Best 3 Brötchen German Breakfast Rolls Recipes
"Brötchen," also known as German breakfast rolls, are a delectable and versatile bread commonly served in Germany and other parts of Europe as part of a hearty morning meal. These soft and crusty rolls hold a special place in German culinary tradition and are often enjoyed with various toppings and fillings. With their slightly sweet flavor and pillowy texture, "brötchen" can elevate any breakfast experience. In this article, we will guide you through the process of creating the perfect "brötchen," ensuring a delightful and authentic taste that will transport you to the heart of Germany.
Here are our top 3 tried and tested recipes!
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
BRöTCHEN (GERMAN BREAKFAST ROLLS)
Make and share this Brötchen (German Breakfast Rolls) recipe from Food.com.
Provided by Cynna
Categories Breakfast
Time 3h30m
Yield 2 dozen, 24 serving(s)
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.
Summary
German breakfast roll, also dubbed as "Brtchen," is a traditional staple in German bakeries. Known for its delectable crust and soft interior, this roll boasts a rich history and unique preparation method. With its origins tracing back to the 19th century, this roll has undergone regional adaptations, leading to slight nuances in taste and appearance throughout Germany. Patience and attention to detail are key in crafting these delectable buns. Here are some tips and tricks to help you achieve the perfect Brtchen in your own kitchen.
- Using the right ingredients: The choice of ingredients plays a significant role in achieving the desired taste and texture. Use high-quality bread or all-purpose flower, fresh yeast or active dry yeast, and lukewarm water for optimum results. Incorporate butter instead of oil to enhance the richness and create a velvety texture. Although sugar is not a traditional ingredient, a pinch can promote yeast activity and provide a slight sweetness, while salt balances out the flavors.
- Kneading and shaping: Proper handling of the bread is essential to ensure a consistent texture. Knead the down until it's smooth and pliable, taking precautions not to over-knead. Aim for a satin-like texture and avoid dryness. Once the bread has risen, shape it into uniform buns and allow for a second rise. This step contributes to the development of a light and airy crumb.
- Baking: Baking the bread requires a combination of high heat and controlled humidity. Create a crispy crust by subjecting it to higher initial heat before lowering the temperature for a gentler bake. Be vigilant in monitoring the browning of the crust to prevent charring.
- Storing: To maintain the freshness and quality of your Brtchen, store them airtight at room temperature. This prevents the crust from drying out and maintains their soft interior. For long-term storage, place them in an airtight container in the freezer, where they can keep their peak quality for up to two weeks.
Conclusion
German breakfast roll, or "Brtchen," is a testament to the art of breadmaking, blending tradition with modern techniques. With a crispy, golden-hued crust and a light, fluffy interior, these buns are a delectable treat on their own or when paired with accompaniments like butter, cheese, or spreads. Their versatile nature makes them a perfect addition to morning tables or as a picnic lunch. Embark on this culinary journey to create these traditional German delights in your own kitchen. You'll not only savor the taste, but also appreciate the rich history behind this 19th-centurty staple.
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