Brotchen (German Rolls)

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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
- Serves:
- Yields:
- Units:
24
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ingredients
- 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
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.
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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
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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
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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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