How to Make Mini Breads (Brötchen)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps costs down.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more economical.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough adds flavor, while instant yeast is often cheaper.

Welcome to the video and introduction to making Brötchen.

Mention that these mini bread rolls are perfect for soups, stews, or breakfast.

Discuss customization options for the recipe.

Start with temperature control, using cool water at 20°C (68°F) to make the dough.

In a large bowl, pour in the cool water, add yeast and salt, and mix to dissolve.

Add whole wheat bread flour and whole grain rye flour to the mixture and mix well.

Add white bread flour last and mix to form a dough using a dough scraper.

The dough has 70% hydration; adjustments can be made for different flours or seeds.

Wet hands before folding the dough into a neat ball and place it in a clean bowl.

Check the dough temperature; it should be between 25 to 26°C (77 to 79°F).

If the dough is too warm, let it sit at room temperature before refrigerating.

Refrigerate the dough for 30 minutes to cool down and allow for even temperature distribution.

After 30 minutes, remove the dough from the fridge, wet hands and dough scraper, and fold the dough in the air to smooth it out.

Place the dough back in the bowl, cover, and refrigerate for 18 to 24 hours for cold fermentation.

After fermentation, weigh and divide the dough into 8 pieces for rolls.

Pre-shape each piece into a tight dough ball by flattening and folding edges over the center.

Dust the balls with flour, cover, and let them rest for 20 minutes.

For final shaping, flatten each dough ball, fold corners to the center, and roll tightly into shape.

Place the shaped rolls on a nonstick paper-lined baking tray, dust lightly with flour, and cover for final proofing.

Final proofing took 30 minutes due to warm kitchen conditions; preheat the oven to 220°C (430°F) fan.

Remove the cover halfway through proofing to dry the surface for easier scoring.

Score the rolls with a razor blade or sharp knife at an angle, making shallow cuts.

Spray the rolls with water to create steam in the oven.

Bake the rolls for about 25 minutes, checking for doneness and turning the tray if necessary.

Once golden brown, remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens