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Berliner Knüppel/ buns

by Marlene Winkler
(Germany )

My father was a baker and I saved that old receipe and some more.

Ingredients :
500g Mehl Type 550
40g Hefe
1 teespoon Zucker
1 TSP Salz
150 ml Milch
150 ml Wasser
10 g Butter

Die Hefe mit Milch und Zucker mischen.
Alle Zutaten gut kneten, bis sich der Teig von der Schüssel löst.
Zugedeckt an einem warmen Ort gehen lassen, bis sich der Teig verdoppelt hat/1 Stunde.
Auf einer Fläche mit Mehl gut durchkneten und eine Rolle formen.
Etwa 12–15 Stück schneiden und Brötchen formen.
Auf ein Blech mit Backpapier setzen.
Zudecken mit einem Tuch und noch einmal 1/2 Stunde ruhen lassen.
Mit Wasser einpinseln.

Bei 240°C 15–20 min backen.
Vor dem Schließen des Ofens 1 Tasse Wasser in den Ofen giessen.


They are really good.
I always use a bit more water.

Comments for Berliner Knüppel/ buns

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Translation for Knuppel buns or Brotchen
by: Susanna Poecker

2/3 cups milk, (warmed like a baby bottle, not hot!)
2 1/2 teaspoon yeast
1 tablespoon sugar

Mix together and let the yeast activate for 10 min.

In a large mixing bowl or mixer add:

4 cups bread flour
1 teaspoon salt
2/3 cups of tepid water
2 tablespoons of soft butter, room temperature


Add the yeast mixture and stir to combine or mix with a stand mixer machine.

Let the dough knead until the dough comes away from the sides of the bowl, about 8-10 min.

Cover with a damp warm tea towel or saran wrap and set aside for 1 hour in a warm location.

Sprinkle the counter with flour, and knead to get a smooth dough.

Roll into a long snake shape and cut between 12-15 pieces.

Roll each into a ball, then form them between your palms into an oval shape.

Lay each shaped dough onto a cookie sheet with parchment or silpat.

Cover lightly with a tea towel and let rise a 1/2 hour.

Brush each roll carefully with water or water mist with a spray bottle.

Preheat oven to 465°F (240°C).

Take a sharp razor blade and make a light 1/4 inch deep cut, on the top center lengthwise of each roll and bake immediately.

Bake the rolls for 15-20 minutes on middle rack.

Spray or sprinkle the rolls with water just before baking and again halfway through the baking period.
This forms that perfect crispy crust on the rolls.

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