Rolls, original like from the bakery

Ingredients for 1 servings:

• 315 g wheat flour (type 550 or 405)
• 35 g wheat flour (type 1050)
• 15 g baking malt
• 10 g salt
• 185 ml water
• 20 g yeast
• possibly sesame
• possibly poppy

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Fresh daily with very little effort in the BBA, makes about 7 pieces

How long did I search and try to finally be able to bake fresh, authentic rolls at home? In the end, I found countless recipes that looked like the real thing, but bore no resemblance to a real roll. In the end, two bakers helped me: one with the recipe, the other with baking malt, which is very hard to find in stores (except online). The dough recipe is very simple and can be made very easily using a bread maker. It’s best to put the ingredients in the bread maker the night before you go to bed (dough function) in the following order: First the water, then the yeast (you can also use dry yeast – it makes no difference), then the 550 or 405 (again: 405 is absolutely sufficient if you don’t have 550 on hand), then the 1050. Then follow the baking malt and salt. Without BBA, the whole thing is processed into a homogeneous dough – until it pulls away from the bowl. The dough then needs to rest for about 1 to 1.5 hours. It’s best to cover and let it rest in a warm place (yeast dough, after all). Then, transfer the dough to a lightly floured work surface (I always do it on the ceramic hob) and portion it into 80g pieces. Now you need to shape the dough balls into rounds and, if necessary, flatten them, or form them into small rolls to make “Kaiser rolls” (a good alternative to a bread press). Briefly run the dough pieces completely under the tap and place them on baking paper. You can now cut them again 5mm deep, if desired, and sprinkle them with sesame or poppy seeds. Then, cover the dough pieces and let them rest for another 60 minutes. After this time, steam the preheated oven (220°C top/bottom heat) vigorously and, if you like, water the rolls again with a watering can. Then place them on the middle rack of the oven and bake for 18 minutes. Then take it out, let it cool on a wire rack, and enjoy. If you have any problems with the recipe, please contact me.