South German Crusty Brotchen

• •2 tsp Active dry yeast
• •1 tsp Granulated sugar
• •1 cup Warm water (105-115°F / 40-46°C)
• •3 cup All-purpose flour (plus more for dusting)
• •1 tsp Salt
• •1 tsp Cornstarch (for wash (optional, for extra crispness))
• •1 cup Cold water (for wash (optional, for extra crispness))

Instructions

1. 1

   In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

2. 2

   Add the flour and salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium-low speed for 6-8 minutes.

3. 3

   Lightly oil a clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

4. 4

   Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Shape each piece into a tight ball. You can do this by cupping your hand over the dough ball and rolling it against the counter in a circular motion.

5. 5

   Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a damp towel and let them rise again for 30-45 minutes, or until noticeably puffy.

6. 6

   Preheat your oven to 450°F (230°C). If using the cornstarch wash for an extra crispy crust, whisk together the cornstarch and cold water in a small saucepan. Bring to a boil over medium heat, stirring constantly, until it thickens slightly. Let it cool for a few minutes.

7. 7

   Just before baking, brush the tops of the rolls with the cooled cornstarch wash (or plain water for a simpler crust). If desired, make a shallow slash across the top of each roll with a very sharp knife or lame.

8. 8

   Place the baking sheet in the preheated oven. For an extra crusty exterior, you can create steam: immediately pour 1/2 cup of hot water into a cast iron pan or an old metal pan placed on the bottom rack of your oven (be careful of steam!). Bake for 20-25 minutes, or until the rolls are deeply golden brown and sound hollow when tapped on the bottom.

9. 9

   Transfer the baked Brotchen to a wire rack to cool slightly before serving. They are best enjoyed warm on the day they are baked.

Chef's Tips

• 💡For the best crust, make sure your oven is fully preheated and use the steam method. The cornstarch wash also contributes significantly to a glossy, crispy exterior.
• 💡If you don't have a warm place for rising, you can preheat your oven to its lowest setting (around 170°F or 75°C) for a few minutes, then turn it off and let the dough rise inside with the door ajar.
• 💡These rolls freeze well! Once completely cooled, store them in an airtight freezer bag for up to 2 months. Reheat in a 350°F (175°C) oven for 5-10 minutes.
• 💡For those interested in traditional German flours, 'Weizenmehl Type 550' is commonly used for these rolls and has a slightly higher protein content than standard American all-purpose flour, contributing to a chewier crumb.