German Sourdough Rye Bread Rolls (Roggenmischbrötchen)

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, German Sourdough Rye Bread Rolls (Roggenmischbrötchen). It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

German Sourdough Rye Bread Rolls (Roggenmischbrötchen) is one of the most well liked of current trending foods on earth. It's easy, it is quick, it tastes delicious. It is appreciated by millions daily. German Sourdough Rye Bread Rolls (Roggenmischbrötchen) is something which I have loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from German Sourdough Rye Bread Rolls (Roggenmischbrötchen), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare German Sourdough Rye Bread Rolls (Roggenmischbrötchen) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make German Sourdough Rye Bread Rolls (Roggenmischbrötchen) is 9 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can cook German Sourdough Rye Bread Rolls (Roggenmischbrötchen) using 15 ingredients and 11 steps. Here is how you can achieve that.

Makes 9 rolls. These rolls are made with a rye sourdough and a wheat sourdough that makes them super flavorful and moist. Takes some time to make so plan accordingly. I adapted this from a German bread baking book "Brotbackbuch"

Ingredients and spices that need to be Prepare to make German Sourdough Rye Bread Rolls (Roggenmischbrötchen):

1. Rye Sourdough:
2. 100 g rye flour
3. 100 g warm water
4. 2 g rye sourdough starter/mother
5. Wheat Sourdough:
6. 100 g bread flour
7. 100 g water
8. 2 g sourdough starter (I used rye, but wheat is great too)
9. Main Dough:
10. 170 g rye flour
11. 120 g bread flour
12. 120 g warm water
13. 10 g salt
14. 15 g molasses or honey
15. 15 g butter

Instructions to make to make German Sourdough Rye Bread Rolls (Roggenmischbrötchen)

1. Prep the rye sourdough by mixing 100 g rye flour, 100 g warm water and 2 g rye sourdough starter. Let proof for 20-22 hours at room temperature.
2. Prep the wheat sourdough by mixing 100 g bread flour, 100 g water and 2 g sourdough starter (wheat sourdough if you have it. I don't so I used rye sourdough starter). Let proof for 20-22 hours at room temperature.
3. The next day, mix the sourdough starters with the rest of the ingredients for the main dough. Mix with hands or a strong wooden spoon/spatula for several minutes until everything is evenly mixed. You won't be able to knead the dough like a typical bread.
4. Cover the dough and let it proof for 2 hours at room temperature.
5. After that, put the dough on a well floured surface and measure out pieces that are about 90-95 grams (or just divide it into 9 equal pieces). Form each piece into a round roll and dust with plenty of rye flour.
6. Place the formed rolls crease-side up on a baking linen or non-fuzzy towel/tea towel that's dusted with rye flour. Cover lightly with another cloth and let proof for 2 hours at room temperature, or 10-12 hours in the refrigerator.
7. When you're about ready to bake, pre-heat oven to 250°C/480°F. Place a metal tray at the bottom of the oven for that you can pour in boiling water for steam later on (or use your preferred method for steam). I have some volcanic rock on my tray to help make the steam finer (not necessary)
8. When ready to bake, turn over each roll so the crease is on the bottom and transfer to a baking sheet. Cut a criss-cross pattern across the top of each roll with a bread lame or knife right before putting in oven.
9. Put in oven in middle rack and pour in a cup or so of boiling water into the steam tray.
10. Bake for 10 minutes at 250°F with steam. Then, remove the steam tray and bake another 10 minutes at 210°C.
11. Remove and let cool on a rack.

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So that is going to wrap this up with this special food Steps to Prepare Homemade German Sourdough Rye Bread Rolls (Roggenmischbrötchen). Thank you very much for reading. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!