​BRÖTCHEN (GERMAN BREAKFAST ROLLS)
Steve Smith, who was stationed at a U.S. Navy base in Germany in the 1960s, remembered brötchen with great fondness. They really need a steam oven, but you can create something like it by using ice cubes in a roasting pan (the bottom of your broiler pan is a good choice).

Warning! Don’t open the oven to check or to remove rolls without cracking it first to allow the steam to escape. You don’t want to burn your face!
 
Though these brötchen are pretty close, it’s hard to recreate genuine rustic European bread with different flour and equipment.   

​PREHEAT OVEN 450° during last rise             BAKE Reduce heat to 425° and bake 18-25 minutes                                                                     

INGREDIENTS                                                         
4 c bread flour
½ t yeast OR 2¼ t yeast  Use the larger amount of yeast for a second rise on the same day or the small amount for overnight rising.
1¼ t salt
OPTIONAL: 1½ t malt powder
1½ cups water OR
¾ c milk
¾ c water
 
2 handfuls of ice cubes, for baking
 
DIRECTIONS

1. Mix flour, yeast, salt and malt in mixer bowl.
2. Add water (or milk and water) to the flour and stir until it forms a shaggy ball.
3. Knead until the dough is smooth, and no longer sticky.
4. Place the dough back in the bowl, cover, and set in a warm spot until doubled, about 1 hour.
5. Divide into 8 or 9 and shape into oval rolls. Make a ¾” deep slash in each roll, lengthwise.
6. Let rise another hour OR cover with plastic film, and set in the fridge overnight.
7. When ready to bake, remove the rolls from the fridge, put an empty roasting pan on the lowest rack of the oven and preheat.
8. When oven is hot, slide the rolls into the oven, and immediately add the ice cubes to the roasting pan.

Bake 18 to 25 minutes, until the rolls are golden and hollow sounding when tapped with the back of your knuckle.