My Hard Rolls for Bratwurst

Recipe by Red_Apple_Guy
READY IN: 6hrs 15mins
SERVES: 5-7
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no lumps.
  • Let the dough sit covered for 20 minutes.
  • 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.
  • Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min covered.
  • Stretch and fold and place dough in fridge overnight covered.
  • Next morning, If the dough didn't double in volume, let it sit out until it does.
  • Divide into 10 pieces weighing 85 to 88 g each and shape as desired.
  • Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
  • Cover dough with oiled plastic and let proof until it's 1.5 to twice it's volume.
  • Brush on egg wash if desired and score once down the middle.
  • 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.
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