My Hard Rolls for Bratwurst

“From a forum discussion on TheFreshLoaf.com and other sources these hard rolls are very good with brats. Shape them round and leave off the egg wash for a Brochen (German Hard Rolls) or shape them round with the egg wash for a NY style hard roll.”
READY IN:
6hrs 15mins
SERVES:
5-7
YIELD:
10 buns or rolls
UNITS:
US

Ingredients Nutrition

  • 500 g flour (unbleached all purpose 4 cups)
  • 313 g water (11 ounces)
  • 10 g salt (1 2/3 teaspoons table salt)
  • 3 g instant yeast (1 teaspoon)
  • 5 g sugar (1 teaspoon)
  • 10 g butter (2 teaspoons)
  • 1 egg (beaten with 1 teaspoon water for optional wash)

Directions

  1. Mix dough and let sit covered for 30 minutes.
  2. Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min covered.
  3. Stretch and fold and place dough in fridge overnight covered.
  4. 30 min after placing in the fridge, stretch and fold one last time and back in the fridge.
  5. Next morning, If the dough didn't double in volume, let it sit out until it does.
  6. Divide into 10 pieces weighing 85 to 88 g each and shape as desired.
  7. Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
  8. Cover dough with oiled plastic and let proof until it's 1.5 to twice it's volume.
  9. Brush on egg wash if desired and score once down the middle.
  10. Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the pan and bake for 7 more minutes or until 200F internally.

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