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 (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
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.
BRIOCHE ROLLS
Tiny versions of this bread get their rich flavor and light texture from lots of eggs and butter. The dough needs to rise overnight, so plan accordingly.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 pounds dough, enough for 32 small rolls
Number Of Ingredients 9
Steps:
- Combine milk, sugar, yeast, and 1/2 cup bread flour in the bowl of a mixer. Mix until just combined. Sprinkle with remaining 3/4 cup plus 2 tablespoons bread flour, the all-purpose flour, and salt to cover; do not mix. Let stand for 45 minutes.
- Using the dough-hook attachment, mix dough to combine. Add 4 eggs, and continue to mix until dough is smooth and does not stick to sides of bowl, about 5 minutes. Mix in remaining egg. Add butter, 1 tablespoon at a time, mixing until incorporated. Continue mixing until dough is smooth and comes together in a ball around the dough hook, about 5 minutes more.
- Coat a large bowl with cooking spray. Transfer dough to bowl, and cover with plastic. Let stand in a warm place until doubled in volume, about 1 1/2 hours.
- Punch down dough, and re-cover. Refrigerate for 1 1/2 hours. Punch down dough again, re-cover, and refrigerate overnight.
- Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface, and punch down. Working in batches (refrigerate remaining dough as you work), evenly divide dough into thirty-two 1-ounce pieces. Punch down each piece using the palm of your hand, and press each into a tight ball using the heel of your hand.
- Butter small Turk's-head or similar shaped cast-iron pans. Place dough balls inside molds (dough should fill three-quarters of each mold section). Loosely cover pans with plastic; let stand in a warm place until dough balls are soft and springy to the touch, about 30 minutes.
- Lightly brush tops with egg wash. Bake for 10 minutes. Reduce heat to 350 degrees, and continue to bake until tops are dark gold (time will vary depending on size of pans). Remove from oven, and immediately remove brioche rolls from pans, by gently tapping, and transfer to a wire rack. Let cool completely.
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BRöTCHEN (GERMAN BREAD ROLLS) - RECIPES FROM EUROPE
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4.7/5 (21)Total Time 1 hr 50 minsCategory Breakfast + BrunchCalories 174 per serving
- Add flour to a large mixing bowl, then add the salt and give everything a good stir. Sprinkle the sugar on top and finally add the instant yeast.
- Slowly add the water while using the spiral dough hooks of your electric mixer or your hands to knead the dough. Keep kneading until the dough forms a ball that doesn't stick to the side of the bowl anymore. If it's too crumbly after a few minutes, add a tiny bit more water. If it is too wet, add a little bit more flour.
- Cover the bowl with a dishtowel or lid and place it in a warm spot without a draft for at least 60 minutes to allow the dough to rise.
- After the dough has increased in size, sprinkle some flour onto your countertop. Place the dough on it and briefly knead it with your hands.
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