Lye rolls?

[anne in apex]

My husband read a thread on one of his boards requesting a recipe for the following:

Lye rolls are a baked specialty in Germany, especially in Bavaria and Swabia. They are made by glazing bread rolls with a lye solution before baking. The German name is Laugensemmel (Bavarian), Laugenweckle (Swabian) or Laugenbrötchen (everywhere else in Germany). In some parts of Asia they are known as Laugen Rolls.

The same lye solution is also used for preparing Brezen; outside of Germany, the only baked food being commonly glazed with this solution is the pretzel. (from Wikipedia).

Does anyone have a resource on how to make these?

[Inge 1505]

They are not actually lye rolls, but yeast dough rolls which are dipped into a 3% solution of sodium hydroxide in water before baking.

It is difficult to get chemicaly pure sodium hodroxide in Germany as it can cause chemical burn and must be handled with care. You can get a 33% percent solution from a nice baker and thin it down to 3% or buy it pure in form of compressed powder tablets at the pharmacy. Pharmacies do not usually sell it to everybody though due to the caustic reaction. Make sure your sodium hydroxide is chemically pure as my drain pipe cleaner for example is mostly sodium hydroxide, too, but you would not want to put it on your rolls.

When making the solution keep children and pets away, wear rubber gloves and use a bowl and spoon that are non-reactive, such as an ovenproof glass dish and a steel wire wisk. Best wear glasses, too.
Always fill in water first and than add sodium hydroxide in degrees, as heat will develop, stirring carefully. Make sure you have a 3% solution, no more than 4%.

For 4 cups water use 1 oz pure sodium hydroxide. Take care of above instructions.

Here is a basic recipe. Have not tried it yet.


Laugenbrötchen (Laugen Rolls)

Dark brown savory german rolls. Ideal with cheese, cold cuts or a nice cold beer.
NOTE: Sodium hydroxide is caustic, handle with care, read instructions carefully! Even though the pH-value of the solution is between 13 and 14, the pH-value of the crust will be no more than 8 or 9 due to chemical reactions. If using salted butter use less salt.

Sodium hydroxide solution:
4 cups water
1 oz sodium hydroxide (chemically pure)

Yeast Dough:
4 cups all-purpose flour
1 tsp active dry yeast
1 tsp sugar
1 3/4 tsp salt
3 tbsp butter, unsalted, softened
1 cup milk, lukewarm

For Sodium hydroxide solution:.
Keep children and pets away!
Use bowl and wire wisk or spoon that are chemically non-reactive. The solution produces heat, so be careful. I use an ovenproof glass bowl and a steel wire wisk.
ALWAYS ADD WATER FIRST! Only then dissolve sodium hydroxide in batches. Watch heat reaction.
Leftover solution can be reused when properly labeled and safely stored in a glass bottle away from children and away from beverages.

For yeast dough:.
Mix yeast, sugar and milk in a small bowl, add about 1 cup flour and stir until smooth. Let rise covered in a warm place until visibly risen in volume. About 15 minute.
In a larger bowl mix 2 cups flour, the yeast mixture, salt and soft butter. Add enough of the last cup of flour to make a firm, dry yeast dough. Knead well, about 10 minutes by hand.
Put dough in a clean bowl, cover and let rise until doubled in volume, about 60-90 minutes.
Form 12 round or oblong rolls (or Pretzel)and let rise again until doubled in volume, about 25 minutes. Preheat oven to 400°F.
Line baking sheets with parchment paper. Using rubber gloves, dip rolls for 30 seconds in sodium hydroxide solution and put on baking sheets.
Slash rolls with a sharp knife either cross-wise or on the diagonale, depending on shape. Sprinkle with coarse salt.
Bake for 20-25 minutes until desired browning.
These will loose their special flavor and texture within a few hours, so best eat fresh. .

[anne in apex]

Wow, Inge, that's a terrific response. My DH is posting a link to this thread so the original poster can see it. Thanks!!!!!

ETA: that sounds a little scary, all that hazardous material!

[Inge 1505]

It is not all that scary , actually. You could dip the rolls into the solution without rubber gloves, washing your hands carefully afterwards. They might turn a little red only if your skin is sensitive.
It's only the undissolved stuff that is really all that caustic. You have probably done something similar in chemestry in school.
Only it is better to make sure people are careful.

[Inge 1505]

Look here if you want an input on how to skip the lye bath:
http://www.thefreshloaf.com/recipes/pretzels

[Chef #366283]

HI,
I have been very successful with baking soda - is that what ya'll are talking about with hydroxen something? I don't use goggles or gloves (maybe I have been too careless?) - anyhow turned out great. As a shortcut if I am pressed for time I'll take frozen bread dough , thawed and shape that into rolls.
No problems. Let me know if you want the recipe.
Susanna

[Inge 1505]

Double post.

[Inge 1505]

Hi Susanna,

No it is not. Baking soda is sodium bicarbonate. It does not cause chemical burn as sodium hydroxide can but has the advantage of not needing special care and attention.
You can make lye rolls with a similar to the original taste by using baking soda solutions, but the "real" flavor is slightly "soapy" and comes from using the hydroxide.

SODIUM HYDROXIDE SOLUTIONS MUST NEVER BE HEATED! as is usually done with baking soda solutions.

Welcome to Zaar.

[-Sylvie-]

There is also a simple recipe here on Zaar. You just use baking soda to make the solution. I have tried them myself.

Bretzel Rolls (Bavarian Pretzel Sandwich Rolls)