My Hard Rolls for Bratwurst

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.

• Ready In: 6 hrs 15 mins
• Serves: 5-7
• Yields: 10 buns or rolls

Ingredients

• 500  g flour (unbleached all purpose 4 cups)
• 313  g water (11 ounces)
• 10  g salt (1 2/3 teaspoons table salt)
• 3  g instant yeast (1 teaspoon)
• 5  g sugar (1 teaspoon)
• 10  g butter (2 teaspoons)
• 1  egg (beaten with 1 teaspoon water for optional wash)

Directions

1. Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no lumps.
2. Let the dough sit covered for 20 minutes.
3. Sprinkle the salt over the dough, tip onto a lightly floured counter and knead for 3 minutes until the dough is uniform and somewhat smooth. Cover and let rest 10 minutes.
4. Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min covered.
5. Stretch and fold and place dough in fridge overnight covered.
6. Next morning, If the dough didn't double in volume, let it sit out until it does.
7. Divide into 10 pieces weighing 85 to 88 g each and shape as desired.
8. Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
9. Cover dough with oiled plastic and let proof until it's 1.5 to twice it's volume.
10. Brush on egg wash if desired and score once down the middle.
11. Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the pan and bake for 7 more minutes or until 200F internally.