Happy New Year--German Rolls-WEIZENBRÖTCHEN Version 3
I love this basic formula that Karin came up with for these German style rolls. I've made a Yeast Water version and a Sourdough version with great success. I have been baking so much rye bread lately as a recipe tester for Stan's new book, yet to be released that I needed something lighter. My Yeast Water starter is no more and my SD starter was not refreshed, so IY would have to do.
On another note, my wife and I were very excited to find out they were opening up a new German restaurant in our revitalized downtown area in Patchogue, NY. We were eagerly awaiting it's opening and the other night we accidentally discovered that it was open after our original destination was closed for a private party. All I can say is after eating there it will be the last time I set foot inside. I can't wait to go back to our favorite German Restaurant, The Village Lantern and eat some real authentic style German fair, and not the poor excuse for German food from this dreadful imposter.
Anyway, back to these German style rolls, which by the way blow away the pathetic attempt at Pumpernickel rolls they served at the aforementioned restaurant. I pretty much followed Karin's original formula from her blog, but to make things interesting I replaced part of the 00 flour with Durum flour which is one of my favorites.
I also decided to try an interesting shaping technique to create the tower effect by using a small doughnut cutter. Immediately after shaping the dough into rounds I pressed the cutter almost to the bottom of the dough. I thought the final result was pretty cool, but it does make it difficult to toast them :).
I used some smoked sesame seeds, toasted onions and poppy seeds for the toppings after applying a double egg wash.
The Caputo 00 style four really makes these rolls light and airy and the little Durum flour adds an extra nutty flavor and yellow crumb.
Happy New Year to all of my family, friends and baking buddies and followers.
You can download the BreadStorm formula here.
Comments
What a delicious start to 2015
Thank you. Happy New Year to you
These look wonderful, Ian! Perfect with a touch of butter, then as you bring it to your mouth, close your eyes and breathe in the aroma... ahhh.
Here's to a great year!
Cathy
Thank you Cathy! Hoe you have a great 2015!
Regards
Ian
These would seem to be more bread like without any butter, cream cheese or cream / milk. Love the donut shape - not quite cut all the way through too. They have to be tasty! Well done as usual.
Lucy says HI to her buddies and wishing you and yours a great 2015.
Happy NewYear to you, Lucy and the rest of your family. Glad you like these. Would go perfect with one of your smoked pork shoulders.
Look forward to Lucy's continued adventures in 2015!
that you enjoy these rolls so much and durum flour sounds like a nice addition.
Sadly, your experience with that so-called German restaurant matches many of my trials. You would think that these people at least LOOK into a German cookbook! But probably they had a lot of Bavarian themed kitsch to create a "real" German ambience.
Happy New Year!
Karin
Thanks Karin For your inspiration for these rolls. Happy New Year to you as well. At least we have one good German place we can go to. I'm sure it's still not as good as Germany but its still a treat.
Look forward to your posts in 2015. On my way home tonight from Vegas on the "Red-eye"..