On our last trip to Germany we found these cheap rolls at numerous bakeries in Berlin. They were always fresh and tasted delicious with the local deli meats (leberwurst amongst others) and cost around 16 cents a piece. When we got home I decided to make my own version of these rolls and came up with the recipe below. In Germany these rolls where always made with white flour only, my small adaptation is to add a bit of wheat flour, yum!
Total time: 150 minutes
- 2Â½ cups white flour
- 1Â¼ cups wheat flour
- 1Â½ tsp. active dry yeast
- 2 tsp. salt
- 13 oz lukewarm water
- In a large mixing bowl combine the yeast, and salt with both the white and wheat flour. Then using your hands or a large dough scraper mold the flour mixture into a mound with a hole in the middle.
- Pour the water into the hole you just made. With your hands or dough scraper work the flour into the water mixture starting from the outside of the bowl and working your way in.
- Once the mixture has sufficiently mixed to form a ball of dough, empty the contents of the mixing bowl onto a flat counter space. The dough should be very sticky and somewhat clumpy. Using your hands knead the dough, in the beginning the dough will stick to your fingers but as you continue it will become elastic and smooth (usually after 5-15 minutes of kneading).
- Shape the dough into a ball, flour lightly and transfer into the large mixing bowl. Cover the bowl with a towel and let it rest for 60 minutes in a warm area.
- Once the dough has doubled in size (after about 60 minutes) we’re ready to make some rolls. Carefully remove the dough from the mixing bowl onto a flat counter and flatten it with the palm of your hand. Then fold the dough to make a log.
- Cut the dough in 10-12 equally sized pieces. For each of the pieces flatten it with the palm of your hand, then fold the outer edges to the middle of the dough, and press firmly with your fingers. You will end up making a nice round ball of dough.
- Flatten each dough ball into a circle, and fold one third of the dough to the center, repeat for the opposite side. Roll the the dough out using the palms of your hands to make an evenly shaped roll. I tend to make the ends pointy, just like we saw the rolls on display at the bakery in Germany.
- Place all of the rolls on a floured cookie sheet, cover with a towel and let it rest for another 60 minutes.
- Preheat the oven to 475ÂºF.
- Just before placing the rolls in the oven, using a sharp knife make a long vertical cut into the top of each roll.
- Reduce the heat to 450ÂºF and bake the rolls for 12 minutes.
- You can vary the amount of wheat and white flour you use to make these rolls. In fact if you like, you can use all white four (only use about 12Â½oz of water when you use just white flour though).