🥖 Original DDR Rolls – Just as Fluffy as Back Then! 🏙️🍞

Craving the crispy rolls from your childhood, like the ones you could get all over East Germany? With this recipe, you can bring that authentic taste back home. Crispy on the outside, airy on the inside – perfect for your breakfast or dinner! 🌅🍽️

🛒 Ingredients:

• 500 g wheat flour (Type 405 or 550)
• 300 ml lukewarm water 💧
• 10 g fresh yeast (or 1 packet of dry yeast)
• 1 tsp salt 🧂
• 1 tsp sugar
• 20 g soft butter 🧈

Alternatives: You can substitute part of the wheat flour with spelt or rye flour for a heartier flavor 🌾.

👩‍🍳 Instructions:

1. Prepare the yeast: Dissolve the yeast in a little lukewarm water with sugar and let it sit for about 5-10 minutes until it foams slightly.
2. Knead the dough: Place the flour in a bowl, add the yeast mixture, remaining water, butter, and salt. Knead everything into a smooth dough. Cover the dough and let it rise in a warm place for about 1 hour until it has doubled in size.
3. Shape the rolls: Knead the dough on a floured surface and divide it into 8-10 equal pieces. Shape these into round or oval rolls and place them on a baking tray lined with parchment paper. Cover and let rise for another 20 minutes.
4. Bake: Preheat the oven to 220°C (top/bottom heat). Lightly brush the rolls with water and optionally dust them with a bit of flour. For an extra crispy crust, place an ovenproof dish with water in the oven. Bake the rolls for about 20-25 minutes until golden brown. 🕒
5. Enjoy: They taste best fresh out of the oven, especially when still warm with butter or jam! 🍯

💡 Tip:

• DDR rolls freeze well. Simply let them thaw at room temperature and briefly reheat – you’ll always have fresh rolls on hand! ❄️
• Perfect as a base for sandwiches or the classic “Bemme” with cheese and sausage. 🧀🥓

FAQs

1. Can I use whole wheat flour instead of regular wheat flour?
Yes, you can substitute whole wheat flour, but the texture will be denser. To maintain some of the original fluffiness, consider using a mix of whole wheat and all-purpose flour.

2. What can I use instead of fresh yeast?
You can use dry yeast as a substitute. For this recipe, use 1 packet (about 7 g) of dry yeast in place of 10 g of fresh yeast.

3. How can I make the rolls extra crispy?
For an extra crispy crust, place a dish of water in the oven while baking. This creates steam, which helps form a crunchy exterior.

4. Can I add seeds or other toppings to the rolls?
Absolutely! You can sprinkle sesame seeds, poppy seeds, or oats on top before baking for added texture and flavor.

5. How should I store leftover rolls?
Store the rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them. To reheat, thaw at room temperature and bake at a low temperature for a few minutes.

6. Can I prepare the dough in advance?
Yes, you can prepare the dough and let it rise overnight in the refrigerator. This slow fermentation enhances the flavor. Let the dough come to room temperature before shaping and baking.

7. Why didn’t my rolls rise properly?
This could be due to the yeast being inactive. Ensure your yeast is fresh and the water temperature is lukewarm (around 37°C/98°F) to activate the yeast without killing it.

8. Can I make these rolls without butter?
Yes, you can substitute the butter with a neutral oil or margarine, but it may slightly alter the flavor and texture.

9. What is the best way to reheat frozen rolls?
Let the frozen rolls thaw at room temperature, then bake them in a preheated oven at 180°C (350°F) for 5-10 minutes to refresh their texture.

10. Can I make smaller or larger rolls with this recipe?
Yes, you can adjust the size of the rolls as desired. Just remember to adjust the baking time accordingly – smaller rolls will need less time, while larger rolls will need more.