German Brotchen Rolls
These German Brotchen Rolls are the real deal. They have a crispy crust and a light and airy crumb. I discovered these imported rolls at our local German meat market. I tried for years to make these with no success until I was given this recipe by a lovely German woman named Sabine. Thank you, Sabine!
These rolls are delicious with a simple spread of salted butter. Yet they also serve as a beautiful canvas for heavier sandwiches. Sliced pork and beef are a perfect match.
They reheat beautifully in the oven. Rub them with water, and place them on the middle rack of a 400-degree oven. They will turn crispy in 3-4 minutes, depending on the heat of your oven. Keep a close eye on them. They’re like roll gold. ; )
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German Brotchen Rolls
Ingredients
- 300 ml water lukewarm
- 7 grams instant yeast
- 2.5 grams diastatic malt powder
- pinch granulated sugar
- 8 grams salt kosher
- 500 grams bread flour
- olive oil for greasing container
- 1 egg
- sesame or poppy seeds optional
Instructions
- Combine all of the ingredients except the olive oil in your stand mixer. Mix on low to incorporate the ingredients. Mix on medium speed (4 o'clock position if using an Ankarsrum mixer) for 5 minutes. The dough should be smooth and elastic and pass the windowpane test.300 ml water, 7 grams instant yeast, 2.5 grams diastatic malt powder, pinch granulated sugar, 8 grams salt, 500 grams bread flour
- Turn out the dough and transfer it to a container that has been greased with olive oil. Turn the dough over so both sides are in contact with the oil. Cover with plastic wrap and a towel. Place in a warm spot out of drafts until doubled in size, approximately 1 hour. Please see the recipe notes for additional options.olive oil
- Once risen, place the dough back onto a lightly floured surface. Using your kitchen scale and scraper, divide the dough into 10 pieces of equal weight.
- Roll each into a tight oval. Use your hand and thumb to create friction on the counter surface and shape them. This tightens the skin of the dough so it will have the proper rise. Hold each dough ball under running water briefly. Place the balls on a baking sheet lined with parchment paper.
- Cover and let them rise for 30 minutes or until puffy. I use a pan with tall sides and place a towel over that to ensure the dough does not dry out.
- Preheat your oven to 400 °F and place a small heavy pan on the bottom shelf.
- Whisk egg and add 1 tbsp water. Brush rolls with the egg wash, and sprinkle them with sesame or poppy seeds if desired.1 egg, sesame or poppy seeds
- Quickly yet gently score the rolls lengthwise with a sharp serrated knife. This allows the rolls to expand further in the oven.
- Place rolls in the oven on the middle rack. Pour 1 cup water into the preheated pan on the lower shelf to create steam. Close the door and bake for 20 minutes or until golden in color and the internal temperature reads 190 °F. Remove from oven promptly.
- Let the buns rest for 2 minutes before transferring them onto the cooling rack. Let cool for another 30 minutes.
Kitchen Equipment
Notes
Nutrition
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