For friends of the East bread rolls: here is the original recipe from the baker.
Cuisine: East Germany
1kgwheat flour (typ 550)
water, can be partially replaced by whey
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.
Tipps & Hinweise
The recipe comes with kind permission of the baker Süpke from Sömmerda.
Recipe I bread rolls from eastern germany https://deutsche-delikatessen.de/en/rolls-from-the-east/ Deutsche-Delikatessen.de