German bread rolls recipe that’s reminiscent of the Brötchen in Germany? They are WUNDERBAR!

5 from 1 vote

Oma's Brötchen

If there's one thing that's missed by almost everyone who has been in Germany and the one recipe that's always requested, it's this one.

Prep Time3 30

Yield: 12

Calories: 150kcal

Author: Oma Gerhild

Equipment

Bread Maker

Materials

For the dough:

1¼ cups water lukewarm
2 egg whites
1 tbsp butter soft
1 tsp salt
1½ tsp sugar
3½ cups all-purpose flour more may be needed
1 tbsp yeast active dry

For the egg wash:

1 egg white
2 tbsp milk

Instructions

Put all dough ingredients into Bread Maker. Liquid, Dry, Yeast
Set Bread Maker on to "dough" setting. This will take about 1½ hours.
After the first few minutes of the machine kneading the dough, check that the dough isn't sticking to the sides of the bread maker and has formed a 'ball'. If the dough is sticking, add a tablespoon of flour, let it knead and gradually add more flour if needed.
The dough should come together without sticking to the pan.
See the IMPORTANT notes below.
When dough is ready, remove it from Bread Maker. Place dough on counter that's lightly dusted with flour and gently fold it several times.
Form into a roll, about 12 - 16 inches long and then cut into 12 sections.
Form each piece into a ball and place on 2 lightly greased or parchment paper lined baking sheets. Cover and let rise until double in volume, about 45 minutes.
About 15 minutes before baking, preheat oven to 425°F. Place an empty baking sheet on bottom rack.
When oven is hot, gently brush rolls with egg wash (mixing 1 egg white with 2 tbsp milk). Cut a fairly deep slash in top of each roll with very sharp knife.
Place 1 cup of ice cubes on the hot baking sheet in oven just before placing baking sheets with rolls into oven.
Bake for about 18 - 20 minutes or until tops are nicely browned. Be careful when removing the rolls from the oven ... there may be steam that escapes when you open door (from ice cubes).
Remove to rack and let cool for about ½ hour before serving.

Notes

IMPORTANT Bread Roll tip #1:

Check the consistency of the dough after the first few minutes after the bread machine has mixed everything together and has started kneading it.

Depending on the consistency, one may need to add more flour, a tablespoon at a time, until the dough no longer sticks to the sides.

The amount of flour depends on things like the brand, humidity, altitude, etc. Whenever I use the bread machine for any baking or dough-making, I always check every time. Sometimes extra is needed. Other times not.

IMPORTANT Bread Roll tip #2:

Once the dough has risen and you are putting it onto the counter, make sure the counter is floured. If you've made artisan bread, you'll almost recognize the consistency of this rolls dough is similar. It's very, very soft ... it almost flows!

In order to make it into rolls, you'll need to keep your extra flour handy. You do want to be gentle with the dough. Fold it over gently several times. Gently pull it into a long roll and cut into 12 sections.

Now, on a floured counter, gently form each section into a ball. You'll need to keep your hands floured. Only add as little flour as you can to keep the ball from sticking.

To get a smooth outside, place the ball of dough into one hand. With the other, pull the outside edge and pinch into the middle. It's also possible to do it directly on the counter.

Take a look at the video on this page. This dough for the German rolls is a much softer dough than shown in the video, but the method is still the same for forming them.

This takes a bit of practice, but, my, my. It is worth it!

If you have leftovers, you can spray them lightly with water and place in a 425°F oven for a few minutes and the crust will be crispy again.

Or, you can freeze them and then, once thawed, spray lightly with water and place in a 425° F oven for a few minutes as well.