Reviewed: Sep. 7, 2009

My husband's Mom is Dutch and spent his first 3 years in the ARMY in Germany, and much of his childhood in the Netherlands. We visit Europe quite often and are huge fans of Brotchen. After our last trip (Jul '09), I decided I needed to get a good recipe for brotchen. We bought some from the Commissary Bakery (which makes a pretty good version), but I couldn't handle my family consuming all that white flour and other additives. Yes, I am one of those who mills her own wheat and makes her own bread. This recipe is incredible and my husband was so suprised by how authentic the rolls taste. One of my best friends is German and lives across the street and said that they taste authentic. So this recipe is the best and you can't go wrong with it. I used soft white wheat for my rolls. I will try to attach a photo. Thanks MATBELET!

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Simone

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Reviewed: Jul. 8, 2009

These were amazing rolls! Not quite what I remember from my time in Germany. I think the brotchen I had there was made with rye or something because they were more "tart" other than that the rolls on their own are very tasty!

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nova_ace47

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Reviewed: Jun. 17, 2009

Wonderful and VERY easy to make!!!

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Heike

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Reviewed: May 26, 2009

I was also born in Germany, and like Schwabengirl said, they are not 100% legit,but pretty close. They are good right after you make them, but they start to lose the harder crust and get more spongy after 1 or 2 days. So, if you make them, eat them right after you make them.

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Jessica Warfield

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Reviewed: Apr. 28, 2009

I was born and raised in Germany and they are not quite like the Broetchen in Germany but pretty darn good. Even after freezing and reheating in the oven they tasted good. A keeper for sure. The kids love them too. So they will be a staple in my house. I used them as hamburger and hot dog buns - very good.

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Schwabengirl

Cooking Level: Expert

Living In: Fort St. John, British Columbia, Canada

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Reviewed: Apr. 27, 2009

My husband loves brotchen and he says these tasted just like the ones he had as a child in Germany! It was my first time making bread of any kind but it was worth the time and effort since they turned out so nice. Will definitely use this recipe again.

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inkypink

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

The best German rolls I have ever had in the USA! I'm German and have lived here for over 16 years, these are the best rolls outside of Germany :)

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Ursula

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 24, 2009

absolutely outstanding. thank you for sharing!

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fullofgrace73

Cooking Level: Expert

Home Town: Ontonagon, Michigan, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jan. 16, 2009

I had never had brotchen before, but my bf requested it once I started making breads. He said they taste exactly the way he remembers. These are now my staple dinner rolls, so YUM.

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nosygirl

Cooking Level: Beginning

Home Town: Cameron Park, California, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 31, 2008

Very delicious! The smell of them coming out of the oven instantly brings back childhood memories of Germany. We have been eating these for breakfast for a few days now. Few suggestions: Start early, be sure to let the final rise really go as long as possible and be sure to slice the tops (very sharp knife) as you add the egg wash.

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Ringo

Home Town: Palos Hills, Illinois, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Dec. 23, 2008

I wasn't at all pleased with the flavor until..I put them in the freezer and brought them out and heated them for dinner the next night. They were delicious, crusty, flavorful. I will make these again and again. Labor intensive, the flavor is worth it!!

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gardenbunnies04

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Reviewed: Nov. 30, 2008

Perfect! Took all day. But worth it. It tastes awesome and it was my first time executing this recipe. Can't wait to master it.....

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Pdub

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Reviewed: Nov. 10, 2008

We just got back from Germany and were determined to have Brotchen bread. I followed the recipe exactly, and also took the advice of another reviewer to cut/slice the tops before brushing on the egg/milk mixture. They look and taste like the real deal. We plan on making a batch more often to have traditional German dinner fare, complete with meats and cheeses!

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Kochcarrot

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Reviewed: Oct. 1, 2008

THANK YOU!!!! When I was little and we visited my Oma in bavaria, she would send me next door to the baker to get rolls for breakfast. They were so unbelievably good with butter and honey and a cup of warm chocolade milch. I have never had anything like them in America. These are them! Thank you thank you thank you!!!!!!

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Peachy

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Cambridge, Massachusetts, USA

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Reviewed: Sep. 29, 2008

I have been looking for a recipe like since I left Germany. This is close as you will ever get to being in Germany. Thank You.

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Les

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Reviewed: Sep. 28, 2008

I've never had these rolls in Germany, so I have nothing to compare them to. However, I do like the crunchy outside and soft inside. Very good! For those of you who are leary of the ice step, the reason for the ice is so the outside will become crispy like a French baguette. These rolls rise A LOT during baking--didn't rise that much before baking, but really rose wonderfully during baking. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 1, 2008

I made this recipe twice and the rolls turned out the same..... more like biscuits and nothing like the broetchen that I've grown up with in Germany. They were way too dense inside. Oh well. I'm still searching for that *one* recipe......

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MISS ALIX

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Bakersfield, California, USA

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Reviewed: Jul. 29, 2008

I believe I made this recipe exactly as specified, and while it results in very good rolls, they taste nothing like the brotchen my husband and I remember from living in Germany and Switzerland. The crust is similar, but the insides were much more dense. I played around and let rolls sit out in bun form to rise for different times, and the longer I let them rise (i.e. 8+ hours) the airier the insides became but still quite unlike brotchen in both texture and flavor.

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zelda

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Reviewed: Apr. 3, 2008

I've never made bread before so I wasn't sure what I was getting myself into. I was surprised how easy this recipe was and I followed the directions exactly. My husband travels to Germany for business and was missing his brotchen. He said they were just like he remembered and couldn't wait to go to work today to tell some of his fellow travelers what he had for dinner last night!!!!

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PrincessAmy

Cooking Level: Expert

Home Town: Rotterdam, New York, USA

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Reviewed: Mar. 16, 2008

I love making brothchen. When my husband was stationed in Germany, the children would trade fresh brotchen for MREs. Delicious!

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kjw

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