The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

German Rolls-WEIZENBRÖTCHEN

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isand66's picture
isand66

German Rolls-WEIZENBRÖTCHEN

   These German style rolls were adapted from a recipe on Karin Hanseata's blog.  Her blog is filled with inspired baking so I urge you to visit and explore her adventures.

I found these rolls to by very similar to Kaiser style rolls with a nice hard crust and soft interior, perfect for sandwiches.

Main

I of course had to change a couple of things since I just can't seem to help myself.  I use 150 grams of my apple/cherry Yeast Water in place of part of the water and I cut the yeast down to 5 grams to compensate.  I also made 8 slightly larger rolls versus the 10 she suggested.

For the toppings I used toasted onions, black sesame seeds, Asiago cheese and flax seeds.  I decided to try to get in the holiday spirit so I used a snowflake cookie cutter on some of the rolls for added effect.

I was very happy with the way these turned out.  The use of the 00 Caputo flour really creates a unique crumb structure in these rolls and I've been eating sandwiches all week on these tasty rolls.

Crumb

 

 

Comments

dabrownman's picture
dabrownman

rolls.  Love the snowflake pattern and the toppings. That crackly blistered crust with the soft inside that these rolls have would have been perfect for the smoked meat Christmas Eve feast we had last night  - instead of store bought potato rolls.  Lucy and I agree - The Queen of Seeds Blog is a site to behold! 

Season's Greetings to you and yours - especially your 6 apprentices! 

isand66's picture
isand66

Thanks DA...I hope your Christmas celebration was a success and my apprentices thank you for your well wishes.

Agreed these would have gone great with your smoked  meats for sure :).

Regards,
Ian

hanseata's picture
hanseata

Nice topping, and pretty scoring, Ian. I'm very happy that you like the rolls. The right (soft wheat) flour is really crucial for making these kind of German Weizenbrötchen.

I'm not quite sure what I will bake next, still stuffed to the gills with my daughter's extra peanut butter, double Nutella, supersize chocolate death-by-cookies :)

Karin

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isand66's picture
isand66

Thanks Karin.  I'm glad I made these and was very happy with how they came out.  Thanks again for sharing.  I ate so much over the last 2 days I'm still having trouble buttoning my pants!

Regards,
Ian

Mebake's picture
Mebake

Yum, Ian! talented baker meets the right flour, making delightful rolls. I have never had rolls for sandwiches.

All the best.

isand66's picture
isand66

If you can get your hands on this type of flour this is a good recipe for your first rolls.

Thanks for your kind words as always.

Regards,
Ian

cloud9's picture
cloud9

They look great. Am currently in Germany for Christmas and love fresh brötchen for breakfast from the local bakery. Have bookmarked this thread and plan to try them out when I'm back home. The scoring looks very appealing.

Thanks for sharing.

cloud9

isand66's picture
isand66

Thank you for your kind words.  I hope you are enjoying your vacation in Germany with your family and have eaten all the German specialties there are to eat :).

Regards,
Ian

cloud9's picture
cloud9

I've eaten too much, (same procedure every year!), although haven't tried any other bröt-related specialities. Found out that my mother-in-law remembers helping her grandmother make sauerteig bread in her old kitchen and feeding the starter every day... First time I've found someone who actually used to do this in the 'olden days'. No recipes were forthcoming, unfortunately.

I look forward to your other German bakes. I'll hopefully be able to contribute once my house move is complete and I have a functioning kitchen again ... 12 days and counting.

Happy holidays.

Martin