Looking for a German bread rolls recipe that's reminiscent of the Brötchen you had in Germany? Take a look at these. They are just like Oma's! Depending which part of Germany you are from, these are know by various names ... Brötchen (a diminutive of Brot meaning bread), Semmel, Schrippe, Rundstück or Weck, Weckle, Weckli, or Wecken. However, they are all know for being WUNDERBAR!
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. And, I've made it really easy by using my bread maker. Just 15 minutes prep time and ready in 3 hours. WUNDERBAR!
I've had my Black and Decker Bread Maker for many years ... and it works wunderbar!
Click on the photo to see the one that's like the one I'm using. You'll be happy you did!
For the dough:
For the egg wash:
Really! It's that simple. That's why it's part of these German recipes. It's that good! REALLY! These have become hubby's favorite Brötchen ... he especially loves them with butter and jam for dessert!
No, they are not identical. But they are great alternatives that taste so similar to us that we're happy. Why are they different? Part of the problem is that it is difficult to get the same kind of flour as is available in Germany. And the other part of the problem is that making real Brötchen is very time consuming.
So, is it possible to make real Brötchen outside of Germany? Yes, with the right ingredients and time. However, for me, I wanted something that is so similar to what we had in Germany that is also practical to make at home. And quick. And wunderbar. And, this recipe is it.
If we're wanting a bit more 'crunch' ... I make my Artisan Bread ... that's so yummy too!
These taste best fresh the same day they are made. If you recall the ones you had in Germany, they didn't keep well till the next day, in fact later the same day, they no longer had that nice crisp crust. That's why they were always bought fresh every morning for breakfast!
However, 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.
That way, you can enjoy these even if they were not baked the same day. :)
And, you can always make Bread Dumplings!
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Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
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