T
his is a recipe for a very simple German bread roll called Brötchen. Crusty on the outside and warm and soft on the inside, these rolls make a wonderful addition to any breakfast or brunch!
3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon sugar
2 teaspoons instant dry yeast
1 1/4 cups water, lukewarm
Add flour to a large mixing bowl, then add the salt and mix well. Sprinkle the sugar on top and finally add the instant yeast.
Slowly add the water and knead dough with either the spiral dough hook of your electric mixer or your hands. Keep kneading until the dough forms a ball that doesn't stick to the side of the bowl anymore. If it's too crumbly after a few minutes, add a tiny bit more water. If it is too wet, add a little bit more flour.
Cover the bowl with a dishtowel or lid and place it in a warm spot without a draft for at least 60 minutes to allow the dough to rise.
After the dough has increased in size, sprinkle some flour onto your countertop. Place the dough on it and briefly knead it with your hands.
Cut or rip the dough into eight equal parts and form it into bread rolls. Make sure that the "seams" are at the bottom. Place these rolls on a baking sheet with parchment paper.
Cut the bread rolls lengthwise with a sharp knife about halfway deep. Then let them sit for another 15 minutes.
In the meantime, preheat your oven to 420 degrees Fahrenheit. Place a heat resistant bowl or small pot with water into the bottom of your oven. Bake the Brötchen on the middle rack for approx. 15-20 minutes until golden brown.
Remove the bread rolls from the oven and let them cool slightly. They can be eaten warm or cold.
We use instant dry yeast since it doesn't have to be dissolved in water or milk first. Make sure to check the directions on the package of your yeast. If it needs to be dissolved before using, add it to 1/4 cup water and 1/4 teaspoon sugar and let it sit for around 10 minutes. Then add this to the flour in the mixing bowl making sure to subtract the amount of water and sugar already used from the ingredient list. Also, check that your yeast hasn't expired yet, and don't let the salt and yeast get into direct contact with each other. Otherwise, your dough might not rise at all.
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