German Brotchen Rolls Recipe - Allrecipes.com
German Brotchen Rolls Recipe
  • READY IN 3 hr

German Brotchen Rolls

Recipe by  

"These rolls are nice and chewy with a very firm crumb. Most enjoyable."

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Ingredients Edit and Save

Original recipe makes 24 rolls Change Servings
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  • PREP

    40 mins
  • COOK

    20 mins
  • READY IN

    3 hrs

Directions

  1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
  2. Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
  3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
  4. Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
  5. Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
  6. Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.
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Reviews More Reviews

Most Helpful Positive Review
Oct 29, 2003

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.

 
Most Helpful Critical Review
Apr 11, 2003

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.

 

133 Ratings

Apr 14, 2003

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++++++

 
Apr 27, 2003

After living in Germany for 5 years and searching for a brotchen recipe, I am happy with this one as being authentic.

 
Apr 14, 2003

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.

 
Apr 14, 2003

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. :)

 
Oct 22, 2003

I'm German and these are awesome. Thanks for sharing.

 
Oct 22, 2003

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!

 

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Nutrition

  • Calories
  • 150 kcal
  • 8%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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