Brömsenknöller

Fluffy dinner rolls with blackberry filling

Anyone who likes to bake and grew up a piece of land with the wonderfully quirky name “Brömsenknöll” (Low German for ‘blackberry hill’) needs a recipe for baked blackberry hills. Everyone else too.

The rolls go perfectly with a warm vanilla sauce that has been boiled up with a little rosemary.

To improve the dough quality, I use a water roux for this recipe, in which a small amount of flour is boiled with water. This way, more liquid gets into the dough.

Schedule

  • Filling: 5-10 minutes preparation, 2 hours cooling
  • Water roux: 15 minutes preparation
  • Main dough: 10 minutes preparation, 90-120 minutes bulk ferment
  • Rolls: 15 minutes preparation, 60 minutes final proofing
  • Baking: 35 minutes

Ingredients filling

  • 100g blackberries (fresh or frozen)
  • 100g gelling sugar

Prepare the filling

  • Puree and slowly heat the blackberries in a saucepan
  • Add the preserving sugar and simmer for a few minutes until the mass thickens slightly
  • Set the mixture aside and let it cool down

Ingredients water roux

  • 150g water
  • 30g wheat flour type 550

Prepare the water roux

  • Put the water and flour in a small saucepan; mix with a whisk until all lumps have disappeared
  • Heat slowly while stirring with the whisk
  • After a short time, the mixture should solidify and take on a smooth, creamy consistency
  • Set the water roux aside for at least 10 minutes

Ingredients main dough

  • 470g wheat flour Type 550
  • 25g food starch
  • 25g sugar
  • 10g fresh yeast
  • 250g (lemon) buttermilk
  • 50g butter
  • 1 teaspoon salt
  • 1 egg

Prepare the main dough

  • Stir the butter into the warm water roux
  • Then stir in the buttermilk bit by bit
  • Put the flour, cornstarch, sugar and salt in a bowl
  • Crumble the yeast on top
  • Then pour on the liquid
  • Knead the ingredients for 5 minutes with the food processor (level 2) until the dough has a smooth, supple texture
  • Cover the bowl with a damp tea towel and let the dough rise at 20–22 °C for 1.5 to 2 hours
  • The dough should have increased in volume significantly

Prepare the rolls

  • Grease a baking dish (approx. 22 x 29 cm)
  • Place the dough on the floured worktop and divide it into 12 equal pieces using a dough card
  • Lightly roll the dough pieces in flour and then carefully pull them out in all directions to get an oblong dough rectangle
  • Apply the blackberry mixture thickly with a teaspoon
  • Roll up the dough pieces from the long side, pulling out the left end right ends just a little; press down the ends gently so that the rolls are closed well on the sides
  • Place the rolls in the baking dish with the seam facing down, in three rows of four each
  • Cover the dish with a damp kitchen towel and let it rest for 60 minutes

Baking

  • Preheat the oven to 180 °C (top/bottom heat) 30 minutes before baking
  • Whisk the egg and brush the top of the dough pieces with it
  • Bake for about 35 minutes in the lower third, until the top of the bun is golden brown

Tips & tricks

  • Should the dough remain too sticky, 20g flour can be added while kneading
  • If the filling is too sweet for you, you can also replace the gelling sugar with other varieties (1:2, 1:3)
  • In case the top of the rolls browns too much, put a piece of aluminum foil on top after 20 minutes baking time