Best 2 Broetchen German Bread Rolls Recipes

**Broetchen: A Taste of German Bread Rolls**

A delightful journey awaits as we delve into the world of Broetchen, a delectable variety of German bread rolls renowned for their versatility and irresistible flavors. These crusty, soft, and airy rolls are a staple in German bakeries, gracing breakfast tables, accompanying hearty soups and stews, and making delightful sandwiches. From the classic Weizenbroetchen, a wheat roll with a delicate sweetness, to the savory Laugenbroetchen, known for its distinctive lye crust and pretzel-like flavor, Broetchen offers an array of taste sensations. This article will take you on a culinary adventure, providing recipes for four beloved Broetchen variations – Bauernbrot, Laugenbroetchen, Weizenbroetchen, and Vollkornbrot – each with its unique character and charm.

Let's cook with our recipes!

GERMAN BROTCHEN ROLLS

German Brotchen Rolls image

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

Provided by MARBALET

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 3h

Yield 24

Number Of Ingredients 9

Ingredients

2 tablespoons active dry yeast
1 tablespoon white sugar
2 ½ cups warm water (110 degrees F)
2 tablespoons shortening
2 teaspoons salt
7 cups all-purpose flour
3 egg whites, stiffly beaten
1 egg white (for egg wash)
2 tablespoons cold milk

Steps:

In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
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.
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.
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.
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.
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.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 28.8 g, Cholesterol 0.1 mg, Fat 1.5 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 0.3 g, Sodium 205.5 mg, Sugar 0.7 g

BROTCHEN -TRADITIONAL GERMAN BREAD ROLLS

Brotchen -Traditional German Bread Rolls image

When I was living & working in Germany, I would go out every morning for breakfast, & every morning I would eat these little babies! This is a traditional recipe for Brotchen. If you like light, fluffy bread rolls DON'T try these! Brotchen are crusty on the outside but are chewy & quite dense on the inside.........

Provided by Um Safia

Categories Breads

Time 3h20m

Yield 24 rolls

Number Of Ingredients 9

Ingredients

25 g active dry yeast
10 g white sugar
590 ml warm water (110 degrees F)
25 g shortening
10 g salt
875 g all-purpose flour
3 egg whites, stiffly beaten
1 egg white (for egg wash)
30 ml cold milk

Steps:

In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
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.
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.
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.
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.
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.

Tips:

Make sure to use fresh yeast to ensure the best rise for your rolls.
If you don't have a stand mixer, you can also mix the dough by hand. Just be sure to knead it for at least 8 minutes, until it is smooth and elastic.
Don't overproof the dough. Overproofing can cause the rolls to collapse or have a sour taste.
To get a shiny crust, brush the rolls with an egg wash before baking.
Let the rolls cool slightly before serving to allow the flavors to develop.

Conclusion:

German bread rolls, or Brötchen, are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are perfect for sandwiches, burgers, or simply served with butter and jam. With this recipe, you can easily make your own Brötchen at home. Just follow the tips above and you'll be sure to have success. Guten Appetit!