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 1,956
printed 2

saved 0

Loved by Heidi!

Share

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.

PRO
monaka
I’ve got 13 recipes!

MONAKA
Step into my kitchen!
The 'epi' wheatstalk shape is unique.
Strong flour, Flour, Salt, Sugar, Dried yeast, Water, Ham slices, Cheese, Pepper
PRO
Nice and soft scones even though you don't use eggs!
Flour, Baking powder, Unsalted butter, Salt, Caster sugar, Whipping cream, Parsley
PRO
Just right with a cup of tea!
Unsalted butter, Salt, Caster sugar, Plain flour, Vanilla extract
PRO
The most wonderful light and airy crisp macaron - perfect for an elegant afternoon tea.
Egg whites, frozen in advance, Caster sugar, Ground almonds, Icing sugar, Cocoa powder, Vanilla extract, Chestnut cream:, Unsalted butter, Skimmed milk, Chestnut puree (shop bought), Brandy
PRO
A heavenly light texture...and so homely and comforting!
Pain flour, Baking powder, Unsalted butter, Salt, Caster sugar , Vanilla extract, Egg, Milk
PRO
Use the basic Brötchen dough and make a simple tasty variation.
Strong flour, Flour, Salt, Sugar, Dried skimmed milk, Dried yeast, Water, Shortening, Walnuts, Fine rice flour
PRO

Similar Recipe

This South American fruit actually tastes like a cross between a cucumber and a nashi pear. Use the skins to present the salsa!
Pepino melon, Courgette, Lemon, Salt, Taco seasoning
Did you know that hummus is extremely simple to make? If you enjoy the taste of hummus then see how it is made in this episode of POV Italian Cooking. This base recipe of hummus can be flavored per your main dish, as a plating item or as a standalone appetizer.
garbanzo beans, olive oil, See video for ingredients!
A super easy lunch the next day after your roast dinner, it's tasty and filling.
Tortilla wraps, Roast chicken slices, Tomato ketchup, Red chilli powder, Cumin powder, Coriander powder, Lemon juice, Onion (small), Your favourite lettuce leaves, Salad cream
Ideal for a lunchbox or picnic.
Soft tortilla (large), Tinned tuna (in sunflower oil), Watercress, Tomato (medium), Onion, Cheddar cheese, Horseradish sauce, Branston pickle
Filling and tasty, a dish in one.
Lamb's liver, New potatoes, Bacon rashers, Spring onions, Garlic (grated), Cayenne pepper, Salt & pepper, Sour cream or greek yogurt
Rose Wine
PRO
Slice and mix!
Carrots, Celery, Garlic, Lemon juice, Sesame oil, Fish sauce (nam pla), Curry powder, Chilli powder, Salt & pepper
KitchenCIB
HOME

All New Recipes