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Brotchen (German Rolls)

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I was on the hunt one day for Hard Rolls at the grocery stores and was unable to find exactly what I was looking for.  A friend of mine gladly shared her simple recipe to make them from scratch.  They were perfect! And so easy to make!

A great roll with a crusty outside, soft, chewy inside


2 1/2-3 cups flour2 1/2 teaspoons dry active yeast1 teaspoon sugar1 teaspoon salt1 teaspoon oil1 cup warm water
Starch Glaze
1 tbsp. cornstarch
1 tbsp. cold water
Boiling water


Preheat oven to 450 deg.F.

1. Pour 2 1/2 cups flour into a large bowl and form a well in the center.
2. In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).
3. Pour yeast mixture into the well but do not mix with the flour at this time.
4. Cover bowl with a cloth and set it in a warm place for 15 minute to rise.
5. Add remaining water and oil and beat until mixed.
6. Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed.
7. Put dough in bowl, cover and let rise until double in size. (about 30-40 min).
8. Punch down and divide dough into 12 parts.(or as big of rolls as you would like)
9. Shape into oval rolls and place 3 inches apart on greased and floured cookie sheet.
10.Cover and let rise until double in size.
11.Brush with starch glaze
12. Bake for 15-20 minutes or until golden brown.The time is an estimate, depending on how big your rolls are.

Starch glaze:
In measuring cup, combine cold water and cornstarch, mixing until smooth. Add boiling water, stirring continuously until desired amount (1/2-1 cup). Stir until glaze thickens, cool. Use to provide a crunchy, crusty crust on breads and rolls.

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