German Bread Rolls ('Weizenbrötchen') - My German Table
"Look here to discover all the secrets to make astonishingly delicious German bread rolls. They are easy to make at home. Recipe here!..."
INGREDIENTS
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For the poolish:
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1 gram (0.04 ounces) fresh yeast
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100 grams (3.5 ounces) water, at room temperature
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100 grams (3.5 ounces) white soft wheat flour (German Type 550)
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For the final dough:
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225 grams (8 ounces) lukewarm water, at around 35 °C (95 °F)
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5 grams (0.18 ounces) lard (substitute butter or shortening)
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5 grams (0.18 ounces) sugar
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15 grams (0.5 ounces) bread improver for rolls ("Brötchenbackmittel", optional but highly recommended) or 5 grams (0.18 ounces) active (diastatic) or enzymatically inactive barley malt powder
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10 grams (0.35 ounces) salt
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15 grams (0.5 ounces) fresh yeast
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400 grams (14.1 ounces) white soft wheat flour (German Type 550)
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