Brötchen (Crusty Bread Rolls) is a traditional German recipe for a classic and simple to prepare crusty bread roll. The full recipe is presented here and I hope you enjoy this classic German version of: Crusty Bread Rolls (Brötchen).
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As someone who likes their rolls crusty, this recipe for brötchen, a German crusty roll is one of my favourites.
Ingredients:
300–350g flour
2 1⁄2 tsp dry active yeast
1 tsp sugar
1 tsp salt
1 tsp oil
250ml warm water
1 egg white
Method:
Pre-heat your oven to 220°C.
Sift 300g flour and salt into a large bowl and form a well in the centre.
In a mug mix together the yeast, sugar, and 30ml (2 tbsp) of warm water (take this out of the total). Pour this yeast mixture into the well in the flour (but don't mix in) then cover the bowl with a cloth and set aside in a warm place for 15 minutes for the yeast to activate.
Once the yeast mixture is frothy, add the remaining water and the oil to the bowl then beat the ingredients until thoroughly mixed.
Turn the resultant dough out onto a clean work surface and knead until smooth and elastic. If the dough remains sticky, slowly work in the remaining 50g of flour, as needed.
Transfer the dough to a greased bowl, tun to coat in the oil then cove and set aside in a warm place to prove until doubled in volume (usually about 40–60 minutes).
Knock the dough back then divide into 12 equal portions.
Shape these into balls then form into slight ovals then set these 8cm apart on greased and floured baking trays.
Cover loosely and allow to raise until doubled in volume (about 40 minutes).
For the glaze, beat the egg white with 1 tsp water until frothy then brush onto the rolls. Using a sharp, serrated, knife cut an incision the length of the roll.
Transfer to the centre of your pre-heated oven and bake for 15–20 minutes until the buns are crusty and golden brown and sound hollow when rapped on their bases.
Transfer to a wire rack and allow to cool. Serve warm.
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