Cooking description:
If you want to diversify your usual morning meal, make German breakfast rolls. The recipe is simple, and the buns are very attractive to look at. By the way, from such a dough and using the same technology, you can make a German bagel "Bretzel". Enjoy cooking!
Purpose: For breakfast
Main Ingredient: Flour / Yeast
Dish: Baking / Buns
Cuisine geography: German / European
Ingredients:
- Boiling water - 90 Milliliters
- Butter - 50 Grams
- Wheat flour - 330 grams (bakery)
- Salt - 7-8 Grams
- Sugar - 1 Teaspoon
- Fast Dry Yeast - 4 Grams
- Milk - 90 Milliliters (warm)
- Vegetable oil - 1 tbsp. spoon (for smearing)
- Water - 1.5 Liters
- Soda - 3 Art. spoons (no slide)
- Salt - 2 Tbsp. spoons (for "bathing" buns)
- Pumpkin seeds - 2 Tbsp. spoons (optional)
- Coarse Sea Salt - 0.5 Teaspoons (optional)
Servings: 8
How to make "German Breakfast Buns"
Prepare your ingredients.
Pour flour, salt, sugar, yeast into a container for kneading dough.
Add butter to boiling water to completely "dissolve".
Pour warm milk into the butter and water.
Pour the mixture of water and oil into the flour mass, knead the dough, knead with your hands for about 5 minutes. Then transfer the dough to a bowl, cover with plastic foil, and place in a warm place to ferment for 45 minutes.
Divide the dough into 8 equal parts, roll into a ball.
For "Laugen brotchen" buns, roll the dough into a "sausage" about 1-1.5 cm thick.
Wrap a bun from the "sausage", wrapping it over the palm, the shape can be any, secure the ends. You can just leave the bun in the shape of a ball.
For other Laugen stangen rolls, roll the dough into a flat cake, roll into a small roll, pinch the seam and place the dough on top of it.
Place all the buns on a baking sheet, brush with vegetable oil on top, and let them "come up" for 20 minutes.
Bring 1.5 liters of water to a boil, add baking soda and salt to it, dip the buns in this boiling solution for a second, remove with a slotted spoon and put them back on a baking sheet.
Before baking, the buns can be sprinkled with pumpkin seeds, coarse sea salt, and make small cuts on the Laugen stangen buns.
Bake the buns in the oven for 30 minutes at 160-170 degrees. They turn out to be very fragrant and beautiful.
These rolls are great for breakfast and can be cut up and placed inside with cheese, ham, sausage, or brushed with butter. Enjoy your meal! Guten Appetit!