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!
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, of course, but mostly for making dough. It's the easiest way I've found to make yeast doughs for all sorts of baking.
Brötchen and Kuchen. Staples of German baking!
When it's time to replace my current bread machine, I'll be buying another Black and Decker like the one shown here.
Along with the preprogrammed settings, it's larger, meaning I can make more dough (= more Brötchen!) and larger loaves.
Click the photo for more info ...
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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 the IMPORTANT notices below the recipe before you start!!!
Put all dough ingredients into Bread Maker. (Follow manufacturer's recommended order.)
Set Bread Maker on to "dough" setting. This will take about 1½ hours.
NOTE: 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 if needed. The dough should come together without sticking to the pan. See the IMPORTANT note below the recipe.
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 onto 2 lightly greased 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.
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. The 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 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!
Are these Brötchen identical to the ones you can get in Germany?
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. :)
I've teamed up with my own business coach, Renae Christine (yes, do google her!), to bring you this free masterclass. After you watch it, ask me any questions and I'll gladly answer them.
Don't hesitate. I'm not sure how long Renae will keep this free masterclass available.
PS: Yes, Renae really is as amazing as all the reviews say.
PPS: Yes, the course is for handmade items, but I've used it successfully for my cookbooks. I know others are using her methods for services, direct sales ,and even a local ice cream bar & grill that's constantly selling out. You've nothing to lose by taking a look.
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Words to the Wise
"The wise don't make a show of their knowledge, but fools broadcast their foolishness."
Wunderbar! A must-have book for every household, and a mouth-watering walk down memory lane for me. I will forever cherish my copy of Quick Fix Soups, Gerhild.
These many jewels of good old-fashioned frugal recipes, all wrapped in beautiful photographs and sprinkled with time-tested “Oma says” advice, brings back fond memories of my childhood overseas.
Many of your pearls of wisdom are the very same secrets of our success for consistently eating healthy, minimizing time in the kitchen, cutting food waste, and keeping our grocery bill below $150 a month.
But, I gleaned many new and ingenious ideas from you, too.
Thank you, Gerhild, for pulling it all together into this fantastic gem of a book ... so my family can refer to them again and again for years to come.
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