➤ by Oma Gerhild Fulson
Looking for a German bread rolls recipe that's reminiscent of the Brötchen you had in Germany?
Take a look at these. They are so similar 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!
Using an easy bread machine method keeps the time in the kitchen to a bare minimum, while at the same time filling the house with such a fragrance!
I've had my Black and Decker All-In-One Breadmaker for years.
I use it for making breads, but mostly for making dough. It's the easiest way I've found to make yeast doughs for all sorts of baking.
When it's time to replace my current bread machine, I'll be buying another Black and Decker like the one shown here.
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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! Do check these IMPORTANT notices below before you start the recipe!!!
(Don't have a bread machine? Don't despair. Check out below ... I'll let your know what to do.)
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.
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!
Really! It's that simple. That's why these are part of these German recipes. They really are 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. Then, in Germany, the yeast used is often the fresh variety. Something that is almost impossible to find elsewhere. 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! And, actually, making that bread is a even easier to make than this bread roll recipe.
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!
Don't despair. You can still make these. Just follow your favorite yeast recipe for the method for making the dough, using the ingredients in my recipe. Once your dough has risen once, continue from where I remove the dough from the bread maker.
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