Soft-centered German rolls with crisp crust, ideal for breakfast, soups, or salads. Simple, classic, satisfying.
# Components:
→ Dough
01 - 4 cups bread flour or all-purpose flour
02 - 1 2/3 teaspoons salt
03 - 2 1/4 teaspoons instant dry yeast (1 packet)
04 - 2 teaspoons sugar
05 - 1 1/4 cups lukewarm water
06 - 2 tablespoons unsalted butter, softened
→ Topping
07 - 1 tablespoon water for brushing
08 - 1 tablespoon poppy seeds or sesame seeds (optional)
# Directions:
01 - In a large mixing bowl, blend the flour, salt, yeast, and sugar until thoroughly combined.
02 - Add the lukewarm water and softened unsalted butter. Mix until a cohesive dough forms.
03 - Knead the dough by hand or using a stand mixer fitted with a dough hook for 8 to 10 minutes until the dough is smooth and elastic.
04 - Cover the dough and allow it to rise in a warm area for 60 minutes, or until doubled in volume.
05 - Punch down the dough and divide into 10 equal portions. Shape each into a smooth ball, flatten slightly to form a roll.
06 - Arrange the rolls on a baking tray lined with parchment paper. Optionally, score the tops with a sharp knife for a traditional appearance.
07 - Cover loosely and allow the rolls to rise for 30 minutes.
08 - Preheat the oven to 430°F.
09 - Brush the tops of the rolls with water. Sprinkle with poppy seeds or sesame seeds as desired.
10 - Bake for 18 to 20 minutes, until golden brown and crisp. For enhanced crustiness, place an ovenproof dish with water at the bottom of the oven during baking.
11 - Remove the rolls from the oven and cool on a wire rack before serving.
