Brötchen (German rolls with sunflower seeds)
Brötchen are THE essential part of a German breakfast, and this version with sunflower seeds is my FAVORITE! Brötchen literally translates from German to 'little bread' or rolls or buns in the English language.While many kinds of different Brotchen exist, these sunflower seed rolls are high up there on my list of favorite Brötchen! The soft interior and crisp crust studded with sunflower seeds are just irresistible. And then there is that dreamy bakery smell that sweeps through your entire house as these rolls crisp up in your oven. Heavenly!
What you need
oz active dry yeast, 1 pouch
oz milk, at about 40° C/104° F
oz water, at about 5° C/41° F
oz all purpose flour, white wheat flour, plus more for shaping
oz semolina flour, can use whole wheat flour instead
oz wholemeal rye flour, can use whole wheat flour instead
oz oil, a flavor neutral oil like avocado oil, but olive oil works too
oz sunflower seed, dry-roasted in skillet
Instructions
0 Combine yeast and barely warm milk and allow to sit and activate for 5 minutes. If it doesn't start to bubble up after 5 minutes, start over. 1 Combine all ingredients for the dough, except for the sunflower seeds and knead for 10 minutes on the lowest setting.Then increase to a medium setting and knead 5 more minutes. The Brötchen dough should be smooth and elastic and pulling away from the sides. 2 Add in the dry-roasted sunflower seeds (I simply roast them in a skillet without any oil for a couple of minutes or until starting to brown) and knead for one minute or until combined. 3 Put the dough in a bowl and cover air-tight. Move to the fridge and allow to proof for 12 hours (easiest to do this overnight). It should have doubled in size. 4 Lightly dust your work surface with all-purpose flour. Transfer the chilled dough onto the floured surface. Shape into an even thickness log. Then divide it into 8 equal pieces of dough. (I cut it in half first and then each half into 4 pieces.) 5 Working with one dough piece at a time, press down on the dough with a flour-dusted palm, so it's elongated. Take one of the short thirds, and fold it over itself, pressing down with the palm again, and repeat folding the other third over itself.You will end up with 3 layers of dough on top of each other. Press down on it with your palm to seal the seam. Repeat this step with all the other dough pieces. 7 Pour the seeds for the toppings in a bowl. Press the rolls into the seeds from all sides, so that they stick to the dough. If they are not sticky enough, brush or spray them with a bit of water and then try again. Transfer the rolls onto a baking sheet prepped with parchment paper or silicone baking mat.Cover loosely with a clean linen towel and allow to rise for 1 hour in a warm spot in your house. 8 In the meantime while the Brötchen are rising, preheat the oven to 230° C/445° F and put a large pan filled with warm water on the bottom rack of your oven. This will create steam as the oven heats up. 9 Spray or brush the Brötchen with some water, and bake for 10 minutes (total baking time will be 20 minutes), leaving the pan filled with water in the oven.After 10 minutes, open the oven door wide for a few seconds to allow the steam to escape. You may want to not look or else you're getting a hot facial! Then close the oven door, and bake for 5 minutes, leaving the pan with water in the oven.For the last 5 minutes of baking, leave the oven door open at a gap OR remove the pan with water. This will ensure a browned, crisp surface. Enjoy the amazing scents. 10 Transfer your cute little Brötchen a cooling rack and leave uncovered until cooled completely. Enjoy for a German Frühstück.View original recipe
