Brӧtchen-German Bread Rolls

These will transport you right to Germany. We always ate them at breakfast. They need a long overnight rise to really develop good flavor

Brӧtchen-German Bread Rolls

150 ml whole milk

150 ml warm water

1/2 teaspoon yeast

500 g all purpose flour

8 g salt

1 tablespoon additional milk for brushing on before baking

Ice

Recipe Steps

Mix together all the ingredients, except the last tablespoon of milk and ice, in the bowl of a stand mixer with the hook attachment for 10 minutes. The dough will be stiff but smooth.

Knock out onto a work surface and need a few minutes by hand.

Raise in an oiled bowl, covered with a towel, for 1 hour.

Form 8 rolls, football shaped, 3 inches long, by 2 inches wide.

Place on a parchment lined sheet, touching the tips together if you want to make a “row” of four.

Cover with plastic wrap and refrigerate overnight or for 12-18 hours.

Uncover and set on the counter for 20 minutes while preheating the oven to 450 degrees.

Slash the tops with a lame or sharp knife, brush with milk.

Place ice in a pan under the bread in the hot oven as you put in the bread and bake for 20 minutes.