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Authentic German Bread Rolls Recipe

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4.5 from 85 reviews

These authentic German bread rolls, known for their crisp crust and soft, flavorful crumb, are made using a slow fermentation process that enhances their texture and taste. The dough is prepared with diastatic barley malt and allowed to rise overnight in the refrigerator before being shaped and baked with steam to achieve the traditional crusty exterior.

Ingredients

Scale

For the Dough

  • 300 ml warm water (10 oz)
  • 1 dash sugar
  • 7 g instant yeast (about 2.5 tsp)
  • 500 g all-purpose flour (about 3 cups)
  • 13 g salt (about 2 tsp)
  • 1 tbsp diastatic barley malt
  • 15 g soft butter (about 1 tbsp)

For the Bowl and Baking

  • 1 tsp oil (for greasing the bowl)
  • Ice cubes or 1 cup water (for creating steam in the oven)

Instructions

  1. Activate Yeast: Dissolve the sugar and instant yeast in warm water and set it aside to activate and become frothy.
  2. Mix Dry Ingredients: In a large mixing bowl or stand mixer bowl, combine the all-purpose flour, salt, diastatic barley malt, and soft butter thoroughly.
  3. Combine Wet and Dry: Using the dough hook attachment on the mixer, start mixing on low speed and gradually add the sugar-yeast water mixture to the dry ingredients.
  4. Knead Dough: Continue mixing on low speed for 5-10 minutes until the dough comes together into a smooth, elastic ball.
  5. Hand Knead: Transfer the dough onto a clean work surface and knead by hand, folding and stretching the dough a few times to develop gluten. Form into a tight ball by folding the surface under gently.
  6. Prepare Bowl: Grease a large bowl with the teaspoon of oil to prevent sticking.
  7. Oil Dough Ball: Place the dough ball face down on the oiled surface, then flip it over so the entire dough ball is coated with oil to keep it moist.
  8. Refrigerate: Cover the bowl with plastic wrap and refrigerate the dough for 12 hours or overnight to allow a slow fermentation.
  9. Preheat Oven: When ready, preheat the oven to between 400˚F and 450˚F (204˚C to 232˚C). Place a heatproof dish on the bottom rack for steam creation later.
  10. Shape Rolls: Divide the dough into 8 equal portions and shape each into a round or oval roll.
  11. Proof Rolls: Place the rolls on a parchment paper or silicone mat lined baking sheet, cover with a towel, and let them rise until nearly doubled in size, which takes about 2-3 hours depending on room temperature.
  12. Score Rolls: Gently score the top of each roll with a lame or sharp knife to allow controlled expansion.
  13. Create Steam and Bake: Place the rolls in the preheated oven and immediately add a handful of ice cubes or 1 cup water to the heatproof dish to generate steam, then quickly close the oven door.
  14. Bake: Bake the rolls for about 20 minutes until golden brown, turning the baking sheet halfway through for even color.
  15. Cool: Remove the rolls from the oven and transfer them to a wire rack to cool before serving.

Notes

  • Using diastatic barley malt helps improve the dough’s rise and browning by providing additional enzymes.
  • Overnight refrigeration enhances the flavor through slow fermentation and improves dough handling.
  • Creating steam during baking is crucial for achieving the characteristic crusty crust of authentic German rolls.
  • Ensure the water used to activate yeast is warm, about 100-110°F (37-43°C), to avoid killing the yeast.
  • Shaping rolls as tight balls helps create a better crust and crumb structure.
  • Allowing rolls to proof properly before baking ensures light and airy texture.

Keywords: German bread rolls, authentic German rolls, diastatic barley malt bread, homemade bread rolls, crusty bread rolls, slow fermentation bread

Find it online: https://todayfoodrecipe.com/authentic-german-bread-rolls-recipe/