Description
Außen goldbraun und knusprig, innen luftig und zart: Diese Brötchen begeistern mit feiner Kruste, lockerer Krume und einem mild-aromatischen Geschmack, unterstützt von einer dezenten Honigsüße.
Ingredients
Scale
- 1 cube fresh yeast (approximately 42 grams)
- 1 tablespoon honey
- 600 ml water
- 1 tablespoon salt
- 1 kg flour
Instructions
- Begin by preparing the yeast mixture. In a large mixing bowl, crumble the fresh yeast cube. Add the tablespoon of honey to the yeast. Use a fork or spoon to mash and mix the yeast and honey together thoroughly. Continue mixing until the yeast dissolves and turns into a liquid. This process helps activate the yeast and ensures it will evenly incorporate into the dough.
- Pour the 600 ml of water into the bowl with the yeast-honey mixture. Make sure the water is lukewarm (not too hot or cold), as this helps the yeast activate and rise. Sprinkle the tablespoon of salt over the mixture.
- Gradually add the 1 kg of flour to the bowl, stirring continuously with a sturdy spoon or dough hook. Add the flour in small portions, mixing well after each addition to prevent lumps. As the dough thickens, you may need to use your hands to knead it. Continue kneading until all the flour is fully incorporated and you have a smooth, non-sticky dough. This process should take about 5–8 minutes.
- Once the dough is smooth and well combined, divide it into small equal portions. Take each portion and shape it into a small roll or bun (Brötchen) by rolling it between your hands or shaping it on a lightly floured surface. Aim for evenly sized rolls so they bake uniformly.
- Line a baking sheet with parchment paper. Place the shaped rolls onto the prepared baking sheet, leaving a little space between each one to allow for expansion during baking.
- Place the baking sheet with the rolls into a cold oven—do not preheat the oven. Set the oven temperature to 200°C (392°F). This gradual increase in heat allows the rolls to rise as the oven warms up.
- Bake the rolls for approximately 25 to 30 minutes, or until they are golden brown and sound hollow when tapped on the bottom. If necessary, rotate the baking sheet halfway through baking to ensure even browning.
- Remove the finished Brötchen from the oven and transfer them to a wire rack to cool slightly. Serve warm or at room temperature. Enjoy them fresh with butter, jam, or your favorite toppings.
Notes
This recipe yields one baking sheet of rolls. The dough can also be used as a pizza dough; in that case, it is enough for two baking sheets. For extra flavor, you can sprinkle seeds or grains on top of the rolls before baking. The rolls taste best when fresh but can also be stored in an airtight container for a day or two. To reheat, simply warm them up in the oven for a few minutes.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte
Nutrition
- Serving Size: 3 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
