Happy New Year–German Rolls-WEIZENBRÖTCHEN Version 3

1 Jan

MainI love this basic formula that Karin came up with for these German style rolls.  I’ve made a Yeast Water version and a Sourdough version with great success.  I have been baking so much rye bread lately as a recipe tester for Stan’s new book, yet to be released that I needed something lighter.  My Yeast Water starter is no more and my SD starter was not refreshed, so IY would have to do.

On another note, my wife and I were very excited to find out they were opening up a new German restaurant in our revitalized downtown area in Patchogue, NY.  We were eagerly awaiting it’s opening and the other night we accidentally discovered that it was open after our original destination was closed for a private party.  All I can say is after eating there it will be the last time I set foot inside.  I can’t wait to go back to our favorite German Restaurant, The Village Lantern and eat some real authentic style German fair, and not the poor excuse for German food from this dreadful imposter.

Anyway, back to these German style rolls, which by the way blow away the pathetic attempt at Pumpernickel rolls they served at the aforementioned restaurant.  I pretty much followed Karin’s original formula from her blog,  but to make things interesting I replaced part of the 00 flour with Durum flour which is one of my favorites.

I also decided to try an interesting shaping technique to create the tower effect by using a small doughnut cutter.   Immediately after shaping the dough into rounds I pressed the cutter almost to the bottom of the dough.  I thought the final result was pretty cool, but it does make it difficult to toast them :).

I used some smoked sesame seeds, toasted onions and poppy seeds for the toppings after applying a double egg wash.

The Caputo 00 style four really makes these rolls light and airy and the little Durum flour adds an extra nutty flavor and yellow crumb.

Happy New Year to all of my family, friends and baking buddies and followers.

Closeup2

You can download the BreadStorm formula here.

German Weizenbrotchen Rolls Yeast Only (%)

German Weizenbrotchen Rolls Yeast Only (weights)

Crumb

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

 
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