German Brotchen Rolls Recipe

Flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the rolls.

Active dry yeast: Helps the dough rise and gives the rolls their airy texture.

Warm water: Activates the yeast and helps form the dough.

Melted butter: Adds richness and flavor to the rolls.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This helps develop the gluten structure, making the rolls light and airy. If the dough is too sticky, sprinkle a little flour on your work surface, but be careful not to add too much, as it can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the rolls a chewier texture, similar to traditional German Brötchen.

• all-purpose flour - Substitute with whole wheat flour: For a healthier option, whole wheat flour can be used, though it will result in a denser roll.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different flavor profile and is often considered a healthier option.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water before adding to the flour.

• active dry yeast - Substitute with fresh yeast: Use about 21 g of fresh yeast as a substitute. Fresh yeast can give a more traditional flavor but needs to be dissolved in water first.

• warm water - Substitute with milk: Using milk instead of water can result in a richer, softer roll.

• melted butter - Substitute with olive oil: Olive oil can be used for a different flavor and is a healthier fat option.

• melted butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

• Allow the brotchen rolls to cool completely on a wire rack. This prevents condensation from forming inside the storage container, which can make the rolls soggy.
• For short-term storage, place the cooled rolls in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days. If you prefer a crispier crust, reheat them in the oven at 180°c (350°f) for about 5 minutes before serving.
• For longer storage, wrap each roll individually in plastic wrap or aluminum foil. Place the wrapped rolls in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date.
• To freeze, place the bagged rolls in the freezer. They can be stored for up to 3 months. Freezing them individually wrapped helps to prevent freezer burn and keeps them fresh.
• To thaw, remove the desired number of rolls from the freezer. Unwrap and let them sit at room temperature for about 1-2 hours. For a quicker thaw, you can microwave each roll on a low setting for 30-60 seconds.
• For the best texture, reheat the thawed rolls in a preheated oven at 180°c (350°f) for about 10 minutes. This will help to restore their crispiness and warm them through.
• If you prefer a softer crust, you can place a small dish of water in the oven while reheating. The steam will help to soften the crust, making the rolls more tender.

• Preheat your oven to 180°C (350°F). Wrap the Brotchen rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warm and slightly crispy on the outside.

• For a quick reheat, use a microwave. Place the Brotchen rolls on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for about 20-30 seconds. Be cautious not to overheat, as this can make them chewy.

• If you have an air fryer, preheat it to 160°C (320°F). Place the Brotchen rolls in the basket and heat for 3-5 minutes. This method will help retain their crispiness.

• For a stovetop method, heat a skillet over medium heat. Place the Brotchen rolls in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, until they are warm and slightly toasted.

• If you prefer a steam method, fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and add the Brotchen rolls. Cover and steam for about 5 minutes. This will make them soft and warm without drying out.

• Mixing bowl: A large bowl used to combine the flour, salt, and yeast, and later to mix in the warm water and melted butter.

• Measuring cups: Used to measure the precise amount of flour and water needed for the recipe.

• Measuring spoons: Used to measure the salt and yeast accurately.

• Wooden spoon: Useful for initially mixing the ingredients together before kneading.

• Kitchen scale: Ensures accurate measurement of ingredients, especially the flour and butter.

• Dough scraper: Helps in kneading the dough and dividing it into equal pieces.

• Greased bowl: Used to let the dough rise without sticking.

• Plastic wrap: Covers the bowl to keep the dough moist while it rises.

• Baking sheet: Holds the shaped rolls for their final rise and baking.

• Parchment paper: Lines the baking sheet to prevent the rolls from sticking.

• Oven: Preheated to 220°C (430°F) for baking the rolls.

• Cooling rack: Allows the baked rolls to cool evenly after they come out of the oven.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This streamlines the process and ensures you don't miss anything.

Use a stand mixer: If you have a stand mixer, use it to knead the dough. This saves time and effort compared to kneading by hand.

Warm environment for rising: Place the dough in a warm spot to rise faster. A slightly warm oven (turned off) works well.

Shape rolls quickly: Use a kitchen scale to divide the dough evenly. This ensures uniform rolls and speeds up the shaping process.