German Brotchen Rolls

German Brotchen Rolls

110 Reviews 15 Pics
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    3 h
MARBALET
Recipe by  MARBALET

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 rolls

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.

Share It

Reviews (110)

Rate This Recipe
JACKDIVER
136

JACKDIVER

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
70

SILVER_WINGS3

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
45

BZGUNTER

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

More Reviews

Similar Recipes

Quick Yeast Rolls
(735)

Quick Yeast Rolls

Double Quick Dinner Rolls
(159)

Double Quick Dinner Rolls

Sunday Dinner Rolls
(148)

Sunday Dinner Rolls

Mom's Yeast Rolls
(149)

Mom's Yeast Rolls

School Lunchroom Cafeteria Rolls
(120)

School Lunchroom Cafeteria Rolls

Southern Butter Rolls
(88)

Southern Butter Rolls

Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Quick Yeast Rolls

>

next recipe:

Mom's Yeast Rolls