Brotchen (German Rolls)

"If you like rolls with a tough crust, this is your roll. These are exactly like the rolls I ate when I lived in Germany. My brother found this recipe and had me test it out. Turns out really yummy."
 
Download
photo by MoggyK9 photo by MoggyK9
photo by MoggyK9
photo by Danny's Diner photo by Danny's Diner
photo by Danny's Diner photo by Danny's Diner
photo by Bonnie G #2 photo by Bonnie G #2
photo by Lauriezp123 photo by Lauriezp123
Ready In:
2hrs 15mins
Ingredients:
7
Yields:
12 rolls
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 450°F.
  • Pour 2 1/2 cups flour into a large bowl and form a well in the center.
  • In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).
  • Pour yeast mixture into the well but do not mix with the flour at this time.
  • Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
  • Add remaining water and oil and beat until mixed. Add SALT.
  • Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed.
  • Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes).
  • Punch down and divide dough into 12 parts.
  • Shape into oval rolls and place 3" apart on greased and floured cookie sheet.
  • Cover and let rise until double in size.
  • Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
  • Bake for 15-20 minutes or until golden brown.
  • The time is an estimate, depending on how fast your dough rises.

Questions & Replies

  1. This is something I want to try because I use to love Brotchen when stationed in Germany and I have never baked before, so this will prove to be interesting. I am just wondering about some of the ingredients. So any suggestions will be appreciated! Does it matter what type of flour you use, I'm thinking is there a difference between German flour compared to American Flour. Secondly, in regards to oil, is there a specific type that should be used over another? Thank You for any thoughts and suggestions!
     
  2. Why is there no Print option?
     
  3. Why can't I print this?
     
Advertisement

Reviews

  1. If you make a slice across the top of the rolls right before you bake them, they'll look more like the ones in germany
     
  2. This is my third time making brotchen and this recipe is perfect! I followed it exactly as written. My husband used to go to Germany quite a bit and always talked about how good the rolls are there. He said these are it! Thank you for sharing and God bless!
     
  3. The German exchange student and I made these at my folks place. AMAZING! He said, "We can all die now because it doesn't get any better than this." <br/>Def, AMAZING ROLLS. Easy directions to follow.
     
  4. I used this recipe in my bread machine on the 'dough only' cycle, starting with 2 1/2 cups of flour and adding a little more at a time until the dough left the sides of the pan. My husband can't get enough of them and said I've spoiled him for any other brotchen! Add the liquid ingredients first, then the oil, sugar, and salt. Next, evenly distribute 2 1/2 c of Bread flour, and make a shallow ditch (or well) in the center and add 'Yeast for bread machines'. *** When the dough has finished the 'rise' cycle, pour it out onto a floured board and punch down by folding. Then divide into 8 sections (for larger rolls) and shape into balls. Cover and let rise until doubled (45 minutes to an hour) and while the oven is heating up to 425 degrees, brush on a mixture of eggwhite and 1 tbsp of water. Put in preheated oven and set timer for 5 minutes. Mist with cold water. Set it for another 5 minutes and mist again. Bake for another 12 to 15 minutes, until light brown. Remove from oven and let cool. They will be crispy on the outside and soft on the inside!
     
  5. This was an amazing recipe!! First of all, it was easy! Second of all, it made my house smell like a bakery. And third of all, we lived in Germany and these taste like authentic brotchens! My family loved them and I can't wait to make them again!
     
Advertisement

RECIPE SUBMITTED BY

I'm 41y/o wife and mother of 2. I've been a nurse for 20 years. We live in a small town in Arkansas. My passion is cooking. I love to cook anything and everything. Luckily my family is adventerous in their eating habits, so I have lots of fun trying new things out on them. I also like camping, traveling, gardening,water sports and collecting recipes. I like getting to know other people from other parts of the world. We have 5 pets, 2 dogs and 3 ferrets. My worst pet peeve is when people stick their nose up at a dish before trying it, because they know a certain ingredient is in it. I know everyone has different tastes, but picky eaters just don't know what they are missing when they turn down a dish they havent even tried.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes