Brotchen -Traditional German Bread Rolls Recipe - Food.com (2024)

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Submitted by Um Safia

"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........."

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Ready In:
3hrs 20mins

Ingredients:
9
Yields:

24 rolls

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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

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directions

  • 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.

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Reviews

  1. This recipe is absolutely wonderful, you will not be disappointed. The rolls keep well. To create a crisp crust on the outside, I fill a glass with ice and cold water (more ice than water) and then throw it on the oven floor (I have a hidden element) after putting the rolls on my stone. About half way through cooking time, I turn the bunch around and lightly mist with a little more water.

    Sweet on Sweets

  2. Was going to cut this recipe in half, then didn't, 'cause I wanted to freeze some to see how they do, & also gave 8 to some wonderful neighbors of mine! WONDERFUL BREAD all the way around! So unlike the 'Wonder Bread' of my childhood (That's a GOOD thing!) & a great chew-treat! Thanks for sharing! [Made & reviewed whil touring Germany during Zaar's World Tour 4]

    Sydney Mike

  3. I would like to try

    See Also
    44 Quinoa Recipes for Kids

    Mhy S.

  4. I would love to try this recipe but us baking instructions are not done by weight. We do everything by ounces, cups, or tablespoons. I'm not sure how to find the right measurements.

    chris07ss

  5. This recipe is the BEST Brotchen recipe I've made. I did do one extra rise and punch down and think that made for a lighter, fluffier inside. Still had that wonderful crunchy crust that I've always loved in German Brotchen. Other than that extra rise I followed the recipe as written and will be doing it again. Highly recommend

    Bonnie G #2

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RECIPE SUBMITTED BY

Um Safia

  • 96 Followers
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ABOVE: My eldest, Talha with his 'Zaar Star!I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host:http://www.recipezaar.com/bb/viewforum.zsp?f=59and also in the Cooking for Kids Forum where I am co-host:http://www.recipezaar.com/bb/viewforum.zsp?f=34<style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics.If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this:1: "Add it to your recipe book - I loved it and wanna eat this again soon!"2: "Interesting....I will enjoy eating this again."3: "I cleared my plate but don't expect me to eat this again...ever."However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!!Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. I used to sell a lot of my creations and do things to order but just don't have the time at the moment.I have a passion for gardening almost as strong as that for cooking. I tend to have 90% of it in pots though as I can't bear to leave it behind when we move - therefore we don't have a lot of stuff that we'd like to have as it wouldn't like being confined to a pot! I take great pride in my garden and love the summer months (the few that we get in the UK) when we can eat outside... and being a typical man, my husband likes any excuse to get the BBQ going - enough said!By the way; I'm on a mission to re-educate people about soaking cous cous for use in North African recipes.,,just so you all know....it is traditionally STEAMED & not soaked! Most of the North African recipes I have have been taught to me by my mother in law, sisters in law etc. A few have come from very old cookbooks. It has taken me a long time to get the dishes into some kind of recipe form as basically we "eyeball" the majority of the ingredients. Bear with me whilst I try to get the rest of the recipes in order!...On a personal note, I abhor the mistreatment of animals and have taken care of many abandoned or injured animals over the years. Similarily, I love to help children and that is why my husband and I are in the process of becoming foster carers.I have a thing about being polite and having good manners - they don't cost anything after all. Something that bugs me is when you hold a door open for someone and they don't even acknowledge you or if you need to go through a door and they won't hold it for you but let it slap you in the face!I think we should all smile more - myself included....<a href="http://photobucket.com" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/rotatingheart.gif" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>2007 Events:<a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=SassyBanner.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/SassyBanner.jpg" border="0" alt="Photobucket"></a><img src="http://i3.photobucket.com/albums/y53/duch*eSS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">2008 - Events:<a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=newtaginethbanner.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/newtaginethbanner.jpg" border="0" alt="Photobucket"></a><a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=Swap14.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/Swap14.jpg" border="0" alt="Photobucket"></a><a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=thetassiedevilsbanner.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/thetassiedevilsbanner.jpg" border="0" alt="Photobucket"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"><a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=kumquats3.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/kumquats3.jpg" border="0" alt="Photobucket"></a><a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=ZWT4ChallengeHostBanner.gif" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/ZWT4ChallengeHostBanner.gif" border="0" alt="Photobucket"></a><a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=ZWTPlayerBanner.gif" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/ZWTPlayerBanner.gif" border="0" alt="Photobucket"></a><a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=ramadanrecipetagbanner-1.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/ramadanrecipetagbanner-1.jpg" border="0" alt="Photobucket"></a><a href="http://s80.photobucket.com/albums/j166/ZaarNicksMom/?action=view¤t=CookingSchoolHost1.jpg" target="_blank"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/CookingSchoolHost1.jpg" border="0" alt="Photobucket"></a>2009- Events:<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/CookathonforKarensticker.jpg"><a href="http://s714.photobucket.com/albums/ww141/Um_Safia/?action=view¤t=rrtplayersbanner09-1.jpg" target="_blank"><img src="http://i714.photobucket.com/albums/ww141/Um_Safia/rrtplayersbanner09-1.jpg" border="0" alt="Photobucket"></a>

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Brotchen -Traditional German Bread Rolls Recipe - Food.com (2024)

FAQs

Brotchen -Traditional German Bread Rolls Recipe - Food.com? ›

Some European languages have many local and dialectal terms for bread rolls. These include German language diminutives of Brot (bread) in most of western and central Germany (where they are called Brötchen) and in Switzerland (where they are called Brötli).

Find Out More ›
What is a German bread roll called? ›

Some European languages have many local and dialectal terms for bread rolls. These include German language diminutives of Brot (bread) in most of western and central Germany (where they are called Brötchen) and in Switzerland (where they are called Brötli).

View More ›
What do Germans eat with Brötchen? ›

"Eat breakfast like a king, lunch like a prince and dinner like a pauper." Traditional German breakfast is a simple breakfast. It consists of different varieties of Brötchen (bread rolls), marmalade or jam, chocolate spread, cheeses, hams, salami, Schwarzwälder, and honey.

Learn More Now ›
What is the unusual German bread? ›

Kartoffelbrot - German Potato Bread

As the name suggests, the bread is made with potatoes as a key ingredient, which gives it a unique flavour and texture. The bread is typically made with a mixture of flour, yeast, salt, and mashed potatoes, as well as other ingredients such as milk or butter.

Keep Reading ›
What is Brot and Brötchen made of? ›

A “Brot” is a loaf of bread, plain and simple. A “Brötchen” i.e. a “Brot” with the Suffix “chen” which is usually used to refer to a miniaturized version of something, however, can be something similar to a bread loaf, or something different like a fluffy roll, or a “bread”stick with added seeds, or a bun etc.

Continue Reading ›
What is brotchen in english? ›

British English: bread roll /ˌbrɛd ˈrəʊl/ NOUN. A bread roll is a small piece of bread that is round or long and is made to be eaten by one person.

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What is the difference between Brot and Brötchen? ›

Brot & Brötchen

Bread, in the form of a loaf (Brot) or a small, usually crusty roll (Brötchen), is an important part of the cuisine, which is eaten all over the country and served with most German dishes.

Learn More ›
How do Germans eat their eggs? ›

In Germany, the soft-boiled egg is a requirement at every big Sunday breakfast. Typically, it is not considered a main dish and not eaten with an omnipresent bread roll, but stands alone in a dish of its own, like a work of art adorned only with a dash of salt. Usually the yolk - the "Eigelb" - is left runny.

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What is the most famous German dish? ›

Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.

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What time do Germans eat dinner? ›

But in Germany, the traditional dinner time is much earlier: you'll find many German households having their evening meal between 5 and 7 pm.

Discover More Details ›

What is the iconic German bread? ›

Pumpernickel: A rich dark bread made with 100% rye, originating in the northern areas of Germany and one of our most famous breads. Pumpernickel is baked over a long period of time at low temperatures, and often served as hors d'oeuvres with cucumbers or fish.

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What does the German word Brot mean? ›

'Brot' (bread) is a commonly used neuter noun in German. all German nouns –such as 'Brot'– have a 'gender'. German nouns are used in conjunction with declensions.

Learn More ›
What is Germany's most popular bread? ›

Pumpernickel. This dark brown bread made of rye is perhaps the most famous of German breads and difficult to get in its original version outside of Germany. Pumpernickel is baked over a long period of time at low temperatures.

Learn More Now ›
What is a German sandwich called? ›

The typical German version of a sandwich is called a „Butterbrot“ and is made of darker bread (no toast!), butter and cheese or any kind of sausage/Salami; sometimes people add cucumbers, sliced hardboiled eggs or even salad for beauty and taste.

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Why is German bread so much better? ›

German bread is unlike any other bread known to Europe. It is dark, chewy and dense, composed mainly of whole grains, such as rye, spelt, and millet. Wheat is taking a back-seat compared to other countries, where it is the dominant grain, resulting in lighter, whiter and starchier (and less healthy) bread types.

Tell Me More ›
What is another name for a bread roll? ›

This could be a barm cake, bread-cake, bap, batch, bun, buttery, muffin, cob, oven bottom, roll or stotty.

Read On ›
How many types of rolls are there in Germany? ›

In Germany about 600 main types of breads and 1,200 different types of pastries and rolls are produced in about 17,000 dedicated bakeries and another 10,000 in-shop bakeries.

Tell Me More ›
What are the different names for bread rolls? ›

A cob, a roll, a bun, a barm, a batch, a bap – it's just flour, yeast, salt, and water, but the country seems to be overflowing with different names for the humble morsel.

Get More Info Here ›
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