Smoked-Ham Rolls (Speckbrötchen)
While visiting Hotel Aying, we were served these rolls, made by the local Katzmaier bakery, for breakfast.
Yield: makes 2 Dozen
- 1 tbsp. active dry yeast
- 2 tsp. vegetable oil
- 7 1⁄2 cups flour
- 2 tbsp. plus 1/2 tsp. salt
- 2 tbsp. plus 1/2 tsp. sugar
- 10 oz. black forest ham, cut into small cubes
- Dissolve yeast in 2 1⁄3 cups warm water in a small bowl; set aside until foamy, about 10 minutes. Grease a large bowl with oil and set aside. Combine flour, salt, and sugar in another large bowl, add yeast mixture, and stir until dough is stiff. Turn dough out onto a floured surface and knead until smooth, about 15 minutes. Knead ham into dough, shape dough into a ball, and transfer to prepared bowl. Cover bowl with a clean damp dish towel and set aside, in a warm spot, to let rise until doubled in bulk, 1–1 1⁄2 hours.
- Lightly dust 2 sheet pans with flour and set aside. Turn dough out onto a clean surface, divide into 24 equal pieces, and shape each into a ball. Put 12 dough balls on each pan, about 1" apart, cover with clean damp dish towels, and set aside, in a warm spot, to let rise until doubled in bulk, 1–1 1⁄2 hours.
- Move one of the oven racks to center of oven and another oven rack to lower third of oven. Put a small pan of water on lower rack. Preheat oven to 400°. Bake rolls until golden brown and hollow sounding when tapped, 25-30 minutes. Transfer rolls to a cooling rack to cool.