Sometime ago, I think someone in this merry band of bakers was looking for
a semmel roll recipe. In doing a little bratwust research this morning (I
love the smell of bratwurst in the morning!), I came across the following:
Semmel Rolls
In Sheboygan, if you talk brats, you'll also be talking about the Semmel; a
substantial, chewy roll with a delicately crispy crust. The Semmel is a
close cousin to the Kaiser, but with a distinctive cleavage across the
top. The baked Semmel is large -- about 4 inches in diameter and rises to
about 2 inches in height. To make the single brat bun, shape the rolls
like a hot dog bun before final rising and baking. The genuine Sheboygan
Semmel is baked in a brick oven. In your home oven, your results may
vary. A baking stone helps.
4 1/2 cups bread flour (approximate)
1 package dry yeast
1 Tablespoon sugar
1 teaspoon salt
1 1/2 cups hot water (120-130 F)
1 teaspoon malt extract
1 egg
1 egg white
1 Tablespoon shortening
Rye flour for dusting
Measure 3 1/2 cups of flour into a mixing or mixer bowl and add the yeast,
sugar, and salt. Stir to blend well. Pour in the warm water and malt
extract. Mix for 1 minute with a wooden spoon or mixer flat beater until a
smooth but heavy batter forms.
Add the egg, egg white, and shortening. Beat together until the mixture is
smooth. If with the electric mixer, remove the flat beater and continue
with a dough hook. Add flour -- 1/4 cup at a time -- until the dough is a
solid but soft mass that can be lifted from the bowl, or left under the
dough hook.
Knead the dough with a strong push-turn-fold motion for 10 minutes, adding
liberal sprinkles of flour if the dough is wet. If in the mixer, the dough
will clean the sides of the bowl and form a ball around the dough
hook. If, however, it continues to cling to the sides, add sprinkles of flour.
Place the dough in a greased bowl, cover tightly with plastic wrap, and set
aside to double in bulk, about 1 hour. Uncover the bowl and punch down the
dough with your fingers. Cover the bowl again and allow the dough to
double in volume again, about 45 minutes.
Place the dough on a floured work surface, roll it into a 12-inch long
cylinder. With a sharp knife cut 12 pieces from the length (at every inch
on the ruler).
Shape the pieces under a cupped palm into smooth rounds. Cover and allow
to relax for 5 minutes.
Flatten each roll with your hand to about 1/2 inch thick. Dust lightly
with rye flour.
With a length of wooden dowel, a round wooden spoon handle, or a pencil,
press a deep vertical indentation into the top of each roll. Press firmly
and deeply, almost to the bottom (omit this procedure if shaping rolls into
single-brat buns). As each roll is shaped, place it face down on a greased
baking sheet.
Cover the rolls with a length of wax or parchment paper, and leave them at
room temperature to rise -- slightly less than double in size, about 40
minutes.
In the meantime, prepare the oven by placing a pan under the middle
shelf. Twenty minutes before the bake period preheat the oven to 450 F,
quite hot. Five minutes before the rolls are to go into the oven, pour 1
cup of hot water in the pan to form steam and provide a moist environment
for the rolls. Be certain hot water is in the pan. Uncover the rolls,
carefully turn them right side up, brush them with water or spray lightly
with an atomizer of water.
Place the pan on the middle shelf of the hot oven. Three minutes later
lightly spray the interior of the oven -- not directly on the rolls.
Midway through the bake period turn the sheet around so that the rolls are
exposed equally to temperature variations in the oven. They are done when
crispy brown all over, in about 25 minutes.
Remove the rolls from the oven. If, after the rolls have cooled, they are
not as crisp and crusty as you like, put them back into a hot oven for 10
minutes.
Bob the Tarheel Baker