Dutch crunch bread recipe bread machine plus#
3½ cups (455 grams) all-purpose flour, plus extra if needed.1 tablespoon (14 grams) soft butter (room temperature).1¼ cups (300 milliliters) lukewarm water.
If we're wanting a bit more 'crunch,' I make my Artisan Bread, that's so yummy too! And, actually, making that loaf of bread is even easier to make than this bread rolls recipe. He especially loves them with butter and jam for dessert! These have become hubby's favorite small crusty roll. Really! That's why this deliciously simple bread rolls recipe is part of my quick and easy German recipes. However, for me, I wanted something that is so similar to what we had in Germany that is also practical to make at home. So, is it possible to make real Brötchen outside of Germany? Yes, with the right ingredients and time. The other part of the problem is that making real German Brötchen is very time consuming. Something that is almost impossible to find elsewhere. Then, in Germany, they often use fresh yeast. Part of the problem is that it is difficult to get the same kind of flour as is available in Germany. But they are great alternatives that taste so similar to us that we're happy. It is worth it!Īre these German rolls identical to the ones you can get in Germany? This takes a bit of practice, but, my, my. This dough for German bread rolls recipe is a much softer dough than shown in the video, but the method is still the same for forming them. It's also possible to do it directly on the counter. With the other, pull the outside edge and pinch into the middle. To get a smooth dough, place a ball of dough into one hand. Only add as little flour as you can to keep the ball from sticking.
Now, on a floured counter, gently form each section into a ball - the typical bread roll shape. Gently pull it into a long roll and divide dough into 12 equal pieces. In order to make it into rolls, you'll need to keep extra flour handy. If you've made artisan bread, you'll almost recognize the consistency of this rolls dough is similar. Once the dough has risen, make sure your work surface is floured. They make sharing your German heritage a delicious adventure! IMPORTANT Bread Roll tip #2: Recipe adapted from Baking Bites and The Bread Bible.Take a peek at all Oma's eCookbooks. Spread mayonnaise and pesto (optional) on both sides of the bread. Slice the rolls in half horizontally and toast the bottom half. Then remove the pan from the oven and let rolls cool before slicing and eating.ġ. Bake for 25-30 minutes at 380 F on the middle or top rack (I used the top oven rack) until browned. Make sure to use all of it-a thicker layer of the topping will allow for more cracks in the bread.ģ. Using a spoon generously top the bread rolls with the mixture. Add more water or flour if necessary-mixture should have a slow dripping consistency. Combine ingredients in a large bowl and whisk to combine, until smooth. Start topping right before bread has finished rising. Place dough on a parchment paper lined baking sheet, cover with plastic wrap and let it sit for 15 minutes. Once dough has risen divide it into 6 portions and form into rolls (try not to handle the dough too much). Keep in a warm place and let rise until doubled in size. Lightly grease a large bowl and place dough in it, covering with plastic wrap. Knead dough for 4 minutes on a lightly floured surface. Using a wooden spoon mix until combined and slowly add flour 1/4 cup at a time until dough pulls away from the sides (and isn’t as sticky).ģ.
Then add sunflower oil, salt and 2 cups flour. Stir to combine and let it sit for 5 minutes (should start to foam a little bit).Ģ. In a large mixing bowl combine, water, milk, sugar and yeast.