Brotchen Rolls

Brotchen Rolls

20

"These versatile rolls will warm up any dinner. They're brushed with a simple egg wash before baking so they shine when they come out of the oven. These are best served warm."

Ingredients

1 h 40 m servings 138 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy.
  2. Place 2 1/2 cups flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as is necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes. Lightly oil a large 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.
  3. Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, beat together egg white with 1 teaspoon water until frothy.
  4. Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.

Reviews

20
  1. 26 Ratings

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Most helpful

With changes this is a 5 star recipe! My husband is a German citizen, and we go there often for extended vacations, we always miss the bread when we get back. We have tried dozens and dozens of ...

Most helpful critical

I will agree with the others, that it needs salt. However, it is missing a more important ingredient, I believe. In the 1960s, I lived with my parents, who were stationed in Baumholder, German...

With changes this is a 5 star recipe! My husband is a German citizen, and we go there often for extended vacations, we always miss the bread when we get back. We have tried dozens and dozens of ...

I will agree with the others, that it needs salt. However, it is missing a more important ingredient, I believe. In the 1960s, I lived with my parents, who were stationed in Baumholder, German...

I wish I had read the previous reviews before starting - this definitely could have used a pinch of salt, as the others noted. But it was extremely easy (the FIRST successful thing I've made wi...

These rolls have a wonderful chewy texture. They were very simple to make. The flavor is a bit bland, however. Next time I'm going to add a bit of salt. But there will be a next time!

My daughter and niece both loved these rolls. The adults in the family thought it needed some salt. It was easy to add, and got rave reviews.

These rolls are good, but are NOT brotchen.

I'm glad I read over the reviews before making this. Using 1 tsp of salt really brought out a good flavor to the bread. I used water, but will try it with milk for comparison the next time I ma...

Has a great crust, crispy without being tough, nice and soft on the inside, but *desperately* needs salt.

These were Very Good. I did add a pinch of salt (per other reviewers) and I am really glad that I did. Will definately make again. Looks great for company. Thanks for the post.