http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
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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| Poolish | Dough |
|---|---|
|
|
- Combine together the poolish ingredients in a mixing bowl. Leave it, covered, at room temperature for 16-20 hours.
- 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.
- 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.
- 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
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«Oldest ‹Older 1 – 200 of 265 Newer› Newest»Beautiful breads! That crust is splendid.
Cheers,
Rosa
Maravillosos, tienen un aspecto fantástico, me encantan.
Feliz año!!
besos
Bread looks very soft and delicious
Looks super good..Lovely clicks :)
Misal Pav (SNC 3) | Mumbai Street Food | White Peas Usal
Gorgeous little breads Angie! I like poolish breads, it gives a good flavor and it´s not so time consuming.
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
Hmm. Warm rolls with cold cuts. Or butter. Perfect!
Gorgeous rolls, Angie!
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.
Those are just THE most gorgeous rolls I have ever seen!!
Wow!!! So perfectly done and awesome looking too...
my first time on your blog - you have some really wonderful recipes...I am now a follower
I love that these can be frozen =) Happy Holidays, my friend!!!
These rolls look perfect! I'd definitely love one loaded with tasty butter or jam =)
Delicious and crispy rolls. I love this Angie. I can have it at any time of day.
A nice, crusty roll is one of life's simple pleasures. :) I can practically smell these through the computer screen! Just beautiful!
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.
What a fantastic roll. Look like they were made in a bakers oven.
These are my dad's favorite rolls! And yours DO look like they came from a bakery...just perfect!
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
Oh They are well baked!Fabulous for my dinner tonight.
a fresh baked roll is so yummy - and your photos look so amazing, they are making me hungry :)
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!
These are perfect, Angie. They do look like they are right from a bakery. Love to have a couple now:)
rolls looks soft and delicious :)
This is what I love most of the bread :-) It's look good and I must try your recipe asap. Thanks Angie!
Awee...love the perfect stretch on these crispy rolls..wish I could bake something like this soon. Have a happy New year, Angie!
Looks perfect your rolls!Have a happy New Year,Angie!
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.
Angie , these bread rolls look really good ! Will surely try your recipe sometime :D
I just want to grab one or two and eat them right away!
Nailed it Angie! These look amazing. I want to crack one open and slop it with butter!
I'm making a bread with poolish today! I'm excited but also nervous. These rolls look fabulous!
Beautiful rolls, Angie! I love hard rolls like this! Yum with a generous spread of cold salted butter!
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!
I would love to take a class on bread making from you, Angie! These rolls look so beautiful and delicious.
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;-)
lovely crust ...awesome breads...
Wish you and all your loved ones a Very Happy And Delicious New Year 2013!:)
Angie I love these german bread look delicious!!
Hope you have a happy new year!
Any suggestions on how to convert to US measurements?
Lovely & so tasty ! YUM! :)
One of my favorite rolls, love the crunchy crust and soft interior.
These look perfect! Thank you so much for the recipe. Happy New Year!
i will love these rolls too! Happy New Year to you!
great rolls coming to Germany in a week :-)
Absolutely gorgeous rolls!
Happy New Year Angie!
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!
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!
These rolls looks so crusty and delicious! I can imagine how good they would be dunk into soups! Yum! Happy New Year!
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
@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.
Beautiful rolls...love the crunchy looking crust. They llook just like ones I had when we were in Germany in October.
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.
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.
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 :)
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!
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!
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!
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!
These rolls are absolutely beautiful, and thanks for explaining the steaming trick to create that perfect crust!
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!
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!
Happy New Year:)
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 !!!
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.
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
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.
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.
what a lovely oven spring and what a perfect shape! these are more than bakery perfect. wish I could have a few...
The bread looks really beautiful, would love to give it a try !!
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! :))
beautifully done dear Angie. Love to take 1 from your clicks.
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 ?
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.
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!
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?
@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.
Wowww it´s so beautiful and looks delicious
I love bread =)
Looks so good! Wish to try this recipe. I am wondering can I use instant dry yeast for this recipe? If so, same measurement?
@Wen Just a slightly less..3 grams should work.
How do you measure 0.1g? I don't have a gold scale and also don't know how exactly to cut off a 1/400 piece of a little chunk of fresh yeast. I would appreciate a pointer.
@osuse5 I have a spoon scale, which can measure up to 0,1gram. You can try a small knife to cut a small pinch, just about as big as knife tip.
Hi Angie! I tried but my crust is a bit hard.. Any idea why..?
@Melissa WongIf you baked them too long, then the crust could be hard instead of crunchy.
I just baked 20mins.. But let me try again.. Thx
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