Recipe: Tasty Bread bun/ Brotchen

Bread bun/ Brotchen. Many people have been writing to ask for German-style hard rolls. The most common are Brotchen (little breads). They're made from egg white-enriched white dough, and brushed with more egg white before baking at high temperature with steam.

Put some flour on your hands when forming the dough, it's easier. Add different seeds on the top after milk had been brushed on (sesame, poppy seeds or grated cheese). Brötchen is a small crusty roll that is cherished in Germany. You can cook Bread bun/ Brotchen using 5 ingredients and 22 steps. Here is how you cook it.

Ingredients of Bread bun/ Brotchen

1. You need 100 gr of sourdough starter.
2. You need 275-300 ml of water.
3. You need 500 gr of bread flour/typ550.
4. You need 50 ml of olive oil.
5. It's 10 gr of salt.

It is also perfect for a sandwich or as a roll for a bratwurst. "Kipfen - Wecken - Semmel - Weggli - Schrippe - Feierabend Brötchen - Rundstück". Pour yeast mixture into the well but do not mix with the flour at this time. Brotchen (Crusty German-style Rolls): I love bread. Sinking my teeth into a warm buttered slice of fresh bread is one of my greatest joys in life.

Bread bun/ Brotchen step by step

1. Mix the sourdough starter with luke warm water. Stir it until it is dissolved..
2. Add the bread flour. Mix it well..
3. Let it autolyse in the bowl for 30 minutes. Cover the bowl with dry towel..
4. Sprinkle the salt and olive oil. Mix it well..
5. Bulk fermentation for 2 hours. Stretch and fold the dough once in each 30 minutes during the fermentation..
6. Cover the bowl with wet towel and place it in the fridge overnight for 2nd cold fermentation in order to build aroma..
7. The next day, take out the dough. On top counter, sprinkle little flour. Divide the dough into 6 equal pieces..
8. Shape the dough into oval or round..
9. Place the dough on the baking paper on top of baking tray..
10. Cover the dough with wet towel..
11. Proof the dough for another 60 minutes..
12. While that, heat the oven for 220°C..
13. Place a tin of 100 ml water at the bottom of oven, to give enough moisturizer to the bread..
14. Poke the dough to check whether it is ready to be baked. If it is spring back slowly, the dough is ready to be baked..
15. Score the bread deeply with razor/sharp knife..
16. Place the baking tray in oven..
17. Bake it 10-15 minutes with the water bath..
18. After 15 minutes, remove out the water bath. Bake it for another 15-20 minutes..
19. Switch off the oven, leave the bread in the oven for 5 minutes..
20. Remove it out of oven, cool it down on a rack..
21. Slice it after 1 hour..
22. Enjoy the bread with any fillings..

Most people are … Brötchen (a diminutive of Brot meaning bread), Semmel, Schrippe, Rundstück or Weck, Weckle, Weckli, or Wecken. However, they are all know for being WUNDERBAR! If there's one thing that's missed by almost everyone who has been in Germany and the one recipe that's always requested, it's this one. There are a lot of different rolls (= Brötchen) in Germany and as many recipes to bake them. The most common roll in the north of Germany though is the Berliner Schrippe.