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13 May, 2016

Baby Rolls – Milchbroetchen

Comments : 2 Posted in : Bread on by : Detlef

Today I baked some Baby Rolls  or Milchbroetchen how we call them in Germany. These are some typical rolls I know from my childhood. You got them at every bakery and they were so yummy.
I looked for a good recipe for a while and today I came across one I thought that might be the right one.

Milchbroetchen

I know these rolls are baked a bit dark. Some of my ones opened a bit to wide, but the one on the left in the middle looks perfect.

What you need:

250 g high grade wheat flour
500 g plain wheat four
2 tsp salt
2 ½ tsp instant yeast
1 tsp malt extract, I used brewers malt
25 gr butter soft
300 g milk
100 – 150 g water

Mix all ingredients except the butter in a mixer until the dough starts to get together, then add the butter.
Depending on the flour and on the humidity you need more or less water. So start with 100g water and add more if necessary.
This dough needs to be soft and tough. If you take some dough out and spread it between your fingers you need to be able to get a very thin film of dough that is elastic and semi transparent.
This dough is one of the most difficult I ever did. It needs to be soft, but with low amount of butter, because you do not want to get the texture of a buttery roll. And it needs to be strong and stiff so you can form the rolls out of it and that they keep the shape.

Once the dough is mixed let it rest for 30 – 60 min. After that fold it 3 times and let rest for another 30 min. Do this 3-4 times.
Then divide the dough into 12 pieces and form round balls out of it.

With the back of a large knife press the ball into two half’s. Get it nearly cut through and place it then on a baking tray.

Let rest for another hour or until they doubled size.

Mix an egg yolk with some milk and brush the rolls.

Bake at 180 to 200 C for about 15 to 20 minutes or until brown.

 

Baby Rolls - Michbroetchen
These are traditional rolls available in nearly all areas of Germany.
Ingredients
  • 250 g high grade wheat flour
  • 500 g plain wheat four
  • 2 tsp salt
  • 2 ½ tsp instant yeast
  • 1 tsp malt extract, I used brewers malt
  • 25 gr butter soft
  • 300 g milk
  • 100 - 150 g water
Instructions
  1. Mix all ingredients except the butter in a mixer until the dough starts to get together, then add the butter.
  2. Depending on the flour and on the humidity you need more or less water. So start with 100g water and add more if necessary.
  3. Once the dough is mixed let it rest for 30 - 60 min. After that fold it 3 times and let rest for another 30 min. Do this 3-4 times.
  4. Then divide the dough into 12 pieces and form round balls out of it.
  5. With the back of a large knife press the ball into two half’s. Get it nearly cut through and place it then on a baking tray.
  6. Let rest for another hour or until they doubled size.
  7. Mix an egg yolk with some milk and brush the rolls.
  8. Bake at 180 to 200 C for about 15 to 20 minutes or until brown.

 

2s COMMENTS

2 thoughts on : Baby Rolls – Milchbroetchen

  • Luise
    August 3, 2016 at 3:49 pm

    Your posts are so interesting! 🙂
    I have a question on baking Milchbrötchen.
    Do I have to use 250g high grade wheat flour?
    Can I just use 750g(250+500)of plain wheat flour?

  • Detlef
    August 5, 2016 at 10:26 pm

    Hello Luisa,
    sure you can use all normal wheat flour, but the dough will not develop as much gluten and the rolls will not be as soft. You can compensate this with a longer resting time and 2-3 more folds of the dough.
    Give it a try and I would love to see your results, so keep posting 🙂 …

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