Rolls from the east
Much praised or scolded – with this Ostsemmel or Ostbrötchen that was produced by bakeries in GDR times, it is not just an eating habit. This bread roll, roll or also called double, was firmer in the consistency, small and partly also softer in the crust by the long preparation time. In short: little air, much taste and after 2 rolls you are also full.
Since there are still lovers of this pastry, bakers have also started baking these rolls again (or never stopped).
Recipe I bread rolls from eastern germany
Ingredients & Shopping list
- 1 kg wheat flour (typ 550)
- 650 ml water
- 20 g salt
- 25 g fresh yeast
- 10 g malt
- 10-20 g butter
- 5 g sugar
- water, can be partially replaced by whey
Preparation
You can add the ingredients in brackets, but you don't have to. However, they must not all be added to the dough, because they are partly mutually exclusive. If you use whey, you don't need lard. If you use sugar, you don't need malt. It depends on how you like it best. You have to try it out.
- Mix all the chosen ingredients together. Keep the dough cool. Knead nicely! Then let rest covered for 30 minutes to – 1 hour. Beat together again.
- Let it rest again for the same amount of time. The dough must rise slowly. If it is too warm, it will rise too quickly!
- Cut off the desired size (approx. 60g). Shape the rolls as desired.
- Let rise until desired size. (30 min). Cut into the dough at the right time, halfway through, so that they do not collapse.
- Always avoid giving the buns a skin.
- After 20 minutes they should have the desired colour. Baking them longer will only make them dry.
- Brush the dough nicely with water and bake in a hot oven with lots of steam (220°C) for approx. 20 min.
Tips & Hints
Recipe II bread rolls from eastern germany
Ingredients & Shopping list
- 1 kg wheat flour (type 550)
- 550 ml water
- 50 g fresh yeast
- 20 g salt
- 40 g baking malt
Preparation
- Place the ingredients for the dough in a bowl and mix well.Knead the dough well with your hands until everything comes away from the bowl.
- Then cover the dough with a cloth and let it rest at 30 °C for 10 minutes. The dough temperature should be between 26-27 °C
- Divide the dough into pieces weighing approx. 80 g. Form round balls from the pieces of dough. Place these balls on a cloth dusted with flour. Cover the top with a cloth or plastic wrap.
- After about 15 minutes, uncover the dough balls, dust thinly with flour. Then press into the dough ball with your finger to ensure that the dough does not burst during the baking process.
- Now place the dough pieces on a greased or baking paper-lined tray.
- Then cover the dough piece again for 25 minutes at 32-36 °C and a humidity of 80 %.After 25 minutes of proofing, sprinkle the dough pieces with water until they are nice and wet and shiny all over. The baking tray should also be moist.
- Place in the oven preheated to 240 °C and bake for 17-18 minutes.
Tips & Hints
BAKERY ADDRESSES
BERLIN
Bakery Kroll
Kuglerstrasse 65
10439 Berlin – Prenzlauer Berg
Bakery Siebert
Schönfließer Str. 12
10439 Berlin – Prenzlauer Berg
Quick bakery
various branches in Berlin
SAXONY-ANHALT
Bakery Eckhard Boltze
Friedrich-Henze-Str. 39
06179 Teutschenthal
Phone: +49(0)34601-22718
Bakery and confectionery Ebenrecht
Marx-Engels-Strasse 32
OT Teicha
06193 Petersberg
Phone: +49(0)34606 20 411
BRANDENBURG
Bakery Tino Harnisch
Main street 26
03253 Schönborn
SAXONY
Bakery Hans Thomas
Auenhainer Str. 31
04463 Güldengossa Municipality of Großpösna
LOWER SAXONY
Here, the roll goes under “home roll.”
Bakery Glaß
At the market 13
29413 Diesdorf
THURINGIA
Bakery Wolfgang Süpke
Schloßvippacher Straße 5,
99610 Orlishausen / Sömmerda
Bakery Hartmut Menzel
Wagenstedter Str. 1
99974 Mühlhausen
Bakery Nicky Triebel
Rosspl. 23
99625 Kölleda (near Erfurt)
Keine Produkte gefunden.
