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DDR rolls

Since my daughter's birthday, there was no fresh bread anymore, but this weekend it was again ready. I finally tried out a roll recipe that has already made his rounds on the Internet. Try it here was , here and here . Süpke Baker has kindly provided this recipe.
I have added to the buttermilk batter and had not decided for the lard. Also a few other small modifications I added to the recipe. The result is impressive: Crispy, soft buns. I will also sometimes other baked goods baked with whey, because in my Readings might even break up the general dairy breads and pastries, with butter milk I generally love to bake.
So now enough of the long speech, we come to the recipe:

ingredients for about 12 rolls

dough (eve)
200g wheat flour type 812
4 g salt
7 g fresh yeast
6 g Malt (Alternative: Gerstermalz extract)
80 g of water (lukewarm)
50 g pure whey as Strothmann

all ingredients into a smooth dough. Cover the bowl with plastic wrap or a lid tightly and rest overnight (minimum 10 hours) at room temperature.

Dough
485 g wheat flour type 550
10 g salt
g 18 g Fischhefe
10 Malt
15 g Baking Roesch (does not)
5 g whole milk powder (Alternative: skimmed milk powder)
150 g of water (lukewarm)
80 g of pure whey as Strothmann
dough, whole lot

ingredients for the main dough knead for about 10 minutes. The dough must be firm and somewhat smooth (dough should not stick otherwise add more flour). The lump, cover the dough with a lid or foil (skin-freezing) and 30 minutes let rise until the dough volume has doubled.
Then knead the dough briefly ( video) and, as here fold, place in the bowl again and go another 30 minutes.
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Then parting from the dough about 90 g pieces of dough sore and slightly elongated (sausage form) into shape. Dough on a greased baking sheet set.
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Who seeds or oatmeal to the roll of the preferred, the bread roll before they go to the Gare before in the respective seeds (first the dough with water daze from the flower-filled syringe).
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baking frame set on the baking sheet, cover with a large plastic bag and let the dough rise for 20 minutes. Then the bread dough with a Sharp knife or razor blade cut bread pusher. Dough go on leave for 20 minutes, until the desired size.
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Preheat oven at 200 ° C. Line a baking sheet in the oven heat up with. Befuddle me water and good bread rolls in the oven, then cold water pour into the baking pan (water vapor). Rolls at 180 ° C 15 - 20 minutes.
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Note Kathrin: after 15 minutes, the rolls have the desired color. In my oven range from 15 minutes - otherwise the buns too dark.

Good luck: o)

original recipe baker Süpke

1 kg wheat flour (550)
0.65 l water
20g salt 25g
can



The ingredients in brackets to make turn but you do not, -
yeast (10 g malt) (10-20g fat) (parts of the water replaced with whey)

(5g sugar)

. You may, however, not all of the dough, because they exclude part. If you take whey, you do not need wax. If you take sugar, then one needs no malt. Depending on how one tastes best. Have to try.
lead the dough cool. Knead from lovely! Then covered 30 minutes - 1 hour to rest. Beat together again. Rest again the same time. The dough must go slowly. If it is too warm, then he goes too fast!
parting Desired size (about 60g). Rolls as desired form. Can go up to the desired size. (30 min). Cut in time, so at half Gare, so they do not coincide. It always avoid that the rolls get a skin.
nice with water and scrape min in a hot oven with water vapor (220 ° C) bake about 20. After 20 min should they have the desired color. Longer bake it only makes dry

Source: http://baeckersuepke.wordpress.com/2008/03/27/ddr-brotchen-rezept/