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.

J Ann

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
12
Yield:
12 rolls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.

Nutrition Facts

118 calories; protein 3.9g 8% DV; carbohydrates 21.3g 7% DV; fat 1.6g 3% DV; cholesterol 0mg; sodium 5.5mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2009
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. Read More
(93)

Most helpful critical review

Rating: 3 stars
10/24/2006
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. Read More
(38)
34 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/03/2009
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. Read More
(93)
Rating: 3 stars
10/24/2006
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. Read More
(38)
Rating: 4 stars
10/08/2003
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. Read More
(31)
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Rating: 4 stars
04/11/2003
These rolls have a wonderful chewy texture. They were very simple to make. The flavor is a bit bland however. Next time I'm going to add a bit of salt. But there will be a next time! Read More
(16)
Rating: 4 stars
04/11/2003
My daughter and niece both loved these rolls. The adults in the family thought it needed some salt. It was easy to add and got rave reviews. Read More
(12)
Rating: 4 stars
07/13/2005
These rolls are good but are NOT brotchen. Read More
(9)
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Rating: 4 stars
10/04/2010
I'm glad I read over the reviews before making this. Using 1 tsp of salt really brought out a good flavor to the bread. I used water but will try it with milk for comparison the next time I make it. I am a beginner when it comes to baking but I found this recipe extremely simple and quite forgiving! While making the dough I was worried that it was too dry and added a little bit of water. It ended up making the dough wetter than I wanted. Lucky for me using some of the reserved 1/2 cup of bread flour while kneading fixed it right up again. Maybe it was because of my earlier fudge-up but I ended up kneading the dough a little bit longer about 10-15 mins. to get that good squishy elasticity. Instead of making 12 small rolls I also made 8 slightly bigger rolls so I could use it to make sandwiches. In an end rush I forgot to separate my egg white and used the whole egg with some water to make the wash.. No biggie though. I baked them on a stone for 20 minutes until beautifully golden brown. After cooling they came out really soft and chewy. I used them tonight to make buffalo chicken sandwiches and honey mustard chicken sandwiches. Both got rave reviews! This will definitely be one of my go-to recipes. Thank you so very much for sharing this! Read More
(8)
Rating: 3 stars
12/10/2005
Has a great crust crispy without being tough nice and soft on the inside but desperately needs salt. Read More
(6)
Rating: 4 stars
01/18/2011
Definitely needs salt. Doubled so I could make long rolls for sandwiches; used almost 5 cups flour, not quite. Taste was good, except for needing salt, texture inside was great. However, outside came out too crispy, maybe it was the egg wash, I'm not sure. Will try with salt and no wash next time. Read More
(6)
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