Ingredients for My Hard Rolls For Bratwurst
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How to Make My Hard Rolls For Bratwurst
- In a large bowl, combine warm water (105-115°F), yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Add the salt, oil, and 2 cups of the flour. Mix until a shaggy dough forms.
- Gradually add the remaining flour, kneading until the dough is smooth and elastic (about 8-10 minutes).
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 12 equal portions.
- Shape each portion into a round roll. For German Brochen, skip the next step.
- For New York-style rolls, brush each roll with egg wash (1 large egg beaten with 1 tablespoon of water).
- Place the rolls onto a baking sheet lined with parchment paper, leaving some space between them.
- Cover loosely and let rise for another 30-45 minutes.
- Preheat oven to 400°F (200°C).
- Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Let the rolls cool completely on a wire rack before serving with your favorite bratwurst.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
5g
Fat
7g
Carbs
25g
