Authentic German Milk Roll (Milchbrötchen)
Submitted by Annabelle's Lair on January 14, 2015 at 5:35 pm

"A German breakfast usually consist of some fresh rolls from the bakery. These rolls are one level above Wasserbrötchen and are more tender because of the butter and milk content. The rolls are then consumed fresh with butter, cheese, jams or cold cuts." WLG

Yield: 8 rolls
Source: Woodlandgardner "Ulrich"

1 teaspoon fresh or dry yeast
4 g brown sugar
300 g of lukewarm milk
500 g all purpose flour
25 g of butter
8 g of salt

In mixing bowl of stand mixer combine warm milk, brown sugar, yeast and let rest 5-10 minutes until yeast dissolves.

Then add the flour, butter salt, and knead 5-7 minutes.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let the dough proof for 7-8 hours depending on room temperature.

Shaping: scale dough out into 8 equal pieces; then make a crease in the ball about 3/4" with the back of a wooden spoon handle by rolling dough up into crease around end of handle; pinch ends of roll together.

Second rising: make folds in a well-floured couche, lay the rolls between couch folds upside down (helps roll keep shape) or with crease facing down, and let proof for 1 hour depending on room temperature.

Preheat oven & hearthstone to 420F at least 30 minutes prior to baking the rolls.

Place parchment paper on pizza paddle and gently place the rolls right side up and place on parchment paper.

Slide parchment into oven and bake on 420F for 25-30 minutes.

• This topic was modified 8 years, 4 months ago by BakerAunt.