Prep 2 hrs
Cook 15 mins
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.
- 591.47-709.77 ml flour
- 12.32 ml dry active yeast
- 4.92 ml sugar
- 4.92 ml salt
- 4.92 ml oil
- 236.59 ml warm water
- 1 egg white
- 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.
Nice rolls, easy to make and pretty fast for yeast rolls. Made for nice sandwich rolls with a crusty outside and soft inside and held it's shape well with sandwich fixings. Wish I'd read another reviewers comment about slatching before baking for appearance sake, but the taste was right on.
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
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!