Overnight Bread Rolls (German Style)

Germans like their bread rolls. When we moved to London we were immediately known as the Germans in our local corner shop, because we wanted to buy Saturday morning at opening time fresh bread rolls. Duh!

Better even as the corner shop rolls are the ones below.

Ingredients

Dough

• 400g Wheat Flour
• 75g Wholemeal Flour (Spelt or Wheat)
• 50g Rhy Sour Dough

"=> sour dough howto

• 10g Salt
• 4g Yeast
• 5g Golden Sirup
• 300g Water
• 5g Butter -> I use a vegan alternative

Brühstück (Dont't know the english word for it)

• 40g grounded dry Bread
• 80g boiling Water
• 5g Salt

Directions

Brühstück

• Mix the bread with the salt and pour the boiling water onto the mixture

Dough

• Mix water, sirup, sour dough and yeast
• put cooled 'Brühstück', flour, salt and butter into the mixture and knead to a slightly sticky dough
• Put it into a bowl and let it rise for 30 minutes under a clean cloth

Rolls

• put the risen dough on a generously floured surface and form a roll
• cut into 90g pieces and fold & form them round
• put the pieces with the closure downwards on backers linnen
• put them away in the fridge for at least 8 hours

Baking

• On the next day take the dough out of the fridge
• Pre-heat the oven to the highes possible temerature
• Put the rolls on a backing tray, put them into the oven and take the temperature down to 220C/430F
• Bake for 20 minutes

home

Source: This receipe is developed and enhanced from an idea on ploetzblog.de

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