Special German Buns

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Flat Rolls (with little yeast)

Ingredients

500g all-purpose flour (Type 550 in Germany)
10g salt
20g softened butter
10g malt or sugar
6g yeast (less will work)
270g cold water

Special feature:
Use a deep baking sheet and cover; if necessary, use two deep baking sheets.

Preparing the dough
Add the water and yeast to the bowl and mix lightly by hand.
Mix the flour, salt, and malt together and add to the bowl; knead on medium speed for about 6-8 minutes.
Remove the dough from the bowl and briefly "pull and fold" it into a ball.
Place the dough back in the bowl and/or in a bowl, cover, and let it rest for 6 to 8 hours in a cool place (not in the refrigerator).

Variation:
Using only 2 g of yeast, this dough can also be used to make so-called "overnight rolls"!

Further processing of the dough
After the dough has rested, the dough will have increased in volume significantly!

Remove the dough from the bowl and divide it into pieces of approximately 85 g each.
In the meantime, take a deep baking sheet and line it with parchment paper.
Briefly "round" the dough pieces (form them into balls) and place them on a lightly floured surface with the ends facing up to rest.
Once the last piece of dough is rounded, tightly round the first piece of dough, briefly dip the top side in flour, and place it on the sheet.
Then tightly round the next piece of dough, briefly dip the top side in flour, and place it on the sheet with a small gap between the dough pieces, so that the dough pieces lie in pairs on the sheet. (place them in the order they were placed during the first rounding)
Now repeat the same procedure with all the remaining pieces, placing the resulting pairs of dough pieces at a distance from each other on the baking sheet.
Then cover the baking sheet with a second baking sheet (if available) and let them rest for approximately 25 to 30 minutes.

Baking
In the meantime, preheat the oven to 446°f (230°c)

After the resting time, remove the top baking sheet and check with your finger if the dough pieces are ready.

Using a sharp knife, cut a 1 cm deep cut lengthwise into the dough pieces.

Place the second baking sheet back on top of the first baking sheet and place both sheets together in the oven without steam (on the highest possible rack).
After 15 minutes, remove the top baking sheet and brown and bake the rolls for another 5-7 minutes.

The rolls are ready when they sound hollow when tapped on the bottom!

Bread shape: Round rolls, lightly floured

Proving time: 8 to 10 hours. Resting time for dough:
25-30 minutes. Resting time for the pieces:
25-30 minutes.

Oven: Fan oven
Preheat oven to 446°f (230°c)
non-steam oven with a cover (second baking sheet or similar).
After 15 minutes, remove the top baking sheet/cover and let the rolls brown
for another 5-7 minutes.

Total baking time: 20 to 22 minutes.



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Have fun baking!