Smoked-Ham Rolls (Speckbrotchen)

Speckbrotchen Ham Rolls

Smoked Ham Rolls (Speckbrotchen)

These rich, smoked ham-stuffed German rolls from Katzmaier bakery are perfect for breakfast.Matt Taylor-Gross

These rich, smoked ham-stuffed German rolls from Katzmaier bakery are perfect for breakfast.

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

Ingredients

  • 1 tbsp. active dry yeast
  • 2 tsp. vegetable oil
  • 7 12 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

Instructions

  1. Dissolve yeast in 2 13 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 12 hours.
  2. 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 12 hours.
  3. 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.