Weizenbrötchen - German Hard Rolls with Poolish

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http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com




http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com


These small crisp bread rolls with a crunchy crust and a soft tender crumb, also known as Weizenbrötchen, or Semmel in German, are the classic German hard rolls. They are eaten frequently for breakfast, or with cold cuts as lunch in Germany. An overnight poolish starter lends a nuttier flavour to bread and the shiny brown crisp crust brought about by the steam created by placing a pot of hot water at the bottom of your oven. You can always freeze them and re-crisp in a 150C/300F oven for 10-12 minutes.

Weizenbrötchen - German Hard Rolls with Poolish

adapted from Plötz Blog
PoolishDough
  • 100 g Water
  • 100 g Bread flour
  • 0.1 g Fresh yeast
  • 150 g Bread flour
  • 55 g Water
  • 5 g Fresh yeast
  • 5 g Salt
  • 10 g Sugar
  • 3 g Olive oil
  1. Combine together the poolish ingredients in a mixing bowl. Leave it, covered, at room temperature for 16-20 hours.
  2. Mix the starter, bread flour, water and fresh yeast at low speed for 3 minutes, then increase the speed and mix for 5 more minutes. Add in salt, sugar, and olive oil and continue to knead for another 5 minutes until the dough is smooth and elastic.
  3. Transfer the dough to a lightly floured work surface and form into a round ball. Cover with a clean kitchen towel. Set aside for an hour. Stretch and fold the dough after 30 minutes. Knead the dough thoroughly and divide it into 5 large or 8 small portions. Shape each portion into an oval and place them on the parchment paper lined baking tray. Cover and prove for an hour.
  4. Place a roasting tray at the bottom of the oven. Preheat the oven to 230C/450F. Score the rolls and place in the hot oven. Pour 1 cup of hot tap water into the roasting tray. Bake 20-25 minutes until they are nicely golden brown and crisp.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

80 comments:

Rosa's Yummy Yums 28/12/12 07:59

Beautiful breads! That crust is splendid.

Cheers,

Rosa

[Reply]
Frabisa-Isabel La cocina de Frabisa 28/12/12 08:43

Maravillosos, tienen un aspecto fantástico, me encantan.

Feliz año!!

besos

[Reply]
Vidya 28/12/12 10:21

Bread looks very soft and delicious

[Reply]
Paula @ Vintage Kitchen 28/12/12 12:32

Gorgeous little breads Angie! I like poolish breads, it gives a good flavor and it´s not so time consuming.

[Reply]
Sam @ My Carolina Kitchen 28/12/12 12:57

We spent a Christmas in Germany once and the food that always comes to mind first for me is their fabulous breakfasts. Your rolls brought back wonderful memories of Munich this morning Angie. I wish I had one of those German hard rolls for breakfast this morning.

Wishing you and your family a very happy and healthy new year.
Sam

[Reply]
Belinda 28/12/12 13:11

Hmm. Warm rolls with cold cuts. Or butter. Perfect!

[Reply]
Tricia @ saving room for dessert 28/12/12 15:44

Breakfast lunch or dinner - looks good to me. I bet they would be tasty with a drizzle of good olive oil - yum :) Happy New Year Angie! Hope you had a lovely Christmas.

[Reply]
RavieNomNoms 28/12/12 16:12

Those are just THE most gorgeous rolls I have ever seen!!

[Reply]
Rumana Ambrin 28/12/12 17:29

Wow!!! So perfectly done and awesome looking too...

[Reply]
Chef Mireille 28/12/12 18:54

my first time on your blog - you have some really wonderful recipes...I am now a follower

[Reply]
The Squishy Monster 28/12/12 20:09

I love that these can be frozen =) Happy Holidays, my friend!!!

[Reply]
Peggy G. 28/12/12 20:43

These rolls look perfect! I'd definitely love one loaded with tasty butter or jam =)

[Reply]
Swathi Iyer 28/12/12 21:34

Delicious and crispy rolls. I love this Angie. I can have it at any time of day.

[Reply]
Kiersten @ Oh My Veggies 28/12/12 21:40

A nice, crusty roll is one of life's simple pleasures. :) I can practically smell these through the computer screen! Just beautiful!

[Reply]
Cucina49 28/12/12 21:48

I am not an expert bread baker, but I'm seriously thinking about these. Whenever I go to Germany, I go absolutely nuts over the bread.

[Reply]
Barbara Bakes 28/12/12 23:53

What a fantastic roll. Look like they were made in a bakers oven.

[Reply]
Lizzy Do 29/12/12 00:55

These are my dad's favorite rolls! And yours DO look like they came from a bakery...just perfect!

[Reply]
Susan 29/12/12 01:34

Another wonderful bread recipe to add to my weekly baking! You are amazing, my friend and I wish we lived closer so we could bake together. You'd keep me on my toes for sure:-D

[Reply]
Balvinder 29/12/12 02:38

Oh They are well baked!Fabulous for my dinner tonight.

[Reply]
Stephanie @ henry happened 29/12/12 03:14

a fresh baked roll is so yummy - and your photos look so amazing, they are making me hungry :)

[Reply]
Lisa 29/12/12 04:10

Angie..I just saw these on Pinterest and I can't even begin to tell you how gorgeous they are AND how much I want a dozen or so! This makes me want to get back to Artisan bread baking again! I miss it, but haven't had the time to put the care it needs into it. Wishing you and yours a Happy New Year!

[Reply]
Lora CakeDuchess 29/12/12 04:43

These are perfect, Angie. They do look like they are right from a bakery. Love to have a couple now:)

[Reply]
Maha Gadde 29/12/12 05:12

rolls looks soft and delicious :)

[Reply]
Sirimon Pangklin 29/12/12 06:10

This is what I love most of the bread :-) It's look good and I must try your recipe asap. Thanks Angie!

[Reply]
Sanjeeta kk 29/12/12 06:56

Awee...love the perfect stretch on these crispy rolls..wish I could bake something like this soon. Have a happy New year, Angie!

[Reply]
alison 29/12/12 07:23

Looks perfect your rolls!Have a happy New Year,Angie!

[Reply]
Sonia ~ Nasi Lemak Lover 29/12/12 09:11

oh, i like this type of bread, crisp outside and soft inside, have to bookmark this and will make soon. Thanks for sharing.
Hope you will have a wonderful year in 2013 ahead.

[Reply]
Anne Regalado 29/12/12 10:01

Angie , these bread rolls look really good ! Will surely try your recipe sometime :D

[Reply]
Katerina 29/12/12 12:22

I just want to grab one or two and eat them right away!

[Reply]
Cass @foodmyfriend 29/12/12 13:05

Nailed it Angie! These look amazing. I want to crack one open and slop it with butter!

[Reply]
Joanne 29/12/12 13:09

I'm making a bread with poolish today! I'm excited but also nervous. These rolls look fabulous!

[Reply]
kitchen flavours 29/12/12 15:23

Beautiful rolls, Angie! I love hard rolls like this! Yum with a generous spread of cold salted butter!

[Reply]
motherrimmy 29/12/12 15:35

You're baked goods always come out so beautifully. The color on these rolls is fantastic. I'm such a crust fan. I'll leave the bread and eat the crust only. These are perfect for me!

[Reply]
SavoringTime in the Kitchen 29/12/12 15:54

I would love to take a class on bread making from you, Angie! These rolls look so beautiful and delicious.

[Reply]
Patty 29/12/12 16:45

Beautiful rolls, I would love to reach in and break one apart!!!
Your breads are always so professional looking;-)
Happy New Year to you Angie;-)

[Reply]
Sutapa 29/12/12 17:36

lovely crust ...awesome breads...
Wish you and all your loved ones a Very Happy And Delicious New Year 2013!:)

[Reply]
Gloria 29/12/12 19:29

Angie I love these german bread look delicious!!
Hope you have a happy new year!

[Reply]
cc 29/12/12 21:18

Any suggestions on how to convert to US measurements?

[Reply]
Norma Chang 29/12/12 22:46

One of my favorite rolls, love the crunchy crust and soft interior.

[Reply]
Lora 29/12/12 23:21

These look perfect! Thank you so much for the recipe. Happy New Year!

[Reply]
lena 29/12/12 23:42

i will love these rolls too! Happy New Year to you!

[Reply]
Rebecca Subbiah 30/12/12 01:13

great rolls coming to Germany in a week :-)

[Reply]
Magic of Spice 30/12/12 01:14

Absolutely gorgeous rolls!
Happy New Year Angie!

[Reply]
The Café Sucré Farine 30/12/12 01:53

Wow, Angie - I'm so excited! I spent a summer in Germany and grew to love their little breads, called Brotchen. Yours look exactly like the ones I fell in love with, crispy on the outside and chewy on the inside. Thanks so much for posting this!

[Reply]
Reeni Pisano 30/12/12 03:20

Love these crispy little rolls Angie! We use a similar one for sandwiches in my house but I'm sure your homemade ones are a million times better!

[Reply]
Jeannie Tay 30/12/12 14:20

These rolls looks so crusty and delicious! I can imagine how good they would be dunk into soups! Yum! Happy New Year!

[Reply]
nancy at good food matters 30/12/12 15:01

Brava! These hard rolls look scrumptious, and absolutely authentic. I'd love to try this recipe.
Wishing you and yours all the best in the coming new year. Thanks for all the inspired posts,
Nancy

[Reply]
Angie's Recipes 30/12/12 16:38

@cc I am not very familiar with US measurement, but let me try.
1 cup of bread flour is about 120 grams.
1 cup of water is 240 grams/ml.

[Reply]
Karen (Back Road Journal) 30/12/12 22:39

Beautiful rolls...love the crunchy looking crust. They llook just like ones I had when we were in Germany in October.

[Reply]
Nadji 31/12/12 01:51

Le hasard de la vie : je suis a Berlin et j'ai mange ce matin ces petits pains, au petit déjeuner et avec de la charcuterie.
Les tiens sont magnifiques. Ta recette va me permettre d'en faire a Paris.
Happy new year and see soon.

[Reply]
Karen Harris 31/12/12 02:25

For years I couldn't make bread that turned out. Then one day something clicked and I have been successfully baking bread since. I can't wait to give this beautiful recipe a try.

[Reply]
Ilke 31/12/12 03:42

They look like they came out of a professional bakery. I need to work on my scoring for some reason I can not get it right. Added this to my list to try from your site - as always another bread recipe :)
Happy New Year Angie! To many breads in 2013 :)

[Reply]
Suzie 31/12/12 04:08

These sound so good right about now. All your bread calls my name! I just want to sleep in your kitchen and smell it cooking...lol! Happy New Year Angie!

[Reply]
Mich Piece of Cake 31/12/12 04:15

I love these rolls, and whenever they are served in restaurants, I would eat at least 2! Wishing you and your family a very Happy New Year!

[Reply]
Claudia 31/12/12 04:58

Angie - can you please nag me until I make these? They are perfect for our winter months. Happy 2013! May it bring goodness and warmth!

[Reply]
Lite Home Bake 31/12/12 11:51

Lovely looking rolls, these type of crusty on the outside and soft inside buns will be on my to-do list for 2013. Happy New Year, Angie!

[Reply]
Kat 31/12/12 15:01

These rolls are absolutely beautiful, and thanks for explaining the steaming trick to create that perfect crust!

[Reply]
denise @ singapore shiok 31/12/12 16:08

Hi Angie :)Love your pretty hard rolls. You really are a master baker! Hope you had a wonderful Christmas and that the New Year will bring you everything you wish for!

[Reply]
Debra Eliotseats 31/12/12 22:35

I have pinned and saved many of your bread recipes but I have yet to try one. This one is calling for me to try TODAY. This looks delicious. Hope you had a good holiday and Happy New Year!

[Reply]
Sonia 1/1/13 02:31

Hi There, This post is looking great! It was a real delight to see and learn so much from your each and every post. Hope to see more of your creative endeavours in the new year. Wish you and your family a very Happy and Blessed New Year!!! Happy Holidays :)
Love & Regards, Sonia !!!

[Reply]
Amelia 1/1/13 04:14

Hi Angie, perfect rolls, great to go with hot coffee. YUMMY!
Happy New Year to you and all the best to you in 2013. Have a lovely week ahead,regards.

[Reply]
Terra 3/1/13 04:53

I finally worked with Poolish last year, and immediately fell in love with it! Now that I know how amazing poolish is, I can only imagine your rolls are pretty amazing! Gorgeous, Hugs, Terra

[Reply]
Jenn 4/1/13 13:48

Perfection!! I love Weizenbrotchen... there was a small bakery close to where I lived when I was in college and I would get a dozen of these rolls at least once a month.

[Reply]
Jess 5/1/13 02:44

The rolls are AMAZING. Thank you for posting this recipe. I saw these on pinterest three days ago, and have made them each day since.

[Reply]
My Italian Smorgasbord 6/1/13 22:34

what a lovely oven spring and what a perfect shape! these are more than bakery perfect. wish I could have a few...

[Reply]
Usha 10/1/13 01:26

The bread looks really beautiful, would love to give it a try !!

[Reply]
Honey Bee Sweets 16/1/13 07:24

Gosh these are so professionally made! I wish I can make this kind of crusty bread so nicely too! Much to learn! Thanks for the motivation Angie! :))

[Reply]
Saraswathi Tharagaram 19/1/13 05:42

beautifully done dear Angie. Love to take 1 from your clicks.

[Reply]
Edith C 21/1/13 00:56

I loooove hard rolls! But after seeing the word "poolish", I recoiled. Let's hope one day I summed up enough courage to attempt. In the meantime, I can eat yours ?

[Reply]
Nicole J 21/1/13 19:06

Those rolls look amazing! You made me remember my lunches over there when I visited! I had forgotten! I am going to try these soon.


Nicole at www.OrWhateverYouDo.com

P.S. Thanks for stopping by my blog and commenting!! I'm going to bookmark yours. Beautiful photos.

[Reply]
Shut Up and Cook 22/1/13 06:08

So simple, and yet a perfect roll is almost always one of my favorite parts of dinner, especially with some good butter and sea salt. YUM!

[Reply]
Pb 4/2/13 19:31

I would like to make these rolls soon, they look perfect f or lunchtime soups.

Can I just ask - is that a correct measurement for the yeast in the Poolish? 0.1g seems suspect to me - I mean. how can anybody possibly weigh that?

[Reply]
Angie's Recipes 4/2/13 20:57

@Pb yes, just 0.1g of fresh yeast. If you don't have an electrical spoon scale, which measures up to 0.1g, then just use the tip of a small pairing knife to take a very small piece from the block of fresh yeast.

[Reply]
Nieves d[^.^]b Mis chucherias 25/8/13 22:49

Wowww it´s so beautiful and looks delicious
I love bread =)

[Reply]
Wen 14/11/14 03:14

Looks so good! Wish to try this recipe. I am wondering can I use instant dry yeast for this recipe? If so, same measurement?

[Reply]
Angie Schneider 14/11/14 05:20

@Wen Just a slightly less..3 grams should work.

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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