Brotchen Rolls

    2 hours 40 mins

    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.

    26 people made this

    Serves: 12 

    • 7 g active dry yeast
    • 1 teaspoon white sugar
    • 235 ml warm water (110 degrees F/45 degrees C)
    • 340 g bread flour
    • 1 tablespoon vegetable oil
    • 70 g bread flour
    • 1 egg white
    • 1 tablespoon water
    • pinch of salt

    Prep:20min  ›  Cook:20min  ›  Extra time:2hr rising  ›  Ready in:2hr40min 

    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.

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    Reviews in English (28)


    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 times to bake brotchen rolls, one weekend we made over a half dozen recipes, this was the best one of all the recipes we tried but we made *Several* changes to get the flavor we wanted. We only bake this kind of bread on a stone if possible. We also added about a tsp of salt, and increased the sugar to about 2 tbsp. Don't use water, but use whole milk instead. Make the rolls bigger, only 8 not 12. The second time they rise, don't cover them with anything. Finally about the actual baking. Place a tray of ice cubes on the bottom of the oven to create a nice steam in the oven, and only cook these on the bottom rack. Follow this method and it will be the closest you will get to real brotchen without going to Germany.  -  02 Dec 2009  (Review from Allrecipes US | Canada)


    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, Germany, and we loved the fresh breads that were sold in the village. However, there were two types of Brötchen:water and milk. The milk Brötchen was so much better, and we quickly quit buying the water Brötchen, in favour of the milk Brötchen. I suggest that the water be replaced with whole milk, or half/half. You will clearly notice a Huge difference here.  -  24 Oct 2006  (Review from Allrecipes US | Canada)


    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 with yeast, I'm only 21 and haven't baked all that much). I immediately baked half the recipe, but first I mixed it with small-cubed cheddar cheese, tiny chopped onions, and fresh garlic. I sprinkled the top with a little extra cheese. They came out wonderfully! Wow! I took the other half and, as instructed in the page with general info about rolls, froze them in roll shape before baking.  -  18 Mar 2002  (Review from Allrecipes US | Canada)