Authentic German Rye Buns (Rogggenbrötchen) by annabelles lair

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    rottiedogs
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      Authentic German Rye Buns (Rogggenbrötchen)
      Submitted by Annabelle's Lair on January 14, 2015 at 3:03 pm
      These buns are found in almost every German bakery and grocery store. So delicious with egg, gravlax, lemon juice and butter.

      authentic-german-rye-buns

      Yield: 8 rolls
      Source: Woodlandgardner "Ulrich"
      300 ml warm water
      4g brown sugar
      8g fresh yeast or 2 teaspoon of dry yeast
      250 g all purpose flour (I use King Arthur unbleached)
      250 g whole rye flour
      25 g butter
      8 g sea salt
      1/2 teaspoon caraway seeds ground
      In mixing bowl of stand mixer combine the warm water, brown sugar, yeast and let sit 5-10 minutes until yeast dissolves.
      Then add to yeast mixture the unbleached flour, whole rye flour, butter, salt, ground caraway seeds, and knead 5-7 minutes.
      First rising: let dough proof 2-3 hours depending on room temperature.
      Place parchment paper on pizza paddle or parchment on baking sheet.
      Scale out dough into 8 equal pieces.
      Roll dough balls on counter with palm of hand and place on pizza paddle or baking sheet.
      Second rising: cover rolls with plastic wrap to keep rolls from drying out and flatten rolls out a little, and let proof 1-2 hours depending on room temperature.
      Preheat oven to 410F at least 30 minutes prior to baking rolls.
      Remove food wrap, sift flour lightly over rolls, and slice an X or line with lame before baking.
      Bake rolls on hearth stone or baking sheet for 25-30 minutes.
      Remove rolls from oven and let cool on rack completely.

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