Best 3 Austrian Semmel Recipes

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**Introduction:**

Indulge in the delightful world of Austrian cuisine with our comprehensive guide to the iconic Semmel. This versatile bread roll holds a special place in Austrian hearts and is a staple in many traditional dishes. From classic Semmelknödel (bread dumplings) to the hearty Semmelschmarrn (sweet bread dumpling dessert), our curated recipes showcase the diverse culinary possibilities of this humble roll. Discover the secrets behind the perfect Semmel and elevate your meals with the authentic flavors of Austria.

**Recipes:**

1. **Basic Austrian Semmel:** Master the art of crafting the perfect Semmel from scratch with our detailed recipe. Learn the essential techniques and ingredients to achieve a golden-brown crust and a soft, fluffy interior.

2. **Semmelknödel (Austrian Bread Dumplings):** Elevate your soups and stews with these classic bread dumplings. Our recipe combines stale Semmel with aromatic herbs, spices, and milk to create light and flavorful dumplings that soak up all the delicious flavors of your favorite dishes.

3. **Käsekrainer Semmel (Austrian Sausage Roll):** Experience the ultimate Austrian street food with this savory sausage roll. A grilled Käsekrainer sausage, nestled in a warm Semmel, topped with tangy mustard and horseradish, makes for a satisfying and unforgettable snack.

4. **Semmelschmarrn (Sweet Bread Dumpling Dessert):** Treat yourself to a unique and comforting dessert with Semmelschmarrn. This traditional Austrian dish features fluffy bread dumplings tossed in a sweet and buttery sauce, sprinkled with powdered sugar and served warm.

5. **Toast Hawaii:** Embark on a culinary journey to the 1950s with this iconic dish. A slice of Semmel topped with ham, pineapple, and cheese, then baked until golden brown, creates a nostalgic and delightful meal that is sure to bring back memories.

Here are our top 3 tried and tested recipes!

SEMMEL ROLLS- (BAVARIAN BREAD ROLLS)



Semmel Rolls- (Bavarian Bread Rolls) image

Delicious Semmels easily made with your stand mixer. These have a wonderful crisp and chewy crust. Great for sandwiches or burgers hot off the grill. Fabulous with butter while still warm. :) This recipe is more of a hamburger/ sandwich bun vs a dinner roll. I suppose you could make them smaller but would need to adjust baking time. I found this recipe duplicated on several websites so I am not sure exactly who to credit it to. I made several changes to the original recipe to suit our taste. The recipe calls for 1/4 ounce of yeast but I often add an additional tsp of yeast if I am going to use all of the flour. I can usually tell by the weather if I am going to need all of the flour (damp, humid).

Provided by Brenda.

Categories     Yeast Breads

Time 3h10m

Yield 12 Rolls, 12 serving(s)

Number Of Ingredients 10

5 1/2 cups bread flour (divided, you may not need all of the flour)
1/4 ounce dry yeast (approx 2 1/2 tsp)
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 cups warm water (105-110 degrees)
1 teaspoon malt extract or 1 teaspoon unsulphered molasses
1 egg
1 egg white
1 tablespoon shortening
cornmeal, for dusting

Steps:

  • Measure 4 1/2 cups of flour into a mixer bowl.
  • Add the yeast, sugar, and salt. Stir to blend well.
  • Pour in the warm water and malt extract.
  • Mix for 1 minute with a flat paddle beater until a smooth and heavy batter forms.
  • Add the egg, egg white, and shortening.
  • Beat together until the mixture is smooth.
  • Switch to dough hook.
  • Add remaining flour if needed-- 1/4 cup at a time -- until the dough is on the softer side of firm. You want it to clear the side of the mixer bowl without sticking.
  • Knead the dough with dough hook for 8-10 minutes.
  • Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside in a warm place until double in bulk, about 1 hour.
  • Uncover the bowl and punch down the dough with your fingers tips.
  • Cover the bowl and allow the dough to double in volume again, about 45 minutes.
  • Place the dough on work surface and loosely roll it into a 12-inch long cylinder.
  • With a sharp knife cut into 12 equal pieces and shape the pieces into smooth balls.
  • Cover loosely and allow to relax for 5 minutes.
  • Flatten each roll with your hand to about 1/2 inch thick.
  • Dust lightly with cornmeal.
  • With the handle of a wooden spoon or similar object, press a deep indentation into the top of each roll almost like you were using the side of your hand to split the rolls in 2 halves. Press firmly and deeply, almost to the bottom. As each roll is shaped, place it face down on a greased or parchment lined baking sheet.
  • Cover the rolls with a lint free towel or loose plastic wrap and let them rise an additional 40 minutes at room temperature. They will be slightly less than doubled.
  • In the meantime, prepare the oven by placing a pan on the bottom oven rack. Twenty minutes before baking, preheat the oven to 450 degrees.
  • Five minutes before the rolls are to go into the oven, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the rolls. Be sure to use Hot water.
  • Uncover the rolls, carefully turn them right side up, and spritz lightly with an atomizer of water.
  • Place the pan of rolls on the middle shelf of the hot oven.
  • After three minutes lightly spritz the oven walls with water.
  • Midway through the bake period turn the sheet around so that the rolls bake evenly. They are done when crispy brown all over, in about 20-25 minutes.
  • Remove the rolls from the oven and cool on cooling rack.

AUTHENTIC BAVARIAN SEMMEL KNOEDEL (BREAD DUMPLINGS)



Authentic Bavarian Semmel Knoedel (Bread Dumplings) image

These traditional bread dumplings from Austria and Bavaria make a wonderful accompaniment to a rich gravy, goulash or stew. Just like my Oma made. Enjoy! I've translated the recipe from the delightful German blog, Wolkenfees Kuche.

Provided by BecR2400

Categories     German

Time 30m

Yield 4 dumplings, 2 serving(s)

Number Of Ingredients 7

2 -3 hard French rolls (day old)
1 tablespoon coarsely chopped fresh parsley
1/2 cup warm milk
1 large egg
salt
pepper
freshly grated nutmeg

Steps:

  • Slice the rolls into 1/4-inch thickness.
  • Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes.
  • In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg.
  • Pour parsley mixture into bread/milk mixture and knead together, then wet your hands and form the dough into four round dumplings.
  • Bring a pot of salted water to a boil.
  • Place dumplings carefully into the water and simmer (do not boil) for 15 minutes, until done.
  • Remove dumplings with a slotted spoon into a colander to drain.
  • Serve with stew or goulash or gravy.
  • Note: You can make Bretzen Knoedel (Bavarian Pretzel Dumplings) by substituting about 2 cups of soft pretzels (large, soft bakery style), for the French rolls.

Nutrition Facts : Calories 180.7, Fat 6.3, SaturatedFat 2.5, Cholesterol 101.5, Sodium 259.1, Carbohydrate 22.2, Fiber 1.3, Sugar 0.2, Protein 8.5

SEMMELKNOEDEL (BREAD DUMPLINGS)



Semmelknoedel (Bread Dumplings) image

My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your dish, and cover with a little gravy.

Provided by Peachy

Categories     Main Dish Recipes     Dumpling Recipes

Time 50m

Yield 4

Number Of Ingredients 9

1 (1 pound) loaf stale French bread, cut into 1 inch cubes
1 cup milk
2 tablespoons butter
1 onion, finely chopped
1 tablespoon chopped fresh parsley
2 eggs
½ teaspoon salt
1 pinch ground black pepper
½ cup dry bread crumbs

Steps:

  • Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
  • Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
  • Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
  • Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!

Nutrition Facts : Calories 506.1 calories, Carbohydrate 78.8 g, Cholesterol 113.1 mg, Fat 12.3 g, Fiber 3.9 g, Protein 20.5 g, SaturatedFat 5.9 g, Sodium 1220.1 mg, Sugar 7.9 g

Tips:

  • Choose the right flour: Use bread flour or all-purpose flour with a high protein content. This will give your semmel a chewy texture and help it rise properly.
  • Activate the yeast properly: Make sure the water you use to activate the yeast is warm, but not too hot. If the water is too hot, it will kill the yeast and your semmel will not rise.
  • Knead the dough properly: Knead the dough for at least 10 minutes, or until it is smooth and elastic. This will help develop the gluten in the flour and give your semmel a chewy texture.
  • Let the dough rise in a warm place: Place the dough in a warm place to rise for 1-2 hours, or until it has doubled in size. This will give the yeast time to work and produce carbon dioxide, which will cause the dough to rise.
  • Shape the dough properly: Divide the dough into 12 equal pieces and shape them into balls. Place the balls on a greased baking sheet and let them rise for another 30 minutes.
  • Bake the semmel at a high temperature: Preheat your oven to 450°F (230°C) and bake the semmel for 15-20 minutes, or until they are golden brown.

Conclusion:

Austrian semmel are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your own taste. With a little practice, you can make perfect semmel that will impress your family and friends.

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