes at room temperature.
12
To bake, place the dough balls seam side down on an oven tray and bake for 12-15 minutes in a preheated oven 180C.
13
You usually use strong flour for making bread, I personally recommend 'Canadian & Very Strong White Bread Flour' from Waitrose.
14
I usually use natural salt, fine British sea salt.
15
Instant dried yeast that mixes directly with the flour is very handy.
16
In particular the green pack of McDougalls 'Fast Action Yeast' works best.
17
Use unsalted butter if you can, I use Lurpak unsalted.
18
Shortening has no taste or smell, you can keep it at room temperature. The Trex brand is probably the best one.
19
I use the dried skimmed milk available at supermarkets in the long-lasting milk products section.

Tips & Note

★When kneading the dough, use the firm part of your palm to push into the dough and pull over and towards you again, repeat several times - this is called rolling
★You also need to throw the dough - use your thumb and smallest two finger to hook the dough up and throw onto the board. Roll the dough and throw like this several times.

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monaka
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