Broetchen (German Bread Rolls)

Tasty little German bread rolls. Top with sesame seeds, poppy seeds, sea salt, pepper, herbs…anything that would taste good on bread. Keep in mind how you’ll eat them: as breakfast items, as sandwich breads, as rolls with soup, etc.



Step: 1

Mix flour, salt, and sage together in a large bowl. Form a well in the center.

Step: 2

Mix 2 teaspoons warm water, honey, and yeast together in a small bowl. Pour mixture into the well without mixing. Cover bowl with a cloth; set in a warm area for 15 minutes.

Step: 3

Pour the remaining water and 1 teaspoon olive oil into the flour-yeast mixture; stir with a wooden spoon until dough sticks together. Cover with a cloth and keep warm. Let rise until doubled in volume, about 1 hour.

Step: 4

Punch down dough and turn onto a lightly floured surface. Knead until smooth, using the remaining flour as needed. Return to the bowl; cover and let rise until doubled in volume, about 40 minutes.

Step: 5

Grease a baking sheet with the remaining olive oil; lightly dust with flour.

Step: 6

Punch down the dough; divide into 12 equal parts. Shape into ovals and cut a cross on top of each roll with a butter knife. Place rolls on the prepared baking sheet. Cover with a cloth and let rise until doubled in volume, about 40 minutes. Brush the rolls with egg white.

Step: 7

Preheat oven to 450 degrees F (230 degrees C).

Step: 8

Bake rolls in the preheated oven until golden, about 15 minutes.


Per Serving: 88 calories; protein 3.6g; carbohydrates 17.1g; fat 1.2g; sodium 200.5mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.

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