BRÖTCHEN ! Homemade German Hard Rolls Recipe | Crusty & Chewy


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  1. Thank you soooo much I’m from Germany my dad was American ,anyway I was born and raised in Germany I am a German citizen I haven’t been home in 20 yrs we have German friends here in Missouri one of them made some Broetchen but they were to dence not good at all I hey were to hard to .So my other friend and I made yours OMG they are the bomb “” sooo good so will make these from now on thanks for sharing I will pass this rezept on very good wow”””

  2. Just made the recipe, I can't thank you enough for sharing about spraying and putting water in the oven it made all the difference. I did use our bread flour here in American because the all-purpose is so heavy to the flour I was used to using in Germany. THANK YOU!

  3. LUUK😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃😎😃

  4. Hi, Ninik! I'm German-American, too, and spent my entire childhood in Germany. I was raised on Brötchen/Semmeln and have spent years trying to find a recipe that matches the smell and taste of the Brötchen that I remember from my childhood. While I haven't tried your recipe yet (just found it today), I am encouraged by all the positive comments I've read here. A couple questions: 1) what benefit does using milk instead of water lend the dough? 2) same question, but with regards to using/not using eggs? Thanks!

  5. We were in Germany when I was a kid and I remember all the wonderful food. Brotchen was so good with fresh currywurst or knackwurst and some local mustard. It’s impossible to find good brotchen…until now. We made this today following your recipe exactly and it turned out perfectly. So many childhood memories came back with all the wonderful smells during baking. We had these perfect brotchen with homemade fermented sauerkraut, Düsseldorf mustard and homemade pickles. Thank you so much for sharing this recipe. I’ll definitely be repeating and sharing your link. 🙏

  6. Hi! Looks amazing.
    Just would like to confirm with you, when you say switch the position after 10 min of baking, does that mean rotate the baking tray?
    And do you leave the steam pan inside for the full duration of baking or do you remove it halfway like some other bread recipes?

  7. Thank you so much for your Lovely Recipe I am waiting on the mixture proofing and wow it is well I am so so happy finding this video as My Late Mother was German and we Love BRÖTCHEN ! the rye breads and all things German we haven't been back in Germany for ages but we always bring back Loads from Germany when we go thank you again I have asked you become friends on facebook as well 🙂

  8. I did watch the whole video. After you put the sticky dough on the worktop you mention that you knead for about 8 minutes. We don’t see those 8 minutes and therefore we don’t see how the sticky dough changes into a nice silky, smooth dough. That is what i meant by not showing all.

  9. Thank you for your answer. It would be nice ifyou made a video in which one can see the whole process of getting the dough out of the bowl unto the shaping of the rolls. Now we only see the end of the kneading and not the sticky part.

  10. Late to the party, but here I am: I have been thinking on this one. Our family in Buffalo was half German and kummelwecks were sold all over the city. When I was a kid, didn't much care for them, but now…….anyhowwww, I know how to shape them, so I think I will combine this recipe and method with the shaping and topping (rock salt and caraway seeds). I bet with your recipe, I can come pretty close to a kummelweck–it's the crispy exterior and chewy interior I could never quite nail down. So once again, DANKE!

  11. I can't wait to try this recipe! I lived in Germany as a child. I'm an Army brat. My step-father was born in Germany and became a naturalized citizen in the U.S. and devoted his life to his new country. But, still had his love of Germany! So, it was the best of both worlds for me growing up! When I came back to the U.S. I moved to Cincinnati,O.H. which is a very German City( founded by German Immigrants). But, the one thing I haven't found is GOOD Brotchen. They are either too dense, to airy, too hard or too soft! There is a special flavor in the right brotchen. I can't wait to try this! Thanks So much! I'll post back later.

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