Brotchen

Difficulty: Intermediate

Prep: 20 mins

Cook: 22 mins

Yield: 8 Rolls

European-style breakfast rolls are characterized by a shatteringly crispy exterior and a soft, airy interior. This recipe utilizes a high-temperature bake and a steam-injection method to mimic professional hearth ovens.

Nutritional Information

Per Serving (1 Roll)

Nutrient	Amount	% Daily Value*
Calories	228 kcal	11%
Total Fat	0.6g	1%
Saturated Fat	0.1g	0%
Sodium	292mg	13%
Total Carbohydrates	46g	17%
Dietary Fiber	1.6g	6%
Total Sugars	0.2g	0%
Protein	6.2g	12%
Calcium	9mg	1%
Iron	3mg	16%
Potassium	65mg	1%
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

Item	Quantity	Notes
All-purpose flour	475g
Salt	1 tsp	Fine sea salt preferred
Sugar	1/4 tsp	For yeast activation
Instant dry yeast	2 tsp
Lukewarm water	284g	Approx. 100°F
Steaming water	3 cups	For the cast iron pan

Equipment

• Stand mixer with whisk and dough hook
• Digital kitchen scale
• Cast iron skillet (placed on bottom rack)
• Sheet pan with silicone liner or parchment

Directions

1. Mixing and Kneading

1. Combine Dry Ingredients: Add flour, salt, sugar, and yeast to the mixer bowl. Mix thoroughly using the whisk attachment to ensure even yeast distribution.
2. Incorporate Liquid: Switch to the dough hook. With the mixer on its lowest setting, slowly stream in the lukewarm water.
3. Develop Gluten: Knead for 5 minutes.

   Note: The dough should be firm and "dry"—it should completely clear the sides of the bowl without sticking, but remain cohesive and smooth.

2. Bulk Fermentation (First Rise)

1. Remove the bowl from the mixer and cover with a damp cloth or lid.
2. Warm Proof: Place on a hot pad (set to ~100°F) for 1 hour or until the dough has doubled in volume.

3. Oven Preparation

1. Place an empty cast iron pan on the bottom rack.
2. Position the baking rack in the upper third of the oven.
3. Preheat: Set oven to 420°F (215°C). Ensure the oven is fully up to temperature before proceeding.

4. Shaping and Proofing

1. Portioning: Weigh the total dough mass and divide by 8 (approx. 95g per roll).
2. Shaping: Knead each portion briefly to incorporate scraps. Roll into tight, smooth balls by tensioning the dough against the counter. Ensure all seams are pinched shut on the bottom.
3. Second Rise: Arrange on a lined sheet pan. Cover and place back on the hot pad for 30 minutes.

5. The Bake (Steam Method)

1. Loading: Place the sheet pan on the top rack.
2. Steam Injection: Carefully pour the 3 cups of water into the preheated cast iron pan.

   Warning: Steam burns quickly. Use oven mitts and close the door immediately to trap the moisture.

3. Bake: Cook for 22 minutes until the crust is deep golden brown and the rolls sound hollow when tapped on the bottom.
4. Cooling: Transfer immediately to a cooling rack. Allow to cool completely to prevent the interior from becoming gummy.

Serving & Reheating

1. Preheat toaster oven or oven to 400°F.
2. Hydrate: Lightly brush or spray the exterior of the rolls with water on all sides.
3. Crisp: Bake for 10 minutes and serve immediately.