I like laugen roll very much. But it's hard to find the recipe in books or on the net. Is there anyone an expertise in making laugen roll? I even don't know what kind of salt on the top of laugen and don't know whether I can buy in Hong Kong.
And when I search for laugen roll, it always comes up with pretzels. I found that both taste similiar but any relationship between these two kind of bread? Or just their different shape?
Here is something from the German Corner On Line Cook Book
Laugenwecken
Submitted By: Mona - On: Nov-19-00 07:32 PM
Ingredients
1 lb flour 1 1/4 cup warm water 1 oz. fresh yeast (or 1 1/2 packs dried active yeast each 1/4 oz.) 1 tblsp and 1 tsp salt 1/2 stick soft unsalted butter DirectionsDisolve the yeast in the warm water and together with the remaining ingrediences knead into an elastic, smooth dough, about 10 minutes. The dough is right when you take a small piece of the dough and can stretch it paper thin without it tearing.
Cover the dough and let rest in a warm draft free spot for 15 minutes.
Divide the dough into 15 pieces. Form each of the dough pieces into round balls with your hands.
Set the dough pieces onto two baking sheets lined with parchment paper. Cover the dough. Let rise in a warm, draft free spot until at least double in size.
10 minutes or so before the dough is done rising pour 2 quarts water into a non-aluminium pot. Bring to a boil and add 2 tablespoons soda into the boiling water. Stir.Using a very wide slotted spoon place one piece of dough onto the spoon and dip each for 10 seconds into the boiling lye.
Place the dipped dough pieces onto paper towels to drain excess liquid.
After having dipped and drained all the dough place them onto the baking sheets lined with parchment paper. Cut a cross into the surface of each piece of dough using a pair of scissors.
Sprinkle the dough with coarse (not fine) salt.
Bake in a preheated oven at 450ºF vor 15 - 20 minutes.
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