Brötchen (German Bread Rolls)

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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

Cook

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.

Put both flours, sugar and salt into a large bowl and mix lightly.

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.

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.

The gluten needs to stretch. When you can see through it when stretched, it's ready.

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.

Divide the dough into 12 balls and cover with a cloth. Spray with water mist and keep for 20 minutes (bench time).

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.

Dredge the balls with the very fine rice flour and make an indentation across the middle with a wooden spoon handle.

To prove again, make the teatowel into waves and lay the dough balls inbetween with the indentation face down.

Cover with a dry teatowel, spray with water mist and keep for 25-30 minutes at room temperature.

To bake, place the dough balls seam side down on an oven tray and bake for 12-15 minutes in a preheated oven 180C.

You usually use strong flour for making bread, I personally recommend 'Canadian & Very Strong White Bread Flour' from Waitrose.

I usually use natural salt, fine British sea salt.

Instant dried yeast that mixes directly with the flour is very handy.

In particular the green pack of McDougalls 'Fast Action Yeast' works best.

Use unsalted butter if you can, I use Lurpak unsalted.

Shortening has no taste or smell, you can keep it at room temperature. The Trex brand is probably the best one.

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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