German Brotchen Rolls

I recently finished reading the Baker’s Daughter by Sarah McCoy.  The novel follows Elsie and her family during WWII in Germany.  Elsie’s family (at least somewhat) sympathized with the Nazi party (more so, they did what they were told to keep their livelihood).  It was fascinating to read a story from the perspective of a regular German citizen.

The story also has a second, modern day point of view character, Reba.  And honestly, I would have much rather read an entire story about Elsie instead of being interrupted by Reba.  Reba was boring and whiny and I really just wanted to enjoy a good historical fiction. 

Thankfully, more of the story centered on Elsie and her journey through WWII, so I was able to deal with Reba.

Since Elsie came from a family of Bakers (thus the title), there were many amazing breads described throughout the story.  However, the one that stood out the most and had a prominent role in the story were the Brotchen Rolls.

Brotchen Rolls are a rustic German hard-roll.  Most of the recipes I found involved whipped egg whites in the dough and plenty of steam during baking.

The rolls end up crusty on the outside and light and fluffy on the inside.  They’re the perfect accompaniment to any meal!

Brotchen

Adapted from All Recipes

Dough

1 tbsp active dry yeast

1 ¼ cups very warm water (110-115 degrees F)

1 ½ tsp sugar

1 tbsp butter, softened

1 tsp salt

3 ½ cups flour

2 egg whites, stiffly beaten

Egg Wash

1 egg white

2 tbsp milk

Place the water, yeast, and sugar in a large mixing bowl.  Allow the mixture to sit until foamy.

Add the butter, salt and 1 ½ cups of flour.  Mix until smooth and combined.  Gently fold in the beaten egg whites.

Slowly add in the remaining flour.  Knead the dough until it is smooth and elastic.

Spray a clean bowl with non stick spray.  Place the dough in the bowl and turn to coat.  Cover loosely and allow the dough to rise in a warm, draft free area until doubled in size, about 1 hour.

Divide the dough into 12 equal portions.  Place on a baking sheet and cover loosely.  Allow the rolls to rise for 45 minutes.

Preheat the oven to 425 degrees F.  Place an empty pan on the bottom rack of the oven.

Whisk together the egg white and milk.  Brush the egg wash over the rolls, then use a sharp knife to cut a slit down the center of each roll.

Immediately place the rolls in the oven.  Toss 1 cup of ice onto the empty pan (this will create steam to give the buns a crusty exterior).

Bake for 20 minutes or until the rolls are golden brown.  Remove from the oven and cool.

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Brotchen (German Hard Rolls)

by Amy's Cooking Adventures June-6-2017

Brotchen are traditional German Hard Rolls, inspired by the book, The Baker's Daughter.

Ingredients

• 1 tablespoon yeast
• 1 1/4 cup water
• 1 1/2 teaspoon sugar
• 1 tablespoon butter
• 1 teaspoon salt
• 3 1/2 cups flour
• 2 egg whites

Instructions

Place the water, yeast, and sugar in a large mixing bowl. Allow the mixture to sit until foamy.Add the butter, salt and 1 ½ cups of flour. Mix until smooth and combined. Gently fold in the beaten egg whites.Slowly add in the remaining flour. Knead the dough until it is smooth and elastic.Spray a clean bowl with non stick spray. Place the dough in the bowl and turn to coat. Cover loosely and allow the dough to rise in a warm, draft free area until doubled in size.Divide the dough into 12 equal portions. Place on a baking sheet and cover loosely. Allow the rolls to rise for 45 minutes.Preheat the oven to 425 degrees F. Place an empty pan on the bottom rack of the oven.Whisk together the egg white and milk. Brush the egg wash over the rolls, then use a sharp knife to cut a slit down the center of each roll.Immediately place the rolls in the oven. Toss 1 cup of ice onto the empty pan (this will create steam to give the buns a crusty exterior). Bake for 20 minutes or until the rolls are golden brown. Remove from the oven and cool.

Details

Prep time: 2 hour Cook time: 20 mins Total time: 2 hour 20 mins Yield: 12 rolls