Schusterjungen

A recipe for the German bread roll Schusterjungen: Round mixed wheat rolls with mild sour taste.

With this recipe you can have freshly baked bread rolls with just some preparations the day before and only little work necessary just before breakfast.

Ingredients for 9 bread rolls

• 285g weat flour type 550
• 190g rye flour type 1150
• 10g salt
• 310ml water
• 4g rye sour dough
• 10g butter

Recipe

1. Mix all ingredients to a uniform mass.
2. Let the dough rest for 12 hours while protecting it from drying out. Stretch and fold at least once after 2-8 hours.
3. Place the dough on a floured work surface and cut off 9 pieces of dough. Then grind them tightly round.
4. Cover the dough pieces upside down and let them rest for 12 hours.
5. Preheat the oven with two trays to 250°C.
6. Turn over the dough pieces, place them on baking paper and place them between the preheated trays in the oven. reduce the temperature to 230°C and bake the rolls for 18-20 minutes. Remove the upper tray from the oven after 5-8 minutes.
7. Let the rolls cool down on a grid.

Tips

• Mix solid ingredients first, mix sour dough with the water separately, then add mix of solid ingredients and butter.
• Make your hands wet to prevent the dough from sticking to them.
• You can use an oiled casserole dish when putting the dough to rest. Use oil to prevent the dough from sticking.
• Try not work the dough too much while forming the bread rolls to prevent them from becoming too compact.
• To prevent the resting bread rolls from flattening out while resting, align them on baking paper and fold it upwards between the rows, so they are tightened from the sides.

Pictures