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German Brotchen Rolls

German Brotchen Rolls

  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    3 h
MARBALET

MARBALET

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JACKDIVER
142

JACKDIVER

10/29/2003

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.

SILVER_WINGS3
73

SILVER_WINGS3

4/14/2003

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++++++

BZGUNTER
46

BZGUNTER

4/27/2003

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

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