Authentic German Rye Buns (Rogggenbrötchen) by Annabelle’s Lair

[BakerAunt]

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.

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

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