Description
Knusprige, goldbraune Brötchen mit luftiger, weicher Krume und feinem, mildem Hefegeschmack. Die leicht salzige Note unterstreicht die Frische, perfekt knusprig außen, zart und fluffig im Inneren – wie frisch vom Bäcker.
Ingredients
- 500 g Mehl
- 300 ml Wasser, lauwarm (ca. 45°C)
- 12 g Salz
- 42 g Hefe
Instructions
- In a large mixing bowl, combine 500 grams of flour, 12 grams of salt, and 42 grams of fresh yeast. Gradually add 300 milliliters of lukewarm water (approximately 45°C) to the dry ingredients. Using your hands or a stand mixer fitted with a dough hook, knead the mixture thoroughly until it forms a smooth and elastic dough. This process should take about 8 to 10 minutes by hand. Once the dough is smooth and no longer sticky, cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for approximately 60 minutes. The dough should double in size during this time.
- After the dough has risen, lightly flour your work surface. Gently deflate the dough by pressing it down with your hands to release excess air. Then, knead the dough briefly to redistribute the yeast. Divide the dough into 10 equal portions, each weighing about 80 grams. Take each portion and shape it into a round ball by pulling the edges underneath and rolling it on the surface to create a smooth, tight surface (called ‚rund schleifen‘). Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between each roll to allow for expansion. Cover the rolls with a damp kitchen towel to prevent drying out and let them rise again at room temperature for about 20 minutes until they puff up slightly.
- While the rolls are undergoing their final proof, preheat your oven to 230°C (450°F) using the convection (fan) setting. To create steam inside the oven, which is essential for a crispy crust, place a heatproof container or small baking dish filled with a cup of water on the bottom rack of the oven. This will generate the necessary humidity during baking.
- Using a sharp knife or a bread lame, carefully make one or two shallow cuts (slashes) on the top of each roll. This allows the bread to expand properly in the oven and gives the rolls their classic look. Immediately transfer the baking sheet with the rolls into the preheated oven.
- Bake the rolls for approximately 12 to 15 minutes. During baking, the rolls will continue to rise and develop a golden-brown, slightly crispy crust. Keep an eye on their color to avoid over-browning. Once they have turned a beautiful golden hue and sound hollow when tapped on the bottom, remove them from the oven.
- Transfer the freshly baked rolls onto a wire rack and cover them loosely with a clean kitchen towel. Allow them to cool for at least 10 minutes before serving. This resting period helps the crust set and the interior crumb to finish cooking evenly.
Notes
To achieve the classic bakery-style crust, introducing steam in the oven is crucial. If you do not have a heatproof container, you can alternatively spray water into the oven with a spray bottle immediately after placing the rolls inside. Use fresh yeast for best results; if using dry yeast, adjust the quantity to about one-third and activate it in the warm water before mixing. The dough temperature and proofing time may vary depending on room temperature—ensure the dough doubles in size during the initial rise for optimal texture.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
