AUSTRIA: Often called hard rolls in the U.S., these “emperor’s rolls” are mostly eaten for breakfast in Austria, with butter and jam. I couldn’t really master the “fold and tuck” method of shaping the dough, so tied them in knots instead — no easy feat either! These are a sturdier alternative to Week 10’s Burger Buns which are made with a brioche type dough, so definitely something to add to your repertoire!
Since the video is in Bavarian (or German? I have no idea!), I’ve listed the ingredients below. Get them all measured out ahead of time, then follow the video instructions below.
- 400 g AP flour
- 8 g salt
- 10 g malted barley flour
- 5 g sugar
- 15 g soft butter
- 7 g yeast
- 50 ml milk
- 190 ml lukewarm water (72 degrees)
- milk and sesame seeds for topping
Instructions (make sure you watch the video – don’t just go by this loose translation!)
- Knead slowly for 3 minutes, then a little faster for 6.5 minutes
- First rise is 20 minutes
- Each dough ball should be about 75g, 9 total
- He dusts the balls with a “dusting flour” which is 50% rye and 50% cornstartch.
- Dough balls rest for 15 minutes
- I did not dust them a second time, because I wanted to coat them with sesame seeds and I figured the flour would interfere with that. But, if you are going to shape them as he does, do the 2nd dusting.
- After you shape them, they rest for 30 minutes. Preheat the oven to 450 during this rest.
- You want a steamy environment, so put hot water in a pan on the lowest rack. See the Tips page for more info on that.
- Just before baking, I brushed them with milk and added the sesame seeds. So, I did not spray them with water as he does in the video.
- Bake for about 18 minutes.
Here’s how to make knots if you would rather go that route: