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.
- Ready In:
- 2hrs 15mins
- 2 1⁄2 - 3 cups flour
- 2 1⁄2 teaspoons dry active yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon oil
- 1 cup 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.
MY PRIVATE NOTES
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German Brotchen Rolls are easy to prepare however, I have used here ghee butter instead of using dairy butter, ghee adds more flavor and it is safer baking oil that butter. I have used grass fed ghee so that I cam offer my family members the best ghee nutrition. https://milkio.co.nz/ghee-butter/Reply
So I never lived or traveled to Germany so I really didn't have a point of reference but we loved these rolls. I do have a German neighbor so I will ask her to give them a taste next time (( can't this time because we ate them all)). Loved the hard outside but inside perfect and great with soups.Reply
My son just got back from study in Germany & wanted to try these. A few tips- followed directions exactly The flour on the baking pan (from oil & flouring) burned, & set smoke detector off We cut a slit in the top just before baking as a reader said-DONT DI THIS- made our risen rolls deflate. Maybe do this after shaping, before rising Lastly we could have let the rolls rise longer before baking. The taste was good!Replies 1
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