Ingredients DDR bread rolls
(makes 20 rolls)
2.2 lb wheat flour (in Germany Type 550 is used)
– See all about Flour –
550 ml water
1 sachet of dry yeast
15 g salt
5g sugar
10 g lard
Baking Instructions DDR bread rolls
– Combine all ingredients and knead until you get a smooth dough.
– Cover with a clean kitchen cloth and let rise, the best is overnight (you would use just 1/2 of a sachet of dry yeast).
Rolls should be kept in a cool place, not warm.
– In the morning cut rolls portion from the dough and form the rolls.
Each one should be about 60g. 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 minutes 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 minutes.
– Open the oven door 5 minutes before baking time to release the steam.
Related