Brötchen (German Bread Rolls) |
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Brötchen (German Bread Rolls) | The Brötchen (German Bread Rolls) | is a staple in the German bakeries and can be found in almost any bread aisle. It’s a very simple bread, but its many variations, both in flavor and in texture, make it a bread worth trying.
Bread is a staple in many countries, but it is an especially popular staple in Germany — one of the few countries where bread consumption is not only widespread but also a way of life. (German bread consumption has not increased at all since the Second World War, and the only exception is the widespread consumption of bagels. With the rise in popularity of bagels, there has also been a severe decline in the popularity of bread.) One of the most popular forms of bread in Germany is the brötchen, which is about the size of a small bagel and is made from a dough similar to that used to make croissants. The German word for “bread” is also used interchangeably with brötchen in German
Here’s a quick and easy Brötchen recipe for delicious German bread rolls!
Are you looking for a quick and easy breakfast roll recipe? The solution is German bread buns!
This Brötchen recipe produces German buns that are crispy on the surface and soft on the inside using just a few cupboard items.
These simple buns are great for breakfast or brunch, but they can also be eaten for lunch or heated up as a warm supper roll!
Our Brötchen turned out to be a hit.
Brötchen is a German word that means “little bread.”
In case you’re wondering, the literal translation of Brötchen in English is “little bread.”
In German, the word “brot” means “bread,” and the suffix “-chen” is often used to indicate that you’re talking about something smaller.
Because the German letter “ö” is not used, Brötchen is often transcribed as Brotchen in English. Brötchen is essentially the German term for bun or bread roll.
In Germany, brötchen is a kind of bread.
Brötchen are popular across Germany, and there are many kinds of German Brötchen to choose from. Ours is simply a simple, traditional rendition.
If you’ve ever visited Germany, you’ve probably noticed that the Germans like bread in various forms and sizes.
It’s no wonder, therefore, that there are a variety of bread roll choices available. Take a peek inside a few different German bakeries to see what we’re talking about.
Lisa grew up eating them, so she knows what she’s talking about. They were usually a hit at the family breakfast table on weekends. Early in the morning, one of the family members would go to the bakery to pick up some freshly baked buns for the family.
Eric had no idea how delicious a warm Brötchen in the morning could be until he met Lisa. It’s fantastic to have a whole spread of meats, cheeses, and sweet or savory spreads to go with them!
Are you looking for additional recipe ideas? Try our Strammer Max, Farmer’s Omelet, simple Schinkennudeln, or a traditional German salad!
German bread rolls are simple to prepare and may be used in a variety of ways.
Step-by-Step Instructions for Making Authentic German Brötchen
If you want to try your hand at making these easy German bread rolls, the recipe card with precise quantities can be found at the bottom of this article!
You may follow the Brötchen process pictures right now if you want to see what the recipe steps look like!
The Brötchen recipe begins with the dry ingredients.
To begin, sift flour into a large mixing basin. Add the salt and mix everything together.
Because yeast and salt don’t get along, make sure the salt is well incorporated into the flour before adding the yeast.
The yeast has arrived!
Finally, sprinkle the sugar on top, followed by the instant yeast.
Check to see whether the yeast has to be dissolved in water first; if so, see the comments in the recipe card below for suggestions on how to continue!
Finally, gently drizzle in the water while kneading the dough with your electric mixer’s spiral dough hooks. Of course, you can do it with your hands, but it will take a little longer.
In the bowl, make a dough ball….
Knead the dough until it forms a ball that does not cling to the sides of the bowl.
You may add a little extra water if the dough is too crumbly after a few minutes of kneading.
On the other hand, if it’s too moist and sticky, a little extra flour may be added.
Cover the bowl containing the dough and set it aside for 60 minutes in a warm, draft-free area of your house.
Here’s how our dough looked after it had risen – it was lovely and fluffy!
Sprinkle some flour over the countertop once the hour is up and the dough has grown in size.
For the rolls, divide the dough into equal pieces.
Knead the dough quickly with your hands, then divide it into eight equal pieces and shape it out into bread rolls.
If you maintain the “seams” on the bottom, the rolls will look better.
Cut the dough into small pieces.
Place the rolls on a parchment paper-lined baking sheet. With a sharp knife, cut the bread rolls lengthwise approximately 1/3 deep.
They may come out more like “bread balls” if you don’t cut them thin enough, but they’ll still be tasty.
Allow the rolls to rest for another 15 minutes on the parchment paper. Preheat your oven to 420 degrees Fahrenheit while you wait.
Baking bread rolls in the oven with their water basin…
In the lowest rack of the oven, place a heat-resistant dish filled with water. This will aid in the rising of the buns and make the crust crispier.
Bake the German buns for about 20 minutes on the center shelf of the oven, or until golden brown.
Brötchen should be baked till golden brown.
Allow them to cool for a few minutes after removing them from the oven. The Brötchen may be eaten hot or cold.
All done – ready to eat German bread rolls!
Fresh brötchen, in our view, are the finest. Any leftover buns, on the other hand, may be stored in a plastic bag or container.
When you’re ready to eat them, cut them open and toast them in the oven or toaster for a few minutes. This will bring them back to a somewhat crisp state.
If you have any old buns that you don’t want to eat, set them out on the counter to harden completely.
Then you may use them to create Semmelknoedel, or German bread dumplings. Alternatively, chop them up and use as croutons in a hearty potato soup!
- 3 cups flour (all-purpose)
- 1 teaspoon kosher salt
- a quarter teaspoon of sugar
- 2 tsp dry yeast (instant)
- 1 1/4 cup lukewarm water
- In a large mixing basin, combine the flour with the salt and whisk well. Finally, sprinkle the sugar on top, followed by the instant yeast.
- Slowly drizzle in the water while kneading the dough with your electric mixer’s spiral dough hooks or your hands. Knead the dough until it forms a ball that does not cling to the sides of the bowl. After a few minutes, if it’s too crumbly, add a little more water. Add a little extra flour if it’s too moist.
- Allow the dough to rise for at least 60 minutes by covering it with a dishtowel or lid and placing it in a warm, draft-free area.
- Sprinkle some flour on your surface once the dough has grown in bulk. Place the dough on top and knead it slightly with your hands.
- Form the dough into bread rolls by cutting or ripping it into eight equal pieces. Make sure the “seams” are at the bottom of the page. Place the rolls on a parchment-lined baking sheet.
- Cut the bread rolls lengthwise about halfway through with a sharp knife. Allow them to rest for another 15 minutes.
- Preheat your oven to 420 degrees Fahrenheit in the meanwhile. In the bottom of the oven, place a heat-resistant dish or a small saucepan filled with water. Bake the Brötchen for 15-20 minutes on the center rack, or until golden brown.
- Allow the bread rolls to cool slightly after removing them from the oven. They may be consumed hot or cold.
- For this recipe, we use instant dry yeast, which is yeast that doesn’t need to be dissolved in water or milk beforehand. Before you begin, double-check the instructions on the yeast box. If it has to be dissolved first, combine 1/4 cup water and 1/4 teaspoon sugar in a bowl and let aside for 10 minutes. Then add it to the flour in the mixing bowl, being careful to remove the water and sugar from the ingredient list above!
- Also, double-check that your yeast hasn’t expired and that the salt and yeast don’t come into direct touch. If you don’t, your dough may not rise at all.
- This is a straightforward German bun recipe. You can make or purchase a variety of German buns in Germany… and we’ll be adding more recipes as time goes on!
Information about nutrition:
Approximately 8 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 174 calories 1 gram of total fat 0g Saturated Fat 0g trans fat 0g of unsaturated fat 0 mg cholesterol 267mg sodium 36 g carbohydrate 2 g fiber 0 g sugar 5 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
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