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Crispy on the outside, soft and fluffy on the inside. These classic German bread rolls are perfect for breakfast sandwiches or alongside a hearty soup. A taste of a German bakery at home.
Activate the Yeast
Form and Knead the Dough
First Rise
Crispy on the outside, soft and fluffy on the inside. These classic German bread rolls are perfect for breakfast sandwiches or alongside a hearty soup. A taste of a German bakery at home.
This german recipe takes 140 minutes to prepare and yields 8 servings. At 283.07 calories per serving with 8g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or side.
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Shape and Second Rise
Preheat Oven and Prepare for Baking
Score and Bake with Steam
Cool and Serve
Replace up to 30% (150g) of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
Add 1-2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or chives to the dry ingredients.
Experiment with different toppings like sunflower seeds, pumpkin seeds, or caraway seeds before baking.
Instead of round rolls, shape the dough into small ovals or longer, thinner rolls (like mini baguettes).
The all-purpose flour is rich in carbohydrates, which are the body's primary source of fuel, providing sustained energy for daily activities.
Enriched flour and yeast are good sources of B vitamins like thiamine, niacin, and folate, which are essential for metabolism and nervous system function.
A single German Brotchen, made according to this recipe with seed toppings, contains approximately 285 calories. The exact count can vary based on the size of the roll and specific ingredients used.
German Brotchen can be part of a balanced diet. They are a good source of carbohydrates for energy. They are not inherently unhealthy, but like any bread, they should be consumed in moderation. Using some whole wheat flour can increase their fiber content.
The most common reason for a soft crust is insufficient steam in the oven. Ensure you add hot water to a preheated pan to create a steamy environment right at the beginning of baking. Also, make sure your oven temperature is high enough (425°F / 220°C).
Yes, you can. If using instant yeast, you can skip the activation step and mix it directly with the flour and salt. Use the same quantity (7g).
Store them at room temperature. For a crispier crust, use a paper bag. For a softer crust, use a plastic bag or an airtight container. They are best eaten within 1-2 days. You can refresh them by spritzing with a little water and baking for 3-5 minutes at 350°F (175°C).
Yes. After the first rise, you can punch down the dough, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30-45 minutes before shaping, then proceed with the second rise and baking.
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