These rolls are perfect for bratwurst, featuring a golden crust and soft interior.
Combine the flour, yeast, sugar, and warm water in a mixing bowl until a shaggy dough forms.
Ensure the water is warm, not hot, to activate the yeast without killing it.
Let the dough rest for 20 minutes to hydrate the flour.
This step helps improve the dough's texture and elasticity.
Add the salt and butter to the dough and knead until smooth and elastic.
Knead on a lightly floured surface to prevent sticking.
Cover the dough and let it rise until doubled in size, about 1 hour.
Place the dough in a warm, draft-free area for the best rise.
Divide the dough into 10 equal pieces and shape into rolls.
Use a kitchen scale for evenly sized rolls.
Place the rolls on a parchment-lined baking sheet and let them proof until doubled in size.
Cover the rolls with a damp cloth to prevent drying out.
Preheat the oven to 450°F and prepare a steam pan.
Adding steam helps create a crusty exterior.
Brush the rolls with beaten egg and score the tops with a sharp knife.
Scoring allows the rolls to expand evenly during baking.
Bake the rolls for 15 minutes or until golden brown and hollow-sounding when tapped.
Rotate the baking sheet halfway through for even baking.
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