How to Make Brotchen (German Hard Rolls)
A somewhat time-intensive recipe yields traditional crispy German rolls, perfect for a weekend breakfast or brunch.
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Instructions
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Preheat oven to 450 F for 1 hour, placing an old pan on the bottom rack.
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Combine bread flour, cold water, and 0.5 tsp yeast until smooth.
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Cover loosely and let sit overnight at room temperature.
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The next day, mix the sponge with 5 cups flour, 1.33 cups water, and 1 tsp yeast.
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Knead for 8 minutes.
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Gradually add up to 0.5 cup flour until the dough clears the bowl.
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Sprinkle salt over the dough and mix for 4 minutes; 1 teaspoon can be used if preferred.
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Adjust dough consistency with small amounts of water or flour until smooth and tacky.
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Form dough into a ball, place in an oiled bowl, and turn to coat.
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Cover with a damp towel or plastic wrap.
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Let ferment at room temperature for 2 hours, or until doubled.
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Turn dough onto a floured surface and form a log.
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Cut 2-ounce dough pieces (approx. 40 rolls), adjusting size as desired.
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Rest pieces briefly, then shape into balls or desired forms.
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Coat shaped dough in flour and place on parchment paper 2 inches apart.
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Cover with a damp cloth and let rise for 1 hour.
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Slash rolls with a serrated knife or razor blade.
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Place rolls on the oven stone or a baking sheet on the next shelf up.
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Pour 1 cup water into the bottom pan and quickly close the oven door.
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Spray oven sides with water 2-3 times during the first 5 minutes; bake for 15-20 more minutes, turning for even browning.
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Cool rolls on wire racks to prevent sogginess.
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Serve warm and crispy immediately.