Semmel is the German name for a light breakfast roll with a nice crunchy crust and a soft and fluffy inside. Different names are used in some regions of Germany: Schrippe, Wecke or simply Brötchen ("little Bread"), although those often don't have the characteristic double-head shape of a Semmel. Delicious freshly baked with butter and jam, honey or chocolate spread (e.g. Nutella) or more savory with cheese or ham.

This is a recipe with shortened preparation time. Traditionally, Semmeln are made with a "sponge" (a kind of starter dough) and the dough is left to rest and rise for several hours to give the microorganisms time to develop the desired aroma. Unfortunately, I haven't found a good traditional recipe yet; if you know one, please contact me.


Ingredients:
500 g wheat flour
40 g yeast
1 teaspoon sugar
100 ml water
200 ml mineral water
2 teaspoons salt
4 teaspoons mashed potatoe powder or
1 dash ascorbic acid

Work all ingredients into a smooth dough. Form 50 small round balls and arrange them two-by-two on a baking sheet covered with baking paper. Leave covered on a warm place for about 1 hour. Preheat oven to 220°C. With a brush, apply a little water and perhaps cut the surface once. Fill a pan with hot water and place at the bottom of the oven. Bake Semmeln for 15-18 minutes. Do not open oven during the first 10 minutes! After baking, while still hot, spray some water on the Semmeln to give them a nice shine.

Enjoy!