Brotchen Rolls

    3 hours 15 minutes

    A chewy German roll that has a firm outer crust. These rolls are made with only the whites of the eggs and are great with soups, stews or just eaten as a snack.

    155 people made this

    Serves: 24 

    • 6 teaspoons dried yeast
    • 3 teaspoons caster sugar
    • 2 1/2 cups (625ml) warm water (45 degrees C)
    • 30g soft butter
    • 2 teaspoons salt
    • 1 kg plain flour
    • 3 egg whites, stiffly beaten
    • 1 egg white (for egg wash)
    • 1 1/2 tablespoons cold low fat milk
    • handful ice cubes, as needed

    Preparation:30min  ›  Cook:20min  ›  Extra time:2hours25min rising  ›  Ready in:3hours15min 

    1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy, about 10 minutes. Mix in butter, salt and 1/3 of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour a little 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.
    2. 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 220 degrees C.
    3. 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 10cm long. Place on lightly greased baking trays, cover and let rise until doubled in volume, about 40 minutes.
    4. Place an empty baking tray on the bottom shelf of the oven. In a small bowl, lightly beat the egg white with the milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place a cupful of ice cubes on the hot baking tray in the oven and immediately place the rolls in the oven.
    5. Bake for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

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    Reviews in English (141)


    Something else. I´ve been living in germany for 21 years now, and this recipe is very good. But to make them more authentic, lightly slice the rolls lengethwise and then add the egg wash.  -  08 Oct 2008


    these were soooooo good! My family loved them. It was not easy, but then again, it was my first time making bread. Thanks for such a yummy recipe!  -  08 Oct 2008


    After living in Germany for 5 years and searching for a brotchen recipe, I am happy with this one as being authentic.  -  08 Oct 2008