This delicacy is best characterized as the Australian equivalent of corn dogs.
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 24 |
| Yield: | 24 rolls |
Ingredients
- 2 tablespoons active dry yeast
- 1 tablespoon white sugar
- 2 ½ cups warm water (110 degrees F)
- 2 tablespoons shortening
- 2 teaspoons salt
- 7 cups all-purpose flour
- 3 egg whites, stiffly beaten
- 1 egg white (for egg wash)
- 2 tablespoons cold milk
Instructions
- In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
- Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
- Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
- Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.
Nutrition Facts
| Calories | 150 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 0 g |
| Sodium | 206 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it
I’ve made the recipe several times and have now modified it a tad bit by substituting 1/3rd of the regular [unbleached] flour for 100% whole grain flour. Comes out great as a slightly denser Brotchen with more (to me) flavor.
I have a passion for baking different breads from many different countries. My husband, whose parents were German and Austrian, tried these once when he was a kid visiting Vienna. This recipe is fantastic, and the rolls are super crusty. They are wonderful to serve for any occasion.
Very tasty and easy recipe to follow.
These were amazing! Flavor just as I remembered growing up in Germany
These are great dinner rolls, great crust, etc, — very tasty — but they’re not real brotchen. I lived in Germany for three years and visited there again just two years ago, and so I remember clearly what brotchen are like — at least in southern Germany. Although we liked these rolls, we were disappointed that they weren’t like the ‘real’ ones.
These tasted great and looked fantastic, they did not stay crunchy on the outside which is the hallmark of brotchen. Will try higher temp for part of the time on my next attempt.
The recipe is straight forward and clearly laid out, but too much yeast! The yeast results in a nice structure, but to be honest, there are many other ways of achieving this that do not rob the rolls of flavour. Looks good on the outside, but unsatisfying on the inside! Not very authentic.
Rolled them in shredded cheddar score tops, let them for 2nd time then egg wash with a tad of heavy cream then bake away. Don’t forget the water for moist buns
These turned out fantastic- super quality rolls…texture, crust, crunchy outside, wonderfully soft in the middle… but I wanted more yeasty flavor to get to “brotchen”… Any suggestions? Is it the yeast? A different flour? What would make them taste more like “German”?? Otherwise- a bread recipe that ANYONE would be proud to make or serve.
Loved it! Kids loved it! It’s just like I remember from when I was a kid. Only problem I had is that I don’t know how to store it, so by the next day it was stale and couldn’t be eaten. I would like to know how to make it last longer.
I’ve made bread rolls a few times before and every time I get better, lol After the first rise I put the dough as a whole into the fridge because I was going to bake these in the morning. Then I got concerned it wouldn’t work well so later that night I took it out and split them up into rolls on the pan and put it back in the fridge. In the morning, it was obvious they had continued to rise (which is good). I baked them and they turned out well. My wife would have liked a little more crust (maybe more water in the oven?). It’s been 4 years since I was in Germany and I have yet to have bread like over there. This was a really good recipe but hard for me to confirm that it’s like what’s over there.
Easy and delicious!
The biggest issue here is we don’t have the same flour as Germany. I did some doctoring. Like milk instead of water. Used sea salt and made bigger rolls. I made 8. You can’t make them exact due to flour differences
Easy to make and the turned out excellent.. made these to be eaten with bratwurst and some mustard.
I substituted a tsp of water for the milk and heated the oven to 450. This made the rolls look golden brown!! Excellent recipe otherwise!!
These are fantastic! I made them of a sausage roll size and the recipe yielded 16 rolls. I’ll definitely be using this recipe in the future. Thank you!
This recipe makes wonderful French loaf style bread. Make recipe and divide in half for two loaves. Sending photo!
great southern biscuit recipe after 3 hours of dough rising. nothing like I enjoyed in Deutschland fur drei Jahren.
First time making rolls and they came out fantastic! I’m very pleased. I used a stand mixer so that helped out a lot. Will definitely make again and again!
Made these for the GF who is from Germany, she said they were just like home!