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
BROTCHEN -TRADITIONAL GERMAN BREAD ROLLS
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
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.
BROETCHEN (GERMAN BREAD ROLLS)
Tasty little German bread rolls. Top with sesame seeds, poppy seeds, sea salt, pepper, herbs...anything that would taste good on bread. Keep in mind how you'll eat them: as breakfast items, as sandwich breads, as rolls with soup, etc.
Provided by lauragrace
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h20m
Yield 12
Number Of Ingredients 8
Steps:
- Mix flour, salt, and sage together in a large bowl. Form a well in the center.
- Mix 2 teaspoons warm water, honey, and yeast together in a small bowl. Pour mixture into the well without mixing. Cover bowl with a cloth; set in a warm area for 15 minutes.
- Pour the remaining water and 1 teaspoon olive oil into the flour-yeast mixture; stir with a wooden spoon until dough sticks together. Cover with a cloth and keep warm. Let rise until doubled in volume, about 1 hour.
- Punch down dough and turn onto a lightly floured surface. Knead until smooth, using the remaining flour as needed. Return to the bowl; cover and let rise until doubled in volume, about 40 minutes.
- Grease a baking sheet with the remaining olive oil; lightly dust with flour.
- Punch down the dough; divide into 12 equal parts. Shape into ovals and cut a cross on top of each roll with a butter knife. Place rolls on the prepared baking sheet. Cover with a cloth and let rise until doubled in volume, about 40 minutes. Brush the rolls with egg white.
- Preheat oven to 450 degrees F (230 degrees C).
- Bake rolls in the preheated oven until golden, about 15 minutes.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 17.1 g, Fat 1.2 g, Fiber 2.9 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 200.5 mg, Sugar 0.6 g
BREAD MACHINE BROETCHEN
Broetchen is very popular in Germany. The word means "little bread". It is near impossible to get authentic broetchen here in the US. After several attempts and combining what our German exchange student and a good German friend told me about it, I finally came up with this recipe. I was told by both that this is about as close to the real deal as you are going to get in the US, since our flours are different from theirs. Be sure to use bread flour! Any other kind will turn out too heavy a roll. And follow the baking instructions exactly. These are necessary steps for it to turn out correct. It will still be good, but not as authentic as what you would find in Germany. Bonus: This is made in the bread machine, which saves a lot of hassle!
Provided by NancyAnne
Categories Yeast Breads
Time 2h15m
Yield 10 Rolls, 10 serving(s)
Number Of Ingredients 8
Steps:
- Place first six ingredients in bread machine pan in the order listed. Place pan in bread machine and set to the "dough" setting. Let 'er run!
- When dough setting is complete, sprinkle the ½ Cup (approximately- you may need more or less depending on the humidity of your kitchen) bread flour on a clean surface and dump the dough out onto it. Knead for 10-12 strokes. Form the dough into 10 oblong rolls of equal size, then turn them so that they are dusted with flour on all sides. Let them rest right there on the floured surface for 10 minutes. (They've been through a lot and are tired!).
- Transfer the rolls onto a greased baking sheet. Cover with a clean cloth and let rise in a warm place until about double in size, about 35 minutes.
- Position a rack in your oven about 6-7 inches from the top of the oven. Put another rack in the bottom third of the oven. Heat the oven to 450F (230C).
- While the oven is heating make a shallow slit in the top of the broetchen with a sharp knife, if you wish. Brush them gently with the beaten egg white.
- Place the ice in a small oven-safe pan (like a pie plate). Place the pan of ice on the bottom oven rack and the broetchen on the top rack. The ice will create a steam in the oven that, combined with the egg wash, will give the broetchen that soft yet firm crust it is so famous for.
- Bake 12-15 minutes, or until the broetchen is golden brown.
Nutrition Facts : Calories 149.6, Fat 2.6, SaturatedFat 0.8, Cholesterol 3.4, Sodium 368.1, Carbohydrate 26.3, Fiber 1.1, Sugar 0.9, Protein 4.8
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