These German-style crusty bread rolls are a delightful addition to any meal, offering a perfect balance of a soft interior and a crispy crust.
In a large mixing bowl, combine the yeast, sugar, and warm water. Let it sit for about 10 minutes until frothy.
Ensure the water is warm, not hot, to avoid killing the yeast.
Add the softened butter, salt, and 3 cups of flour to the yeast mixture. Mix until combined.
Use a dough whisk or a sturdy spoon for easier mixing.
Gradually add the remaining flour, 1/4 cup at a time, until the dough forms a ball and pulls away from the bowl.
The dough should be slightly sticky but manageable.
Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
Kneading develops gluten, which is essential for the dough's structure.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
A warm, draft-free environment is ideal for rising.
Punch down the dough, divide it into 24 equal pieces, and shape each piece into an oval roll.
Use a kitchen scale for even-sized rolls.
Place the rolls on a greased baking sheet, cover, and let them rise until doubled in size, about 40 minutes.
Ensure the rolls are spaced apart to allow for expansion.
Preheat the oven to 425°F (220°C). Prepare the egg wash by beating the egg white with milk.
The egg wash gives the rolls a shiny, golden crust.
Brush the rolls with the egg wash and bake for 20 minutes until golden brown.
For a crispier crust, place a pan of water in the oven during baking.
Remove the rolls from the oven and cool on a wire rack before serving.
Allow the rolls to cool slightly to set their texture.
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