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My Hard Rolls For Bratwurst

My Hard Rolls  For Bratwurst


From a forum discussion on and other sources these hard rolls are very good with brats. Shape them round and leave off the egg wash for a Brochen (German Hard Rolls) or shape them round with the egg wash for a NY style hard roll.

Cooking Time

Preparation Time : 360

Cook Time : 15

Total Time : 375


Serves 5-7

  • 500g flour (unbleached all purpose 4 cups)

  • 313g water (11 ounces)

  • 10g salt (1 2/3 teaspoons table salt)

  • 3g instant yeast (1 teaspoon)

  • 5g sugar (1 teaspoon)

  • 10g butter (2 teaspoons)

  • 1 egg (beaten with 1 teaspoon water for optional wash)


  • 01

    Mix dough and let sit covered for 30 minutes.

  • 02

    Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min covered.

  • 03

    Stretch and fold and place dough in fridge overnight covered.

  • 04

    30 min after placing in the fridge, stretch and fold one last time and back in the fridge.

  • 05

    Next morning, If the dough didn't double in volume, let it sit out until it does.

  • 06

    Divide into 10 pieces weighing 85 to 88 g each and shape as desired.

  • 07

    Preheat oven to 450 F with a pan for steaming at the bottom of the oven.

  • 08

    Cover dough with oiled plastic and let proof until it's 1.5 to twice it's volume.

  • 09

    Brush on egg wash if desired and score once down the middle.

  • 10

    Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the pan and bake for 7 more minutes or until 200F internally.



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