Brotchen (German Rolls)

photo by MoggyK9



- Ready In:
- 2hrs 15mins
- Ingredients:
- 7
- Yields:
-
12 rolls
- Serves:
- 12
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.
Questions & Replies

-
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!
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My husband says he made these exactly like the recipe. However even before adding the other half cup of flour the dough was crumbly and not holding together. He did use dough hooks with a mixed to mix this. What could have happened? He added more water to hold it together, then the dough became really sticky.
Reviews
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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!
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RECIPE SUBMITTED BY
L. Duch
Forrest City, Arkansas
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.