BLUE WINDOW | Food Travels in the Alps | Mutschli (crispy bread rolls)

Mutschli SWITZERLAND crispy bread rolls

Also known as milchbrötchen (milk buns), these are the crispy rolls.

Wheat Version

600 g white wheat t550 flour
280 ml milk, lukewarm
1 egg separated
50 g butter, softened
35 g leaven
30 g honey
20 g yeast
15 g barley malt
Salt, large pinch

Sieve flour into a large bowl, add salt. Work butter into flour. Dissolve yeast in milk with honey. Pour into flour, add egg white, knead into a soft dough. Leave to rise for an hour, degas, leave for a further hour. Divide dough into 60 g balls, knead, place on buttered baking tray, leave for an hour. Preheat oven to 200°C. Brush rolls with beaten egg yolk loosened with a little milk. After 20 minutes, when the buns are turning brown, spray cold water into the top of the oven. Repeat again within two minutes. Remove rolls from oven eight minutes later.

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Spelt Version

500 g white spelt flour
240 ml milk
50 ml milk, lukewarm
20 g yeast
Salt, large pinch
Flour, for dusting

Dissolve yeast in 3 tablespoons of milk, add 2 tablespoons of flour, stir and leave to foam, about an hour. Sieve flour into a bowl, add salt, yeast mixture and milk. Knead into a smooth dough. Leave to rise for an hour, degas, leave for a further hour. Shape into 50 g balls, place on buttered tray. Leave to rise, 30 minutes. Preheat oven to 200°C. Brush rolls with water, and a dusting of flour. Bake for 30 minutes.

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