Fresh german bread rolls! Crispy on the outside, wonderfully light and fluffy on the inside, and slightly malty in flavor. Based on the original recipe of a master baker friend.
With just a few ingredients and a little patience, you can now bake the most delicious bread rolls yourself and fill your kitchen with the aroma of freshly baked rolls that are guaranteed to delight everyone.
The golden brown, crispy crust and slightly malty flavor are created by adding barley malt syrup. This can be replaced by honey, molasses or malt coffee.
For a soft and fluffy crumb, you will need a diastatic barley malt powder. Although the rolls taste great without this baking agent, the crumb will be a little more compact.

If you prefer, you can take the rolls out of the oven about halfway through baking and freeze them when they are cool. This way, you always have a supply of fresh BakeNServe rolls to bake for breakfast.
To ensure that the bread rolls rise well during baking, it is important (as with any yeast dough) to determine the right time to bake them. You can do this by gently squeezing the dough. If the pinch doesn´t close immediately and only slowly and not completely, the rolls need to go into the preheated oven.

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‍ Ingredients for 810 bread rolls:
3 cups (390 gr) allpurpose flour
1 tbsp (10 gr) wholewheat flour
1.5 tsp (6 gr) dry yeast or 3 ¼ tsp (17 gr) fresh yeast 3 tsp (15 gr) barley malt syrup. Alternatively: honey, molasses
¾ cup + 3 tbsp (230 gr) water. Add gradually. If necessary, add an additional 1 tbsp.
Diastatic barley malt powder (according to the manufacturer's instructions). Add when dough comes away from sides of bowl!
1 tsp (5 gr) salt
1 tsp (5 gr) butter
Some rye flour for dusting. Alternatively, you can use any other flour.

Bake at 475°F (250°C) conventional for 10 minutes and at 400°F (210°C) for about 15 minutes.
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Contact: [email protected] Gülcan Klein, Maria Montessoristraat 1B, 1068 PC Amsterdam, Netherlands, +31657753293, Btw ID: NL003151327B57