SEMMEL ROLLS- (BAVARIAN BREAD ROLLS)

Semmel Rolls- (Bavarian Bread Rolls) image

Delicious Semmels easily made with your stand mixer. These have a wonderful crisp and chewy crust. Great for sandwiches or burgers hot off the grill. Fabulous with butter while still warm. :) This recipe is more of a hamburger/ sandwich bun vs a dinner roll. I suppose you could make them smaller but would need to adjust baking time. I found this recipe duplicated on several websites so I am not sure exactly who to credit it to. I made several changes to the original recipe to suit our taste. The recipe calls for 1/4 ounce of yeast but I often add an additional tsp of yeast if I am going to use all of the flour. I can usually tell by the weather if I am going to need all of the flour (damp, humid).

Provided by Brenda.

Time 3h10m

Yield 12 Rolls, 12 serving(s)

Number Of Ingredients 10

Ingredients

5 1/2 cups bread flour (divided, you may not need all of the flour)
1/4 ounce dry yeast (approx 2 1/2 tsp)
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 cups warm water (105-110 degrees)
1 teaspoon malt extract or 1 teaspoon unsulphered molasses
1 egg
1 egg white
1 tablespoon shortening
cornmeal, for dusting

Steps:

Measure 4 1/2 cups of flour into a mixer bowl.
Add the yeast, sugar, and salt. Stir to blend well.
Pour in the warm water and malt extract.
Mix for 1 minute with a flat paddle beater until a smooth and heavy batter forms.
Add the egg, egg white, and shortening.
Beat together until the mixture is smooth.
Switch to dough hook.
Add remaining flour if needed-- 1/4 cup at a time -- until the dough is on the softer side of firm. You want it to clear the side of the mixer bowl without sticking.
Knead the dough with dough hook for 8-10 minutes.
Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside in a warm place until double in bulk, about 1 hour.
Uncover the bowl and punch down the dough with your fingers tips.
Cover the bowl and allow the dough to double in volume again, about 45 minutes.
Place the dough on work surface and loosely roll it into a 12-inch long cylinder.
With a sharp knife cut into 12 equal pieces and shape the pieces into smooth balls.
Cover loosely and allow to relax for 5 minutes.
Flatten each roll with your hand to about 1/2 inch thick.
Dust lightly with cornmeal.
With the handle of a wooden spoon or similar object, press a deep indentation into the top of each roll almost like you were using the side of your hand to split the rolls in 2 halves. Press firmly and deeply, almost to the bottom. As each roll is shaped, place it face down on a greased or parchment lined baking sheet.
Cover the rolls with a lint free towel or loose plastic wrap and let them rise an additional 40 minutes at room temperature. They will be slightly less than doubled.
In the meantime, prepare the oven by placing a pan on the bottom oven rack. Twenty minutes before baking, preheat the oven to 450 degrees.
Five minutes before the rolls are to go into the oven, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the rolls. Be sure to use Hot water.
Uncover the rolls, carefully turn them right side up, and spritz lightly with an atomizer of water.
Place the pan of rolls on the middle shelf of the hot oven.
After three minutes lightly spritz the oven walls with water.
Midway through the bake period turn the sheet around so that the rolls bake evenly. They are done when crispy brown all over, in about 20-25 minutes.
Remove the rolls from the oven and cool on cooling rack.