Brötchen (German bread rolls)

For a reduced sodium diet, cut the salt in half.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Previous evening: Dissolve fresh yeast in cold water. Mix salt and sugar with flour. Add flour mix to water. Mix until flour is integrated. Lightly coat sides of your container with vegetable oil so you can easily remove it the next day (don’t worry about some oil pooling at the bottom). Cover dough with lid and let sit over night (10-15hours) at room temperature. Morning: Dough should have at least doubled or tripled and you see lots of airy pockets. From here onwards handle the dough with utmost care! Transfer dough to work area. Cut pieces, pull and turn then bake (recommended: let sit for 30min, covered up so they don’t dry). Heat oven to 260C/500F (non convection), add empty bowl underneath. Cut rolls with razor on top, spray with water, then add to oven. Add half cup boiling water to empty bowl to create steam and quickly close oven. Bake for 20min