How long have I tried and tried to finally be able to bake fresh and real rolls at home. Ultimately, I found countless recipes that look like this, but do not even suggest a relationship to a real bread roll.
In the end, two bakers helped: one with the recipe, the other with baking malt, which is very difficult to find in stores (except on the Internet).
The dough recipe is very simple and can be made very easily using the bread maker. It is best to put the ingredients in the bread maker in the following order in the evening before going to bed (dough function):
First the water, then the yeast (can also be dry yeast - doesn`t make any difference), then the 550 or 405 (here too: 405 is absolutely sufficient if you don`t have a 550 at hand), then the 1050. Then the baking malt and salt follow.
Without BBA, the whole thing is processed into a homogeneous dough - until it separates from the bowl. Then the dough needs about 1 - 1 1/2 hours to rest. Best covered in a warm place (yeast dough).
Then you can put the dough on a non-floured work surface (I always do it on the ceramic hob) and portion pieces of 80 g each. The balls of dough must now be rounded and, if necessary, grinded or shaped into small rolls in order to make Kaiser rolls (a good alternative to the bread roll press).
Briefly hold the dough completely under the tap and place on the baking paper. You can now cut into them another 5 mm deep, if you want, and sprinkle them with sesame seeds or poppy seeds.
Then the dough pieces have to rise covered for another 60 minutes. After this time, steam the preheated oven (220 ° C top / bottom heat) vigorously and calmly water the rolls again with the flower sprayer. Then put them in the middle of the oven and stay there for 18 minutes. Then take it out - let cool on a rack and enjoy.
If you have any problems with the recipe, please contact me.
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