Best 3 Brötchen German Breakfast Rolls Recipes
**Brötchen: A Culinary Journey into German Breakfast Rolls**
In the heart of Germany's rich culinary heritage, Brötchen takes center stage as a beloved breakfast staple. These delectable rolls, often referred to as German breakfast rolls, are a symphony of flavors and textures that have captivated taste buds for generations. With a crispy crust that shatters upon the first bite, revealing a soft and fluffy interior, Brötchen embodies the perfect balance of indulgence and nourishment. Whether enjoyed plain or adorned with an array of toppings, these versatile rolls are a delectable treat that promises to elevate any morning meal.
Our culinary exploration unveils three enticing recipes that showcase the diverse魅力 of Brötchen. The **Classic Brötchen** captures the essence of simplicity, relying on a harmonious blend of flour, water, yeast, and salt to deliver a timeless taste experience. For those seeking a touch of sweetness, the **Sweet Brötchen** incorporates sugar and raisins, creating a delightful contrast between the crispy crust and the soft, chewy interior. And for a savory twist, the **Cheese Brötchen** introduces a generous filling of tangy cheese, resulting in a symphony of flavors that is sure to satisfy.
As you embark on this culinary adventure, let the aroma of freshly baked Brötchen fill your kitchen, evoking a sense of warmth and comfort. With each bite, you'll discover a taste of Germany's rich breakfast tradition, making every morning a celebration of culinary craftsmanship.
GERMAN BROTCHEN ROLLS
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
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
BRöTCHEN (GERMAN BREAKFAST ROLLS)
Make and share this Brötchen (German Breakfast Rolls) recipe from Food.com.
Provided by Cynna
Categories Breakfast
Time 3h30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
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.
BROTCHEN (GERMAN ROLLS)
If you like rolls with a tough crust, this is your roll. These are exactly like the rolls I ate when I lived in Germany. My brother found this recipe and had me test it out. Turns out really yummy.
Provided by L. Duch
Categories Breads
Time 2h15m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Pour 2 1/2 cups flour into a large bowl and form a well in the center.
- In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).
- Pour yeast mixture into the well but do not mix with the flour at this time.
- Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
- Add remaining water and oil and beat until mixed. Add SALT.
- Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed.
- Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes).
- Punch down and divide dough into 12 parts.
- Shape into oval rolls and place 3" apart on greased and floured cookie sheet.
- Cover and let rise until double in size.
- Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
- Bake for 15-20 minutes or until golden brown.
- The time is an estimate, depending on how fast your dough rises.
Nutrition Facts : Calories 103.6, Fat 0.7, SaturatedFat 0.1, Sodium 199.9, Carbohydrate 20.6, Fiber 0.9, Sugar 0.4, Protein 3.3
Tips:
- Activate the yeast properly: Ensure the water or milk is warm enough (around 110-115°F) to activate the yeast. If the liquid is too hot, it will kill the yeast, and if it's too cold, it won't activate properly.
- Knead the dough well: Kneading develops the gluten in the dough, which gives the rolls their structure and chewiness. Knead for at least 5-7 minutes, or until the dough is smooth and elastic.
- Let the dough rise in a warm place: This will help the dough to double in size and become light and airy. You can place the dough in a warm oven (turned off) or in a warm spot in your kitchen.
- Shape the rolls carefully: Once the dough has risen, divide it into equal pieces and shape them into rolls. Be gentle with the dough to avoid deflating it.
- Bake the rolls until golden brown: Bake the rolls in a preheated oven until they are golden brown and sound hollow when tapped. This usually takes around 15-20 minutes.
Conclusion:
German breakfast rolls, or Brötchen, are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are soft, chewy, and have a slightly sweet flavor. With a few simple ingredients and a little time, you can easily make these rolls at home. Serve them warm with butter, jam, or your favorite toppings, and enjoy a taste of Germany in your own kitchen!
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