BRÖTCHEN | Kräuterbrötchen GERMANY herb bread rolls

  • 500 g white wheat flour t550
  • 250 ml milk, full-fat, warmed to 38ºC
  • 60 g butter, softened
  • 1 egg
  • 2 tbsp fresh herbs (oregano, rosemary, sage, thyme), chopped small
  • 15 g yeast
  • 1 tsp salt
  • 1 tsp sugar
  • Milk for milk wash

Combine 150 g flour with 250 ml milk, yeast and sugar, leave to rise for two hours.

Sieve the remaining flour directly into a large bowl, work in the butter and egg, add the herbs and the yeast mixture. Knead into a soft dough, about 15 minutes. Cover and leave for 45 minutes, degas, leave for an hour. Grease a baking tray.

Punch back the dough, cut into 85 g pieces and shape into balls. Place each ball on the baking tray close to each other in a semi-circle. Leave to rise for an hour or more if necessary until they have doubled in volume. Apply the milk wash.

Preheat the oven to 200°C.

Bake on top and bottom heat in the middle rack for 25 minutes.