Former DDR Broetchen Recipe

Ingredients DDR Broetchen

(makes 20 rolls)
2.2 lb wheat flour (in Germany Type 550 is used)
– See all about Flour –
550 ml water
1 sachet dry yeast
15 g salt
5 g sugar
10 g lard

Baking Instructions DDR Broetchen

– Combine all ingredients and knead until you get a smooth dough.
– Cover with a clean kitchen cloth and let rise, the best is over night (you would use just 1/2 of a sachet dry yeast).
Rolls should be kept at a cool place, not warm.
– In the morning cut rolls portion from the dough and form the rolls.
Each one should be about 60 g. Of course you can make them bigger but then the baking time will change.
– Place on a parchment layered baking tray and let rise for 1/2 hour. You should prevent that there is a skin build up.
– After about 15 min or  the rising time with a sharp knife cut the surface (1cm). Spray the rolls with water.
– Pre-heat oven to 220 C or 425 F
– Fill a fire proof form half with water, and place it on the bottom of the oven (this is creating steam which makes a nice crust).
– Bake for 25 min.
– Open the oven door 5 min before baking time to release the steam.