Rye Rolls (Roggenbrötchen)
Baking and Desserts • Austrian
Description
Rye Rolls (Roggenbrötchen)
Ingredients
- Coarsely Ground Rye Flour 10 oz
- Water 10 fl oz
- Coarsely Ground Rye Flour 0 oz
- Sourdough Bread 0 fl oz
- Wheat Flour 5 oz
- Barley malt extract 0 fl oz
- Salt 0 oz
- Dry yeast 0 oz
- Butter 0 oz
Step-by-Step Guide
Step 1
Mix 150 g of rye flour with 120 ml of water and 15 g of sourdough starter, and let it sit at room temperature for 16–20 hours.
Step 2
Combine whole grain rye flour with 50 ml of water and refrigerate for 8–12 hours for souring.
Step 3
When the sourdough (1) is ready, mix it in a mixer with the remaining ingredients, except for the salt, butter, and sourdough (2) for 5 minutes on low speed, then for another 5 minutes on medium speed, until the dough becomes firm and elastic.
Step 4
Place in a bowl and leave uncovered for 30 minutes.
Step 5
Add salt, butter, and sourdough (2) to the dough, mix again for 5 minutes on low speed, then 2 minutes on medium speed. Let it rest for 30 minutes, knead again, and let rise for 60 minutes.
Step 6
Transfer the dough to a floured surface and shape it into a rectangle measuring 25x15 cm, 2–3 cm high, and cut it into 10 rectangular rolls with a sharp knife. Let them rest for another 60 minutes on a floured cotton or linen towel.
Step 7
Preheat the oven to 445°F. Place a bowl or cast iron pan at the bottom to heat up.
Step 8
Arrange the future rolls on a baking sheet lined with parchment paper, spaced 0.5 cm apart, place in the oven, splash some water into the cast iron pan to create steam, and quickly close the oven.
Step 9
Gradually reduce the temperature and bake the rolls for 20 minutes.
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