Eat like a German - German Recipe:

[ source: Wikipedia]

Serves: 12 rolls

Prep time:
Cook time:
Total time:

These German bread rolls are crisp on the outside and soft on the inside. There are various shapes and forms that you can roll and bake them into.

Brötchen itself is used mainly in Lower Saxony, Mecklenburg-Western Pomerania, North Rhine-Westphalia, Rhineland-Palatinate in the north, large parts of Hesse, in the northern Saxony-Anhalt and in parts of Brandenburg. In Thuringia, in southern Saxony-Anhalt and Saxony both Brötchen and Semmel is used.

[ source: wikipedia ]


  • 2½ to 3 cups flour
  • 1 package active dry yeast
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. oil
  • 1 cup warm water
  • 1 egg white


Pour 2½ cups flour into a large bowl and form a well in the center. In a separate container, mix yeast, sugar, and two tablespoons of water (the water comes from the 1 cup listed above ). Pour the yeast mixture into the well but do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed.

Turn dough out on counter top and knead until smooth. Add the remaining ½ cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3" apart on a greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1 teaspoon water with a fork until frothy and brush on the rolls.

Bake in a preheated oven at 450° F for 15 to 20 minutes until golden brown.

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