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My review
German Brotchen Rolls
200
MARBALET
"These rolls are nice and chewy with a very firm crumb. Most enjoyable."
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Ingredients
3 h servings 150Original recipe yields 24 servings (24 rolls)
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Directions
{{model.addEditText}} Print- 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
Read all reviews 133164 Ratings
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Most helpful positive review
6/10/2002
I´ve been living in germany for 21 years now, and this recipe is very good. But to make them more authentic, lightly slice the rolls lengethwise and then add the egg wash.
Most helpful critical review
1/3/2006
I am German and these Rolls are far from the real thing.
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6/10/2002
I´ve been living in germany for 21 years now, and this recipe is very good. But to make them more authentic, lightly slice the rolls lengethwise and then add the egg wash.
12/10/2001
Definetly took a while, but it was worth it. Had lots of my German friends come over and everyone loved it and said it tasted just like German Brotchen. Made 33, had 10 guests, and all the rol...
3/10/2002
After living in Germany for 5 years and searching for a brotchen recipe, I am happy with this one as being authentic.
9/4/2002
These rolls are the very best you can make at home. The ice in the oven makes the crust just like a bakery. I will make this again. Thank you.
11/25/2001
I have been searching many websites for authentic texture of german brotchen. It is obvious many have not tried the real thing. This recipe is as close as I have come, the texture is correct. ...
12/3/2002
These are on request CONSTANTLY! What a great recipe and is the closest I have found to the "real deal" as far as a brotchen recipe is concerned. I've been through a ton of them and since gett...
7/28/2000
Outstanding recipe. Tastes exactly like the ones my Opa used to get at the bakery every morning
5/23/2010
My Hungarian husband says perfect. MOST IMPORTANT CHANGE IS THAT I USED A BREAD MACHINE ON THE DOUGH SETTING. I made another tiny change which I will probably keep. I didn't have another egg fo...