Recipe by MARBALET
"These rolls are nice and chewy with a very firm crumb. Most enjoyable."
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active dry yeast
2 1/2 cups
warm water (110 degrees F)
egg whites, stiffly beaten
egg white (for egg wash)
I´ve been living in germany for 21 years now, and this recipe is very good. But to make them more authentic, lightly slice the rolls lengethwise and then add the egg wash.
These are a great roll. They aren't as good as other Brotchen that I've had but, all and all they are good. The family loved them.
Definetly took a while, but it was worth it. Had lots of my German friends come over and everyone loved it and said it tasted just like German Brotchen. Made 33, had 10 guests, and all the rolls were gone at the end of the evening. Just make sure you put the eggwash on just a second before putting them into the oven. Any earlier and they won't turn out very shiny. A++++++
After living in Germany for 5 years and searching for a brotchen recipe, I am happy with this one as being authentic.
These rolls are the very best you can make at home. The ice in the oven makes the crust just like a bakery. I will make this again. Thank you.
I have been searching many websites for authentic texture of german brotchen. It is obvious many have not tried the real thing. This recipe is as close as I have come, the texture is correct. Now I just have to shape them correctly, and get the right crust. :)
I'm German and these are awesome. Thanks for sharing.
These are on request CONSTANTLY! What a great recipe and is the closest I have found to the "real deal" as far as a brotchen recipe is concerned. I've been through a ton of them and since getting them here where I am is Impossible the only thing I can do is make my own. =) THANK YOU!
* Percent Daily Values are based on a 2,000 calorie diet.
German Brotchen Rolls
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 13
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