Brotchen Rolls Recipe

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Carrie Published: January 9, 2021 Modified: September 15, 2021
Brotchen Rolls Recipe

How To Make Brotchen Rolls

Take a bite of these brotchen rolls brushed with egg wash for a shiny, golden crust. Cook these German bread rolls in 20 minutes!

Preparation: 20 minutes
Cooking: 20 minutes
Rest Time: 1 hour 40 minutes
Total: 2 hours 20 minutes

Serves:

Ingredients

  • ¼ozactive dry yeast,(1 package)
  • 1tspwhite sugar
  • 1cupwarm water,(110 degrees F)
  • cupsbread flour
  • 1tbspvegetable oil
  • ½cupbread flour
  • 1egg white
  • 1tbspwater

Instructions

  1. In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy.

  2. Place flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed.

  3. Turn the dough out onto a lightly floured surface and knead in the remaining flour to keep the dough from sticking. Knead for about 8 minutes until smooth and supple.

  4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

  5. Cover with a damp cloth and let rise in a warm place for about 1 hour until doubled in volume.

  6. Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet.

  7. Cover the rolls with a damp cloth and let rise for about 40 minutes until doubled in volume.

  8. Preheat oven to 450 degrees F.

  9. In a small bowl, beat together the egg white with 1 teaspoon water until frothy.

  10. Brush the risen rolls with the egg wash and bake in the preheated oven for 15 to 20 minutes until golden brown.

Nutrition

  • Calories: 138.37kcal
  • Fat: 1.78g
  • Saturated Fat: 0.17g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 0.91g
  • Polyunsaturated Fat: 0.45g
  • Carbohydrates: 25.45g
  • Fiber: 0.98g
  • Sugar: 0.47g
  • Protein: 4.58g
  • Sodium: 5.48mg
  • Calcium: 6.10mg
  • Potassium: 43.48mg
  • Iron: 1.53mg
  • Vitamin C: 0.00mg
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