Bread rolls with yeast water: crispy & fluffy

Today I have a new recipe for rolls with yeast water for you. They are just wonderfully crispy and have a wonderfully loose crumb. Just like delicious breakfast rolls have to be. They manage entirely without industrial yeast, which I find really fascinating ... ♥

Brötchen mit HefewasserIn doing so, I inevitably have to keep thinking that I actually didn't want to grow yeast water at all and thought I don't need “something like that”. After all, my three other sourdoughs also want to be cared for and baked. but Yeast water is just so awesome and I'm really glad that my curiosity won out in the end!

Of course, I've also thought of a variant for you if you don't have yeast water. Although I can really only recommend you to breed one. It's really super easy! You can find more here  Bread roll recipes with yeast water and here recipes for Bread with yeast water.

However, with this recipe, too, I have to say that I don't bake the rolls fresh in the morning, but only take them out of my freezer and briefly bake them. It works wonderfully and so I can prepare it in peace when I have the time. Because that would take me far too long with the walking times until breakfast. If you're looking for a roll recipe that allows you to bake fresh rolls in the morning without much effort, I really mean you Breakfast rolls with yogurt recommend. You only need to cut them off in the morning and immediately put them in the preheated oven. But now back to my bread rolls with yeast water, be sure to try this recipe out soon ... You may need some preparation and some walking time, but you will be rewarded with super loose, aromatic and crispy rolls! ♥

Brötchen mit Hefewasser

Brötchen mit Hefewasser

Ingredients for the rolls with yeast water:

Yeast water poolish:
  • 150g wheat flour type 550
  • 150g Yeast water, Recipe here (if you don't have yeast water, take 1g yeast + 150g water)
Dough:
  • 120g Lievito Madre, refreshed or alternatively 5g fresh yeast
  • 150g Yeast water (if you don't have yeast water, take 1g yeast + 150g water)
  • 150g spelled flour type 630
  • 200g wheat flour type 550
  • approx. 50g milk (depending on the flour, a little more or less)
  • 10g butter
  • 14g salt
  • 5g Baking malt active
  • 10g barley malt syrup / honey

Prepare bread rolls with yeast water:

Preparations:
  1. Poolish: Mix all ingredients briefly together.
  2. Then cover and let mature for 4 hours at room temperature.
  3. Then put in the refrigerator and let ripen for about 2-4 days (or longer up to a maximum of 7 days).
  4. Lievito Madre Freshen up 4-24 hours before preparing the dough.
On the baking day:
  1. Mix the yeast water, Poolish, Lievito Madre and barley malt syrup briefly.
  2. Add the flour and knead briefly. Then let it rest for 30 minutes (autolysis).
  3. Add milk, baking malt and honey, knead for 10-15 minutes at medium speed (I: level 1). In the last minutes of the kneading time, add butter, salt and, if necessary, some milk in sips.
  4. Cover the dough in an oiled bowl / dough tub and let rise for about 2 hours in a warm place (28-30 ° C) (at room temperature, the rising time roughly doubles). Fold right at the beginning and again after about 1 hour (stretch & fold).
  5. Then divide the dough into 8-10 parts and one at a time round dough to shape. Let rest covered for 10-15 minutes.
  6. Then turn it around (the end is now on top) and carefully pull it apart slightly oval and roll it up tightly into a cylinder. Then roll it a little oblong on the work surface.
  7. Leave to rest for about 90 minutes at room temperature (20-22 ° C) in the baker's linen (or a sturdy tea towel). To do this, pull up the fabric between the dough pieces so that they are lightly supported.
  8. Preheat the oven in good time to 250 ° C top / bottom heat, preferably together with a baking steel or baking sheet.
  9. After the rising time, distribute the dough pieces on a sheet of parchment paper / baking mat or on a baking sheet (perforated if possible). Make one quick cut lengthways.
  10. Place in the preheated oven (bottom shelf), steam vigorously once and lower the temperature to 230 ° C.
  11. Bake for 20-22 minutes. After 10 minutes, open the oven door wide once and let the moisture out.
  12. After baking, let the rolls cool with yeast water on a wire rack.

Preparation with the Thermomix®:

Preparations:
  1. Poolish: Mix all ingredients briefly together or put them in the mixing bowl, 30 seconds / dough kneading setting.
  2. Then cover and let mature for 4 hours at room temperature.
  3. Then put in the refrigerator and let ripen for about 2-4 days (or longer up to a maximum of 7 days).
  4. Lievito Madre Freshen up 4-24 hours before preparing the dough.
On the baking day:
  1. Add the yeast water, Poolish, Lievito Madre and barley malt syrup to the mixing bowl, 2 min. / Speed 2.
  2. Add flour, 1 min / dough kneading setting. Then let it rest for 30 minutes (autolysis).
  3. Add milk, baking malt and honey 5 min / dough setting. In the last few minutes, add butter, salt and, if necessary, sips of milk through the opening in the lid.
  4. Cover the dough in an oiled bowl / dough tub and let rise for about 2 hours in a warm place (28-30 ° C) (at room temperature, the rising time roughly doubles). Fold right at the beginning and again after about 1 hour (stretch & fold).
  5. Then divide the dough into 8-10 parts and one at a time round dough to shape. Let rest covered for 10-15 minutes.
  6. Then turn it around (the end is now at the top), pull it apart very carefully, slightly oval, and roll it up tightly into a cylinder. Then roll it a little oblong on the work surface.
  7. Leave to rest for about 90 minutes at room temperature (20-22 ° C) in the baker's linen (or a sturdy tea towel). To do this, pull up the fabric between the dough pieces so that they are lightly supported.
  8. Preheat the oven in good time to 250 ° C top / bottom heat, preferably together with a baking steel or baking sheet.
  9. After the rising time, distribute the dough pieces on a sheet of parchment paper / baking mat or on a baking sheet (perforated if possible). Make one quick cut lengthways.
  10. Place in the preheated oven (bottom shelf), steam vigorously once and lower the temperature to 230 ° C.
  11. Bake for 20-22 minutes. After 10 minutes, open the oven door wide once and let the moisture out.
  12. After baking, let the rolls cool with yeast water on a wire rack.

Brötchen mit Hefewasser Brötchen mit Hefewasser Brötchen mit Hefewasser Brötchen mit Hefewasser Brötchen mit Hefewasser Brötchen mit Hefewasser

Brötchen mit Hefewasser

Brötchen mit Hefewasser

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11 thoughts on “Brötchen mit Hefewasser: knusprig & locker”

  1. Hello!

    Since there is currently no yeast available, I dared to try yeast water. That seems pretty active now too. Just made the pre-dough.
    My question now is, do you think you could let the main dough rise overnight? If so, then more at room temperature, or normal, like with yeast, cold dough?
    Since I haven't had any experience with yeast water yet, I don't know how it works.
    I would appreciate a short answer.
    Warm greetings
    Julia

    1. cookieundco

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!
      Do you need another answer?

      Sincerely,
      Sonja

  2. Hello, do you bake the rolls completely and then freeze them and then briefly bake them (how long and at what temperature?) Or do you freeze the rolls raw?

    1. cookieundco

      I finish baking them, not too dark. Then bake frozen for 10 minutes at about 160 °, if necessary leave to lie in the residual heat for a few more minutes. Something always depends on your stove.

      Best regards,
      Sonja

  3. Hi there,
    do I have to / should I freshen up my yeast water beforehand?
    Mine has been in the fridge for some time and the other recipes that I have known so far with yeast water always have to be refreshed beforehand.

    1. cookieundco

      I would do a test ... mix it with a little flour like a pre-dough and see if it develops well. If it does that within a few hours, you don't need to refresh.

      LG Sonja

  4. Hello 🙂
    Can you make bread from this recipe instead of rolls? If so, do I have to pay attention to something important?
    Thank you in advance and have a nice weekend ☺️

    1. cookieundco

      Hi there,

      yes that should work, in principle only bake longer and possibly lengthen the piece cooked food a little.

      Many greetings,
      Sonja

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