We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Laugen rolls

Pretzl style white rolls

Like this? Share it with your friends.


Report abuse

These rolls are unique in that they have to be poached in boiling water before putting them in the oven! The recipe originates from southern Germany and Austria and authentically requires the poaching water to have caustic soda or lye (= lauge in German) in it. If you're a plumber or builder you might be familiar with lye but it's definitley not on the shelf of most bakers, nor indeed in the Shipton Mill shop. Lye requires care in handling so in this recipe I'll be using sodium bicarbonate or baking soda instead. The alkaline solution of baking soda promotes reactions which enhance flavour and so these rolls are all about a really tasty and tangy brown crust.

Ingredients

500g Canadian strong white bread flour

200ml skimmed milk

100ml boiling water

teaspoon sugar

5g dried yeast

8g fine salt

For the poaching solution

1 liter water

2 teaspoons salt

4 teaspoons baking soda

For coating

poppy seeds

flaked sea salt

Equipment

Slotted spoon, baking paper

Method

In a bowl combine the white flour and salt. In a jug add the boiling water to the skimmed milk and then add the dried yeast and sugar. Mix well with a small whisk and leave aside for 5 minutes to get the yeast active. Then add the liquid to the flour, mix and knead for 10 minutes into a good dough. Coat with a little bit of sunflower oil and leave aside for an hour to rise. Alternatively you can do this stage overnight in your fridge. Now take the dough and form into 10 balls. Form them firmly in the palm of your hand and then lay them out on baking paper on a heavy baking sheet. Cover with a damp tea towel and set aside for about half an hour. Put your oven on at 220C and prepare your poaching solution. Dissolve the salt and baking soda in the liter of water and get it to the boil in a pan. Using a slotted spoon place the rolls in the boiling solution for one minute, remove and place back on the baking paper. Now slash the top of the rolls with a cross pattern to a depth of about 1cm and coat with flaked sea salt. You can also use poppy seeds. Bake in the oven for 10 minutes at 220C and then lower the temperature to 180C for a further 5 minutes. The rolls should be nicely browned! Remove from the oven and cool for a short while on a wire rack. They are delicious warm and especially with savoury snacks such as boiled eggs.

Added by: Steve Bell


Tags: Bread White Rolls

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...