From the Old Days: East German Rolls

I wanted to get some real rolls. Crunchy and still having a decent consistency the next day. Not like the soft things one can get here at groceries store, that one can press down to the size of a table tennis ball and when it is released, one does not see anything of the shape it was just in.

The original recipe is from this website . This way to much food for me. OK, I cut everything in half.
  • 500g all purpose flower
  • 200 ml warm water (the finger should still be comfy to stick in)
  • 100 ml milk
  • 1 tsp of dry active yeast
  • 10g salt
  • 1 tsp sugar
Sounds easy. For what ever reason I used the 400ml water from the original recipe. I made up for it by using 3/4 of  a cup of additional flower.

In the bowl of my stand mixer I mix the flower and the salt.
In a pot I heat the water and milk. I use a glas measuring cup for a lot of things. Glas does not react with things. Add the yeast and sugar with 1/4th of the warm liquid, stir to dissolve the sugar and yeast. Let it stand for 5 minutes to let the yeast start to get foamy. 

Turn on the mixer and add the yeast liquid first. Then slowly add the rest of the liquid. Let the mixer run until the dough is smooth. Cover with a towel and let it stand for 1h at a warm spot. It should about double in size.

Add flower to the kitchen counter and remove the dough from the bowl. Form into a roll and cut into sections. I used a 3/4" thickness. Form the cuts into small elongated shapes or any shapes you like.
Cover with a towel and let them rise for 10 minutes.

Use a sharp knife and cut the top once. Cover for 10 minutes again.

Pre heat the oven to 450F, Add a cooking pot with water in the bottom of the oven. The moisture will help to get the crunch.

2023-09-24-1

Bake for 20 minutes. I added another 10 minutes to get some color. Next time I add convection to it.
2023-09-24-2

Ohhh, are they yummy. Just like when I grew up. Forget the store things....
-Mahlzeit-




Comments

Post a Comment

Popular posts from this blog

Letscho

Image
Growing up we ate a lot of letscho. I have not seen this here in any shop. So I have to invent my own. We need 3 bell peppers (different colors if you have) 10 tomatoes 1 medium glas of fire roasted peppers with liquid, chopped 1 medium sweet onion, coarsely chopped 1 medium white onion, coarseley chopped 1 small can of tomato paste 1 cup tomato juice 1 Hungarian pepper 1 Poblano pepper 4 cups of water 3 tsp of Knorr tomato bullion 1tsp of smoked paprika 1 tsp of brown sugar 1 tsp of sweet red paprika 1 tbsp of olive oil Blanch the tomatoes and peel them. Cut them into large chunks. Roast the Poblano pepper and the Hungarian Pepper over an open flame and then let it cool down. Remove the burned skin and the seeds and cut them into bite size pieces. Clean and the peppers  and cut them into bite size pieces. In a large pot, add the olive oil and the onions and let them get a little soft. Add the bell peppers and cook for 5 minutes, stir often. Then add everything els
Read more

No Knead Easy Bread

Image
I didn't have a chance to go shopping after work yesterday. I need an easy bread, that works around my work schedule. This one does the trick. The recipe is from the internet, but I cut all in half. 225g bread flour, (all purpose will work as well) 3/4 cup of warm water 1 tsp of rapid dry yeast 1 tsp of kosher salt In a bowl mix the salt, dry yest and flour. Add the water and mix it with a fork or a wooden spoon until there are no flour pockets left. The dough will still be sticky. Cover the bowl air tight. I use cling wrap for this.  All this takes about 5 minutes. Set aside in a warm spot. My warmest spot is my computer room. The warmest spot in the computer room is on a running laptop. The work day can start. About 2.5h later I pre-heat the stove  to 450F with a Dutch Oven including the cover inside. After another 30 minutes it is lunch time. The dough has doubled. I just got myself a silicon baking matt. This makes a lot of things easier and I don't need to mess up the coun
Read more

Potatoes with Butter and Quark

Image
 This is a very fast and easy to make recipe, if you discount the waiting time. Quark (home made) 1 cup buttermilk 1 cup milk I prefer to use 2% milk Mix the milk and a butter milk in a bowl and cover. Let it stand at room temperature for 24h.  Cover a strainer with cheese cloth and strain the mixture over night in a fridge. This gives about 1 cup of quark. Add some milk back if it is to stringy. Quark is very versatile, it can be made sweet by adding fruits and jams or savory. I like the savory version better. So finely chop some onion to get a generous table spoon of chopped onions and add some chopped chives. A little bit of milk, salt and pepper, stir to the consistency one likes.. Set for another 4h in the fridge so the flavors can mingle. With the onions  and spices added it can stand in the fridge for 1 day. Without anything added several days. At lunch or dinner time, cook some potatoes. Serve  both together with a slice of butter and a side salad. -Mahlzeit-
Read more