Dear Sandy,
"Little Breads" are called brotchen (there's an umlaut in there somewhere)
and were my favorite thing to eat when I was in Germany. They are simple
yeast rolls, made in an oval shape. They are somewhat larger than what
Americans consider dinner rolls.
I looked and looked for them here in the States, and ended up baking
something like them myself, using the same recipe I use for pizza dough:
Start with 2 cups of warm water and 1/4 cup of oil (I use Extra Virgin
Olive oil). Add 1 1/2 teaspoon salt, one package (2 1/4 tsp) of active dry
or instant yeast, and enough unbleached flour to make an easily worked
dough. Knead until smooth and only slightly sticky. Let rise in a warm
spot until double.
When doubled, shape into 16 oval rolls, tucking the cut part of the dough
to the inside so you have a smooth surface. (I hope this makes sense to
you! I don't know how else to describe it!)
I place the rolls on a sheet of parchment or on a pizza peel (paddle)
coated with corn meal or Cream of Wheat. Cover with plastic wrap and let
rise until doubled again.
Meanwhile, preheat a pizza stone in your oven for at least 20 minutes at
high. When the rolls are ready, turn the oven down to about 425 F, mist
the rolls well with water, and slide the rolls on the parchment onto the
hot stone. Bake for about 20 minutes, or until nicely browned, but not too
dark. Spritz with water again about half way through the baking, if you
like. The water makes a nice crust.
Take out and cool. This should remind your exchange student of the
brotchen at home, even if they are not the exact same thing!
Other things you can do is use less yeast, about 1 tsp, and let rise at a
cool room temperature for several hours. Many people like the flavor that
comes from a slow rise. If you don't have a pizza stone, use a baking sheet.
You might also try baking a half batch to start with.
I often bake these rolls to bring to dinners at church or homes. I
sometimes add herbs to the dough, or use some whole wheat flour.
Happy Baking!
Ruth