Breakfast Rolls Broetchen
Waking up early today I had a grave for fresh breakfast rolls, and since we don't have the baker "just next street" like in Germany or Switzerland I decided to give it a try and bake them myself. Easy, not much work, only the time for proofing the dough needs a little patience.
Ingredients
- 4 cups flour
- 2 tsp salt
- 2 1/2 tsp dried yeast
- 2 tbsp unsalted butter
- 350 ml milk
- 2 tbsp milk
- 20 g poppy seeds (optional)
Preparation
- Mix flour, salt and yeast in a bowl.
- Add butter at room temperature and crumble it into the flour mix.
- Slowly add the lukewarm milk to the mix while kneading it to a soft dough.
- Knead the dough for about 10 min, on a lightly floured working surface.
- Cut the dough into 8 - 12 pieces of same amounts.
- Form small rolls and place on a tray with baking paper (or floured if you have no baking paper).
- Cover with a clean dish towel and proof until doubled in size, for about 1 hour.
- Preheat oven at 450 F (230º C).
- After the dough has risen to approximately it's double volume, with a sharp knife cut a slash on each of them.
- Use a clean, soft pastry brush to apply some milk for the glaze.
- Sprinkle with poppy seeds, sesame seeds, or coarse salt.
- Bake in preheated oven for 12 - 15 min, till the rolls are golden brown.
- Cool on a wire rack.
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