Sunday, July 12, 2009

German Hard Rolls

Came across this recipe while goggling for a hard roll recipe to eat with my beef stew. (Yes, I cooked beef stew again today.) In fact there are so many recipe on hard rolls that I was at a lost having to decide which one to try. I have finally decided on this one because it was using the sponge and dough method which I think will be nice. So here it is, my hard rolls. My son just ate 2 rolls with jam and butter after toasting it up to make it more crispy.





Day 1:
2 cups (250g) bread flour
1 1/3 cup (300 ml) water
½ tsp (2.5 g) instant yeast

Day 2:
5 ½ cup (725 g) flour (I used bread flour also)
1 1/3 cup water (300 ml) plus extra, if needed
1 tsp (5 g) instant yeast
1 ½ tsp (12 g) salt


1. Mix all ingredients in Day 1 in a bowl until smooth and lump-free. Cover with plastic wrap (not air tight) and let this mix sit on the counter overnight.
2. The next day, mix the sponge (what you mixed on Day 1) with 5 cups of flour, water and yeast. Knead for 8 minutes, preferably with a stand mixer. Add up to another half cup of flour until dough clears the bowl (doesn’t stick to side much – just a little).
3. Sprinkle salt over the dough and mix for another 4 minutes (you may decrease salt to 1 tsp if you wish). The consistency of the dough should be smooth but tacky, adjust with water, a teaspoon at a time, or flour, a tablespoon at a time.
4. Form dough into a ball and place in an oiled bowl turning once to coat. Place a damp towel or plastic wrap over the top and let the dough rest for 2 hours.
5. Turn dough out on lightly floured work surface and cut into between 50g to 80g pieces each. Let it rest for a few minutes then form into small balls or any other shapes you like. Coat in flour and place on parchment paper about 2 inches apart.
6. Cover with a damp cloth and let them rise for another 1 hour.
7. Preheat oven, preferably with an oven stone, to 450F (230C) for 1 hour (I just preheated the oven but definitely not 1 hour). Place an old pan on the bottom rack. Slash rolls with a serrated knife or blade. Place rolls in the oven on the next shelf up, or directly on top of a baking stone, if available or on a baking sheet. Pour 1 cup of water into the old baking pan and close the door quickly.
8. Spray sides of oven with water 2 or 3 times in the first 5 minutes of baking using a regular spray bottle. Bake for 15 to 20 minutes, turning the baking sheet if necessary for even browning. Cool rolls on wire rack so that the bottom will not get soggy.
9. Rolls are supposed to be eaten warm and crispy. You may freeze and recrisp it in a hot oven if you are not eating them on the same day you baked them.


Kitchen Corner said...

This recipe is good because it could make more in advance and store in the freezer till we need it in anytime. Good one!

Little Corner of Mine said...

Really looks hard, I think they like it hard so that they can dip it in stew or soup.

chow and chatter said...

perfect with stew

Hugbear said...

Yup, you are right about it Kitchen Corner, I have kept the rest of the rolls in a zip lock bag and damp it in the freezer. Anytime you need a quick fix of hard rolls with your soup, easy peasy.

Ching, I love hard rolls especialy the freshly toasted ones. Tear a piece off and smear it with butter and jam, oh so yummy. Oh ya, not forgetting a good cup of coffee to go with it.

Yes, Chow and Chatter, it definitely goes well with stew.

^aqualic^ said...

Hi there. totally unrelated to this post but do you have any muffin recipes that i can just add any fillings/toppings i want? cos i noticed your recipes for banana muffins, strawberry muffins and choc chip muffins are all different...

i'm thinking of doing banana nut muffins and peanut butter muffins...

Hugbear said...

Hi Aqalic, you can use my chocolate chip muffin recipe. Just ignore the chocolate chips and add any other kind of fillings you like.

Anonymous said...

Hi Hugbear,

Can you advise me what is the difference between using oil & flour on our table & hands when rolling bread dough? I've seen some bakers use oil & some bakers use flour. Thank you.


Hugbear said...

Usually when kneading the dough on the tabletop, we use flour. We use oil to oil the ready to proof dough (usually in a big mixing bowl) so that it will stick to the bowl during proofing.

Anonymous said...

Hi Hugbear,

Thanks for your advise but I'm not sure because I saw on TV the baker use oil when rolling the dough into small buns after 1st proofing


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