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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