Crusty Hand-Kneaded Brötchen Rolls

What you need

• 500 g (4 cups) bread flour
• 7 g (2 1/4 tsp) active dry yeast
• 150 ml (2/3 cup) lukewarm water
• 150 ml (2/3 cup) lukewarm whole milk
• 1 tsp sugar
• 10 g (2 tsp) salt
• 15 g (1 tbsp) soft butter

Method

Restated from the original video

1. 1

   Stir the yeast and sugar into the water and milk and leave until foamy on top, 5-10 min.

2. 2

   Combine the flour and salt in a large bowl. Add the yeast mixture and the butter and mix into a shaggy dough.

3. 3

   Knead on a lightly floured surface until smooth and springy, about 10 min. The dough should be soft and only slightly tacky; work in a spoonful of extra flour only if it sticks badly.

4. 4

   Put the dough in a clean bowl, cover and leave in a warm place until doubled, 1-1.5 hours.

5. 5

   Turn the dough out, press out the air and divide it into 10 equal pieces of about 85 g.

6. 6

   Shape each piece into a tight ball by folding the edges underneath, then roll it seam side down under a cupped hand on the counter.

7. 7

   Set the rolls on a baking sheet lined with baking paper, well spaced. Cover and let them rise until puffy and nearly doubled, 30-45 min.

8. 8

   About 20 min before baking, heat the oven to 220 °C (425 °F) with an empty metal tray on the lowest shelf.

9. 9

   Brush the rolls lightly with water and cut a slash about 1 cm deep along the top of each with a very sharp knife.

10. 10

    Slide the rolls into the oven, toss a handful of ice cubes onto the hot tray below and shut the door quickly to trap the steam.

11. 11

    Bake until deep golden and hollow sounding when tapped underneath, 18-20 min.

12. 12

    Cool on a wire rack for at least 20 min before cutting.

Imported from mannyschoiceflour.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.