Oma's Brötchen ~ German Bread Rolls Recipe
➤ 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!
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.)
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!
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!
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. 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.
What to do with leftover Brotchen?
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 have a Bread Maker?
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.
Oma's Brötchen ~ German Bread Rolls Recipe
Looking for German bread rolls that are 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!
3 hr 20 min
For the dough:
- 1¼ cups lukewarm water
- 2 egg whites
- 1 tsp salt
- 1½ tsp sugar
- 1 tbsp soft butter
- 3½ cups all-purpose flour (more may be needed)
- 1 tbsp yeast (active dry)
For the egg wash:
- 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.
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 above the recipe.
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.
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.
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
- Place 1 cup of ice cubes on the hot baking sheet in oven just before placing baking sheets with rolls into oven.
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.
- Don't have a bread maker? 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.
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
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Need help doing conversions
between cups and grams or any such thing?
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German Bread Rolls Recipe just like Oma's Brötchen
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 just like Oma's!
Ingredients: egg whites,
For the full recipe, scroll up ...
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Proverbs 12:23 (NLT)