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Broetchen German Rolls
1lb. 2oz. wheat flour
1 1/2oz. fresh yeast or 2 p. dry yeast
1 Tbls. salt
1/2 Tbls. sugar
1 1/4 cup luke warm water


Combine flour, salt, and sugar in large bowl. Indent middle of flour mixture and fill with crumbled yeast. Now knead dough until soft and supple, cover with a clean towel and let rise for 40 minutes. Now thoroughly knead dough for another 5 to 10 minutes, shape into a roll and cut into 15 even slices. Both both hands shape these slices into rolls, brush top with water. Bake in preheated oven at 400 F for 15 minutes.

If you prefer fresh Broetchen for breakfast, prepare dough the night before but use COLD water and immediately shape into roll without letting the dough rise. Refrigerate overnight. Brush with water right before baking time. You could subsitute the wheat flour with white flour and/or sprinkle i.e. salt, caraway seeds, sesame seeds etc. onto Broetchen (immediately after brushing with water).

And here is a little hint:

To ensure that the Broetchen will be moist inside, fill a fireproof bowl with water and place unto bottom of your oven !


Click on The Kitchen and Gourmet for more recipes from Germany!

Preparation Time: Serves:
Recipe Origin: Germany
Submitted by:
Susi Birkenstock

This recipe has been viewed 3521 times.


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