From "Homemade Rye Bread According to Kristina" translated by duonyte on Food.com from the Lithuanian language. I've modified it keeping the same proportions in the final bread. It's a very good, dense bread that I love.
This is a recipe developed for the resort Dad managed in Arkansas. You can of course substitute a less expensive cut of beef or add mushrooms. Preparation time is mostly resting the sliced beef in the fridge.
This makes a pound of dough which makes one stromboli or two 10 inch pizzas. It's my go-to white flour dough for flat breads and stromboli. I often substitute up to 33% whole wheat for a healthier dough.
From a forum discussion on TheFreshLoaf.com and other sources these hard rolls are very good with brats. Shape them round and leave off the egg wash for a Brochen (German Hard Rolls) or shape them round with the egg wash for a NY style hard roll.
I love the Tangzhong or water roux method for bread. It produces the softest bread or rolls with excellent flavor. I've added sourdough to this, but a poolish would work well, too. Just use 1/2 cup water and 1 scant cup of flour and add 1/8 teaspoon of yeast. In a few hours at room temperature, covered, you'll have a flavorful base for the bread to go along with the water roux. The poolish will rise and be bubbly with a nice aroma.