Looks wonderful. Am living in Switzerland, and believe it or not, having trouble finding brotchen that we like! That being said, I always have the flour issue here - this recipe calls for KA AP flour, would it work out with a flour with a lower protein content (9%)? I ask because other attempts at making rolls haven't been too successful, and I thought maybe the flour was too heavy due to higher protein content. Of course, I could be completely wrong! also, can one substitute fresh yeast for the dry yeast? Will try later today, first I need to search and see what flour I have on hand! Yes, Kathi, you can use flour with a lower protein level; be sure to reduce the water a bit, so the dough isn't too sticky. The rolls may not rise as high nor be as chewy, but they should definitely be tasty. Good luck! PJH

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