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.

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

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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