Traditional German Brotchen Recipe: The Perfect Crunchy Rolls

When we lived in Germany several years ago, I became absolutely enamored with Brotchen, those delightful, freshly baked rolls that you could find at every corner bakkerie. Ever since then, I have been on the lookout for a recipe that captures that perfect combination of a crispy crust and a melt-in-your-mouth soft interior, and while I have not yet had the chance to try this particular recipe, it certainly sounds like it has the potential to fulfill that craving! For those who have yet to experience the joy of Brotchen, it’s important to note that these rolls are best enjoyed shortly after baking; within a few hours, they tend to dry out and harden. However, when fresh out of the oven, they are nothing short of magnificent! So, roll up your sleeves, and let’s embark on this baking adventure that will bring a taste of Germany right to your kitchen.

Recipe Overview

• Prep Time: 3 hours
• Cook Time: 15 minutes
• Total Time: 3 hours 15 minutes
• Servings: 24 rolls
• Recipe Category: Breads
• Keywords: German, European, Low Cholesterol, Healthy, For Large Groups, Less than 4 Hours

Ingredients

Nutritional Information (per serving)

Instructions

1. Activate the Yeast
   Begin your Brotchen journey by dissolving the active dry yeast in warm water within a large mixing bowl. This step is crucial as it activates the yeast, setting the stage for your dough to rise beautifully.

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2. Mixing the Ingredients
   Using a dough hook attached to your mixer, blend in the vegetable shortening, sugar, salt, and 3 cups of the all-purpose flour. Beat the mixture vigorously for about 2 minutes to ensure everything is well incorporated.

3. Incorporate Egg Whites
   Gently fold in 3 stiffly beaten egg whites to add volume and create that sought-after fluffy texture in your rolls. The egg whites will help aerate the dough, contributing to the perfect interior crumb.

4. Gradually Add Flour
   Gradually incorporate the remaining flour, adding 1/4 cup at a time, until a ball of dough forms and pulls away from the sides of the bowl. This gradual approach helps you achieve the right consistency without making the dough too dry.

5. Knead the Dough
   Turn the dough out onto a floured surface and knead for 8-10 minutes, adding more flour as necessary to form a smooth and elastic dough. You’ll know you’re done when the dough feels pliable and you begin to see surface blisters forming, indicating that the gluten has developed.

6. First Rise
   Place your kneaded dough into a large, warm, oiled bowl, turning it to coat all sides with oil. Cover the bowl with a clean tea towel and allow it to rise for about 1 hour, or until the dough has doubled in size. This step is essential for developing flavor and texture.

7. Prepare for Shaping
   After the dough has risen, turn it out onto a lightly oiled surface. Divide the dough into 24 equal pieces, shaping each piece into 3-1/2 inch ovals.

8. Second Rise
   Arrange the shaped rolls on a greased baking sheet and flatten them slightly. Cover with a clean towel and let them rise for about 45 minutes. This second rise will give your Brotchen the necessary lift.

9. Preheat the Oven
   About 15 minutes before the end of the rising time, turn the rolls over. Meanwhile, preheat your oven to 425°F (220°C) and place an empty shallow pan on the lower shelf of the oven; this will create steam for a perfect crust.

10. Prepare for Baking
    Lightly brush the tops of the Brotchen with a mixture of 1 beaten egg white and a bit of milk to create a lovely sheen. Sprinkle with caraway seeds, sesame seeds, or coarse salt, according to your preference.

11. Bake the Rolls
    Carefully place ice cubes in the hot pan on the lower shelf to generate steam. Immediately set the pan of Brotchen into the oven. Bake for 15-20 minutes, or until they are golden brown and sound hollow when tapped. The internal temperature of the rolls should reach 190°F (88°C).

12. Cool the Rolls
    Once baked, transfer the Brotchen to cooling racks to let them cool slightly before serving.

13. Batch Baking Tips
    If your oven cannot accommodate all 24 rolls at once, simply shape half of the dough, let them rise, and halfway through their rising time, shape the remaining dough. Bake in two batches to ensure even cooking.

Final Thoughts

These delicious German Brotchen are not just a treat for your taste buds; they also offer a wonderful baking experience that you can share with family and friends. Their crisp crust and soft interior create a delightful contrast that makes them perfect for any meal or occasion. Enjoy them fresh out of the oven, or serve them with butter, jam, or your favorite spreads.

Happy baking, and may your Brotchen be as magnificent as those enjoyed in the charming streets of Germany!