Authentic German Rolls - Brötchen / Schrippen 🫓 ✪ MyGerman.Recipes

[@SwatiAgarw]

Precision is a part of not only cooking but it is a way of life for Germans

[@MyGermanRecipes]

It's mostly taught at school. Any lack of precision will cost you points and decreases your grade, so that is a discipline taught from early on. :-)

[@marshaeddy5143]

So true! For example, I don't believe a train has ever been late there (or even early) unless due to some real emeprgency.

[@toml.2606]

@@marshaeddy5143 Hi,a German here. You are confusing the German trains with the Japanese trains. I had to take the train to get to my military base and when I studied in another town. The trains were late all the time. Sometimes minutes sometimes hours. Were also just humans, way more detail oriented than a lot of other countries but still not perfect. ;-)

[@chrise-ih4ix]

​@@toml.2606 nope! We are being deconstructed on purpose one step at a time. The railway company is already there. Nothing is anymore like it was before in every corner of our own nation. That's why we Germans even wind up here in this channel in droves. Don't fool yourself, it's absolutely obvious to everyone.

[@dorisgarcia3080]

My family and I lived in Nuremberg in 1976-1979, and smelling brotchen in the morning was the best thing ever! Thank you for sharing, and I am going to learn how to make brotchen. Danke!

[@carinathompson777]

Me too! I was in Hanau 1970 to 1073 We got brotchen from a street vendor. They must have baked all night! Early, early my mother would catch him and buy them for breakfast! I have missed them so much. I am going to give this a go and bring some to my Mom!

[@teresaordonez4816]

I am definitely trying this recipe. I lived in Germany for a few years and we used to eat BrÖthens very often as a fast snack with some salami. Every thing I ate in Germany was so good!!!

[@chrise-ih4ix]

Unfortunately Germany is made disappearing more and more!

[@sarahale7214]

My husband spent 3 years in Germany when he was in the Army. He loved it there, and misses the food. So I’m going to go through your videos and try some of the recipes. I love making bread so I’m definitely trying this one

[@heathercontois4501]

My parents are the same.

[@dianejohanson98]

These look just like the hard rolls we had on our trip to Germany several years ago. We got these with mustard and Bratwurst for breakfast at the strain stations. So good and made a great breakfast! Will try making these!

[@desireeross9651]

Vielen Dank. I grew up eating these Broetchen

[@RatRickenbacker]

My father was military as well and we were stationed at Schwabisch Hall. My sister and I would ride our bicycles downtown to the the bakerei to retrieve them on the weekends. Braunschweiger and cream cheese is my favorite on the Brotchen. A good brat and some Dusseldorf Mustard is a win as well. Thank you for sharing!!

[@MyGermanRecipes]

Don’t make me hungry 😋😆

[@chrise-ih4ix]

​@@MyGermanRecipes 👍

[@chrise-ih4ix]

​@@MyGermanRecipes You don't know what a good service you did to the world! 😊

[@albertreed966]

I watched your video on making Curry sauce prior to the one on Brotchen, sorry, I don't know how to put the umlat in or over the O. I served 3 years in "West Germany", 1981/1984, In Osterholtz-Scharmbeck and the close by to Mannheim. I loved it and wish that I never left. I got to travel to many different places and each place had their different flavors of, Beer, Currywurst and so on. I subscribed to your channel and I am looking forward to more recipies and information. Thank You !

[@MyGermanRecipes]

Wonderful!

[@davidbeem184]

I've been looking for the right recipe thank you the malt was the key I was missing. I'm german American and after leaving Germany I couldn't get brotchen. Thank you again.

[@debcarter37]

Hi please tell me what brand/kind of yeast you use and where to buy it! Love your channel, keep up the great work & recipes ❤

[@MyGermanRecipes]

It is fresh yeast, also known as cake yeast and it is unfortunately not available in most countries outside of Germany. I got lucky to get a bakery here in Houston selling me some but they won't do that anymore. You can simply use instant yeast instead.

[@301250]

Danke schon, Frau! It’s their punctiliousness and attention to detail that makes Germany a great nation, one also known for being “das land der dichter und denker!”

[@johnjumper7066]

Her recipes are great Ive already made 4. She is pretty in the T-shirt with her logo. German wife makes a great life, wished I would have known that!!! Relaxing to watch but will make you hungry too.

[@chrise-ih4ix]

Hahaha! Don't let your wife read that comment. 😂

[@sabinatimmpiper3020]

I loved this recipe ! I also made/adjusted a recipe to incorporate 50/50 whole wheat and AP flour, increased water to 350 ml, and 1tsp honey and it was wonderful. Not sure which I love more, the white flour rolls were crispier, and the Kaiser shaped with the wheat/AP flour were softer

[@DudeSirMark]

Exactly what I remember getting in Germany! Thank you. Passing this on to a friend who is trying very hard to recreate brotchen for Thanksgiving.

[@klausmouse]

I will definitely try your method. When I visit Germany I always make it a point to visit the bakeries.

[@Elke_KB]

My mum used to cut them in half and warm them in the oven. My sister would only eat the bottom halves, so I only got the tops. LOL! I haven't made these in a while since I have several German bakeries near me. I must try this again with the Caro Kaffee or Malt flour.

[@edmorris5007]

I baked some of these, this morning... Yes! That authentic German Brotchen Taste... Thanks for sharing the Secret Ingredient, Barbara... the Malt Powder!

[@vickygrothe7217]

Thank you for your sharing Recepie God bless you Always More Power from the Philippines Zambales I love German Bread Danke

[@chrise-ih4ix]

How's the dough working out in the tropics? What is your hack to still have it work out perfectly German style?

[@ClaireWill71uk]

I miss brotchen, it was my chore to buy them from the bakery in the morning when in Sennerlarger

[@lorandoane118]

Claire Will , It was my job to pick up the Brotchen every morning in Nurburg.

[@annsowers4591]

My Sister and I went to the Bakery every morning for fresh Brotchen. Oh the memories!

[@annsowers4591]

I have to try this. I am grateful you took the time to discuss the barley and water. Thank You so much!

[@marionbrunn3022]

Sehr gutes Video zum Nachbacken, die Brötchen sehen toll aus!

[@MyGermanRecipes]

Danke! Viel Spaß beim Backen! 😀

[@chrise-ih4ix]

​@@MyGermanRecipes dieser Kanal ist auch ein Dienst an Deutschen in der Heimat, die es nie so schön erklärt bekamen! Danke! :)

[@ph3733]

You nailed it with your recipe. It took me years to find the correct technique to make perfect rolls. These were the secrets: - I use 500g King Arthur all purpose flour with 300g water. Gives me every time a perfect dough - don’t let the salt touch the yeast directly. Stir salt and flour before adding the yeast. Too much salt kills the yeast - I warm the room temperature water for 30 sec in the microwave (to 40C) before using it. That helped me to get consistent and fast rising. - malt powder (gives color and taste. Especially when rolls are fermented over night) - pan with stones (I pour a full cup of water over them at the beginning so that I get plenty of steam - Dampfstoss) without the stones you won’t get enough steam in the oven and the rolls will be dry - at the end when the rolls come out of the oven I spray them slightly with water. That will give them a beautiful shine

[@philtaylor3574]

Isn't that just what she said?!?

[@ph3733]

@@philtaylor3574 ok. The only thing she also mentioned was the malt powder. You got me. But everything else different. 🙃

[@chrise-ih4ix]

I don't think color aside from what the oven gives is desired.

[@ph3733]

@@chrise-ih4ix a professionell old fashioned German bakery has ovens that inject steam (Dampfstoss). You simulate this with spraying water mist over the hot buns.

[@chrise-ih4ix]

@@ph3733 nice

[@kleineroteHex]

must make them with the grand kids!!! Yes it is very sad that they are loosing the art of baking in Germany! Some very fond memories taking my bike to the bakery on Saturday morning to buy "Milchweckle" while my coffee was brewing.

[@debrageddes6310]

Love the recipe I am goung to give this a try. Jist looking at them brings back find memories of my childhood and visiting my Oma. I agree nothing a German does is without precision and always done to perfection😉. Thank you for your amazing recipes and making everything so easy.

[@faustinfittante5692]

Super recette , vous êtes soigneuse est précise , c' est un plaisir de vous apprendre !

[@MyGermanRecipes]

Merci beaucoup 😀

[@smileytow1925]

New subscriber here! My mom is German so I grew up with these rolls. We are so lucky here, we have a wonderful German deli that we have been going to since the 1960’s. ( now I will try to make these rolls at home! Thank you!)

[@MyGermanRecipes]

Welcome to my channel! I am happy you subscribed :-)

[@richardvedder776]

You forgot to say where the German deli is.

[@smileytow1925]

@@richardvedder776 6108 Mount Tacoma Dr SW Lakewood Wa Was just there today for a one pound sliced light rye bread and 1/2 pound of Pillers old Forrest Salami yummy!

[@TMD3453]

Thanks so much! I just made some Brötchen without the malt and I think I could tell the difference. Your results look fantastic! I think this is the recipe I’m looking for. I hope I get Brötchen like I had in Germany. When the bread is good, life is good. Cheers vielen Dank! PS the recipe I had said to put ice in a pan in the oven. That seemed to work with making things crispy. We’ll see how it goes! Thanks again.

[@judithhoell7633]

So gut erklärt. Die sehen genauso aus wie die Berliner Brötchen. So lecker Dankeschön

[@chrise-ih4ix]

Nein, wie die fränkischen Brötchen! Pffft! Berlin 😂

[@PennyAguiar]

I couldn’t hear the beginning😕 I really want to make these it so reminded me of Germany. I miss it so bad sometimes

[@chrise-ih4ix]

What did you like most about Germany?

[@Siggy4844]

I miss the German Brötchen. After coming to the US in 1984 I have learned to make my own German bread (I bake it in a Römertopf for the moisture, much like you use the stones) and it has almost always turned out very well. I have tried to make Brötchen before but for some reason they always turned out heavy and not very good tasting. I think I know why now, I did not use any malt. I have just ordered some from Amazon with the link you provided. So, once I receive it, I will give your recipe a try. Liked and subscribed!

[@edmorris5007]

Your Brotchen look delicious! Will have to try your Recipe....that light texture and crunchy Crust is what makes them irresistible!

[@chrise-ih4ix]

Exactly!

[@sandriagutierrez2605]

Top notch instruction! They look like papo secos (Portuguese rolls). Making some for my children this weekend, and needed a refresher coarse. Thank you!!

[@MyGermanRecipes]

Hope you enjoyed!

[@angelinestanley]

Love yr videos and thanks for sharing with us. May I know how much dry yeast to replace yr fresh yeast pls? Thank you

[@MyGermanRecipes]

20g fresh yeast is about 7 g dry yeast. But you'll find these information in my blog post with the printable recipe.

[@chrise-ih4ix]

​@@MyGermanRecipes you are giving so much interaction with the comments. Still you need more likes and subs. I would love to see the reach of your channel to grow. There's hacks for getting best stats with their algorithms. Do you have someone taking care of that?

[@69Buddha]

The secret I've been looking for! Every other recipe has you slashing the rolls on top before they go into the oven, and they just don't come out right. Who knew it was as simple as not pinching the seam and putting it facing up? Thanks for the tip -- they look exactly like they do in the Bäckerei!

[@tint661]

I was stationed in Butzbach , state of Hessen. I remember walking to a little store on the week ends and buying brotchens. I have tried to make brotchens several times and they just didn't taste the same and they didn't get that crisp on the outside. I had found a store near by that that sold them frozen but sadly the store closed. Thank You for showing how to make them.

[@sylviacrawford7195]

Hi John my Opa used to get Broetchen every morning we would eat them still warm and have my Oma’s jam or jelly on them. This was a little bakery close to the American Kaserne and near the town center in Butzbach a wonderful bakery. This is a wonderful site she does some wonderful baking. I love baking and my hubby loves what I bake.

[@jennylouschneider2406]

I tried your recipe and I would say it is the best recipe I have tried ever, so perfect!. I have tried so many different recipe even the Ingredients like yours, but I dont know what happened that it always turned not looking,good, burner and Hard, I even bought a book in Amazon for German bread recipe and still didnt turned out as good as your recipe. I thought It was my oven but after trying this recipe, I prove that theres nothing wrong with my oven. I think the difference between your Video and the other Videos that ive watch is, yours is well explained, and very Detail which makes more the bigginers like me, to easily understand. And because of that I subscribed and like your Videos, Hit the notification BELL to make sure I get your latest Videos. So thank you sooo much! Now I can serve fresh bread to my family.. thanks for your help/to videos👍👍👍... p.s Please upload more Videos with different bread recipe...🙏🙏🙏

[@MyGermanRecipes]

Welcome to my channel! There will be more roll recipes coming soon! Happy Baking!

[@Jeweliedear]

Awesome!

[@annaferber2052]

Really loved watching this recipe I’m going to try it really soon

[@MyGermanRecipes]

Hope you enjoy

[@nathansimmons8146]

Love this recipe! I've made these many times since seeing the video. Thankyou!

[@MyGermanRecipes]

Thank you for sharing your experience!

[@Five0Music]

Great job! Added to my saved list, this is a perfect demonstration on how to do these rolls. Thanks for sharing, subscribed!

[@heathercontois4501]

I am making these for Thanksgiving again this year, but I wish I had thought to look here when I tried a different recipe before.

[@klausmouse]

You look and sound as though you are from Ireland, as were my mother and father, Thanks so much for the recipe.

[@MyGermanRecipes]

Though I learned English in German schools, I actually learned speaking English in Ireland. I traveled there several times, hitchhiked through the country for weeks (crazy things you do when young) and spoke to a lot of people. It seems that some of the Irish accent sticked to me 😀

[@michaeldavis4746]

Thank you so much for making this video of Klassiche Brotchen! I lived in Germany and had these for breakfast every day and loved them. We have nothing in the USA like them so with your help I am finally going to make some for myself. I do miss Germany very much too! Thank you again. I am going to order the Malted barley Flour you suggested from Amazon today! Danke vielmals!

[@MyGermanRecipes]

I know the feeling of missing Brötchen and hope these will meet your expectations! Happy baking!

[@alexanderhammer688]

Excellent. They look just like in Germany. American rolls cannot compete. Luckily, I live now in Brazil where they freshly bake German rolls (Brötchen).

[@MyGermanRecipes]

Wow, you are indeed lucky!

[@greutera]

Jetzt habe ich Hunger!

[@philtaylor3574]

Is it feasible to make the dough in a bread machine (dough setting, of course) and then continue by hand?

[@MyGermanRecipes]

I never tried it but let me know how it went if you do it this way.

[@tomjoseph1444]

What a great video! Thank you so much. We have not had much success with American flour and I have not had proper brotchen since I came back from Germany. I will try this tomorrow. Most impressive that you can bake while wearing black! LOL.

[@contactlynda]

I am having to wait for the malted barley flour! Can't wait to make the recipe!

[@hankfoto]

One of the things I miss from Germany is Brotchen ,, Potato dumplings and Schnitzel.

[@MyGermanRecipes]

I have all these recipes on my channel 😁

[@Hwy20W]

I ordered the flour in the video from Amazon. Can't wait until it comes.

[@vivmals3]

Thank you for the precise and specific instructions. I appreciate it! I can't wait to make these for my dad! He loves brötchen and other German bread after spending years and years in Germany. I was never a good baker but I'm learning now. I want to surprise him the next time he visits!

[@MyGermanRecipes]

That is so sweet of you! I am sure your dad will appreciate it. Baking is mostly practice, practice, practice, and being precise about the measurements. Enjoy the baking!

[@MaZEEZaM]

If people have trouble getting that malted flour, they could probably substitute by buying brewing malt which likely would be widely available.

[@nksperling]

Danke Shon..

[@timothyrachford5302]

A Question... instead of the rocks in the bottom could you just put a casserole with water in the oven?

[@MyGermanRecipes]

sure. that will work

[@marasi36]

Soon I saw shrippe I thought yes Berlin this is the one! ❤

[@Toriini22]

do you have a link for the baking linen ? I love to try your buns, Enjoying all you recipes, Thank you for all the work to share!

[@MyGermanRecipes]

Yes, sure. Here is the link; www.amazon.com/Premium-Professional-Bakers-Couche-BrotformDotCom/dp/B0053NRBO2/ref=sr_1_2?keywords=bakers+linen&qid=1562806501&s=gateway&sr=8-2

[@dandahlquist]

Thanks!

[@christianheller551]

Absolute spitzen klasse ❤💯 Vielen dank aus New Mexico. (Ps: Ich bin nicht ein Hamburger (I read your "About") aber nicht weit weg. Ich bin in '57 in Wedel / Holstein geboren. Mein Deutsch ist schwer im eimer. Bin in '76 ausgewandert.)

[@chrise-ih4ix]

Wie lebt es sich in New Mexico?

[@christianheller551]

@@chrise-ih4ix Momentan ein bischen heiss. Bin schon 44 jahre hier. Man gewöhnt sich dran. Danke für die frage.

[@chrise-ih4ix]

@@christianheller551 hat sich also gelohnt alles in allem?

[@dennisparisien6537]

I miss a good German breakfast with meats and cheese

[@MyGermanRecipes]

You and me both 😁

[@kbaygates]

Nice demonstration.

[@MyGermanRecipes]

Thanks!

[@rondvu59]

Great information z

[@ceciliapalacio2846]

Thank you for the recipe ☺ what kind of flour do you use, all purpose?

[@MyGermanRecipes]

Yes, AP flour.

[@ceciliapalacio2846]

Thank you so much for your reply!

[@chrise-ih4ix]

​@@ceciliapalacio2846she is so responsive in her comment sections and still I see not many likes down here. Her channel really deserves some more reach!

[@manuella6297]

Ja, die sehen gut aus, back ich nach, Danke!

[@carlosdaluzinacio7465]

Absolutely great! Thanks alot! 😋

[@emwadynoerdin6990]

Saya mau coba bikinnya Cuma berapa bisa disimpaann kalau disisakan hari betikutnya

[@debcarter37]

Also, if I order flour from Germany what type should I use 450, 500 etc. thank you

[@MyGermanRecipes]

Both would work but there is really no need to order flour from Germany. It's not true that we don't use Glyphosate in Germany ... unless you chose a "bio" (= organic) flour. 450 is comparable to All Purpose flour while 500 is comparable to bread flour. 500 gives you more gluten for a better structure.

[@EricAdamsonMI]

Thanks for sharing this --- they look so delicious! I've heard of an alternate means of introducing humidity: place some ice (1-2 cubes) in an oven-safe glass container and place it on the lower oven rack. The need to first thaw the ice delays the introduction of humidity, affecting the crust accordingly. I will certainly try both techniques, and compare the results.

[@MyGermanRecipes]

I’d be interested in the result!

[@Jeweliedear]

I had read something similar about a pan of water. Please let me know also

[@codeaccount2434]

What type and brand of yeast are you using?

[@thegiftlady1]

That dough is beautiful. The texture is so smooth. 👏

[@MaZEEZaM]

They look really nice, Thanks :)

[@artformenow9257]

Are using a convection oven? Temperature is different with convenction versus regular baking.

[@MyGermanRecipes]

Yes, I'm using a convection oven but I'm not using convection when I'm making bread and rolls because it would dry out the bread and rolls.

[@wenchang5380]

They look beautiful and tasty. Not sure where to get the rocks? Maybe from the garden center and buy the river rocks.

[@MyGermanRecipes]

Yes, they are river stones from the garden center. But there are rocks in a smaller amount at craft stores, too.

[@kaleenajames7626]

@@MyGermanRecipes would a pizza stone with a pan of water be a good replacement for the river rocks?

[@MyGermanRecipes]

@@kaleenajames7626 I would leave the pizza stone out since it will break if you pour the cold water in the pan. Just use the pan then or spray the oven walls woth lots of water.

[@kaleenajames7626]

@@MyGermanRecipes thank you so much! I can’t wait to make these for my father in law!

[@mikeandjan4him]

I can hardly wait to try these. Do you have a written recipe by any chance?

[@MyGermanRecipes]

It’s on the blog, link is in the video description and at the end if the video.

[@Graziani6]

Worderful thank you

[@natalierausch1769]

Hi do I need to put the rocks in

[@MyGermanRecipes]

Well, if you want the rolls to be crisp, then yes. Alternatively, spray water at the oven walls. But the rocks give a better result.

[@joannasmith4067]

I’ve watched this brotchen video several times and made the rolls once. Question about the yeast: in the video, it seems as though fresh yeast is crumbled into cold water. However, on the blog post, it says “dry yeast.” It’s my understanding that dry yeast can be either active dry yeast or instant. Active dry yeast must be dissolved in warm water first but instant yeast can be added right into the water. Neither kind of dry yeast is “crumbled.” So, if I only have active dry yeast, do I dissolve in warm water first & then follow the rest of the video of written instructions? Your video is most appreciated! My husband is from Northern Germany & greatly misses properly made brotchen. (Sorry about no umlaut). 😊

[@MyGermanRecipes]

You can use all kinds of yeast in cold water. I’ve done this with any kind of yeast: active dry, rapid, instant, fresh and it always worked. Making the dough like this is called “Teig mit kalter Führung” and creates a particular tasty result. Citing thekitchn: “Active dry yeast and instant yeast both help leaven bread and provide an airy, light texture, but they do so in slightly different ways and there's one major difference in how you use them: Active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients.” I hope this will help you getting started, your husband will be reminded of home!

[@Jeweliedear]

Good question! & thank you Barbara for your answer. Very helpful 🍞 One of these mornings, I can make these rolls and say ," GLuten Morgen" 😂 🍞

[@chrise-ih4ix]

​@@MyGermanRecipes could you please try to address her questions concerning first treating it with water?

[@jo-annejansenvanrensburg9611]

I tried the rolls yesterday. Really good. Thank you so much. I ground up some malted barley and used that. I had the dough in the fridge overnight and shaped and baked it the following morning. The taste and colour was good but the crumb was a bit sticky. Almost like an overfermented dough. Was it the enzymes that got overly active?

[@MyGermanRecipes]

If you put them in the fridge over night, it might be better to use less yeast. It seems to be over-fermented due to the long fermentation in the fridge.

[@loisdotcom]

I would love to try making these rolls. I will shop for the barley malt. I have no mixer (only a small hand-held mixer.) That's OK, I can use the exercise. I hope you answer a couple questions I have. What is the best way to use these rolls? Some rolls are good served with a meal, and one puts butter on the roll. Other rolls are best when used to make sandwiches. Are these dinner rolls or sandwich rolls? How long do they stay fresh, and crispy on the outside? Do they freeze well? If yes, would you suggest freezing ready to bake dough, or bake the rolls then freeze them?

[@MyGermanRecipes]

You can start kneading with the hand mixer and then continue by hand. It might be a little exhausting but totally worth it. As of how to combine them with other foods you are of cause free to eat the rolls with anything that comes to your mind but traditionally we eat these rolls for breakfast. We cut them in halves and put butter and honey or jam or a slice of cheese or cold cut on it. Some people also make it a sandwich but most of the time people will eat the rolls in halves. They are also very common on little get-togethers. There they are served on a large tray and the halves have cheese, cold cut, egg salad or salmon on it. We also have a really large selection of different cold cuts in Germany. There is also one kind of meal where we eat our rolls for dinner: It's called "Rundstück warm" and it is basically a plate with a half roll and cooked meat and sauce on top. That we eat with fork and knife. The roll basically replaces the mashed potatoes. Since Dinner in Germany is usually not a warm meal (we have a warm meal for lunch), we also have rolls sometimes for dinner (but mostly bread instead of rolls). Here again, it's paired with cold cuts or cheese. One of my favorites: Put some butter and scrambled eggs on your roll plus some pepper and chives or some ketchup - very delicious! Rolls should always be enjoyed as fresh as possible and within 24 hours. Nobody would buy or even eat old rolls unless they are "refreshed" as I describe it at the end of my blog post. I would not freeze the dough since it simply would take way to long to get them to thaw and get room temperature even at the center. Instead, I would bake them like 2 minutes less, let them cool and freeze them. To bake them, put them in the oven and turn the heat to 250°F. When the oven has reached the temperature, give them like 2 to 4 more minutes and they should be just perfect. Rolls from the day before can be used for Semmelknödel (dumplings from rolls). I hope this helps. There are more tips and tricks on the blog.

[@irenecase1933]

these are great with fresh butter and currant jelly for breakfast. or a nice soft triangle of spreadable Emmenthal cheese. I miss Germany.

[@Jeweliedear]

I love these with just plain unsalted Butter, Aufschnitt/cold cuts, dry cured ham and smoked Gouda or Swiss,cream cheese and sliced cucumbers, Leberwurst or Leberkäse Possibilities are endless! 😂

[@Jeweliedear]

@@irenecase1933 stimmt

[@chrise-ih4ix]

​@@irenecase1933 what is spreadable Emmentaler? I guess that's an abhorrent thought for the people from Emmental, Switzerland! 😂 You might get yelled at. 😆 What do you miss most about Germany?

[@sdlbred]

I know its been a while since this went up but I'll ask anyway, are you baking with the convection on? I thought I saw the fan running and I know it can make a difference.

[@MyGermanRecipes]

Yes, I’m using a convection oven.

[@MaZEEZaM]

One easy way to divide the dough without weighing them is to roll a thick sausage then divide in half, then those two in half and similar.

[@irapov]

hi Barbara, thank you so much for this great receipt, it's my kids' favorite kind of bread now )) I have a question: is there any way I could make those rolls with sourdough instead of yeast? have you tried it?

[@MyGermanRecipes]

I've never tryied that so I can't help with a recipe in that case. But if you make it and it works, let us know here in the comments. Others might have the same idea.

[@laceybokeloh121]

Thank you for the video! It would be really helpful if you also showed us what the inside of the rolls looked like. My husband is german so I have been trying to make these as a special treat for him since he misses them dearly. He always gets his Brötchen from a little bakery in Düsseldorf-Kaiserswerth. I think they get them frozen and reheat them (not sure though). All of the KZbin videos that cut open their bread show a very dense and squishy roll but the rolls he's used to are much less dense. They are light and fluffy inside. Do you know why this may be? I was hoping the inside of yours would match the ones he loves so much. Thank you so much for your help.

[@MyGermanRecipes]

Hi Lacey, I totally know what you are talking about. The fluffiness in rolls are something I also miss a lot. Researching this difference between homemade rolls and bakery rolls from Germany, I found out that this is due to some chemicals that are added to the dough at bakeries. However, I wonder if small bakeries, that make their dough from scratch (not with an industrial mixture as it happens way to often in Germany these days) add these chemicals, too. My rolls are not very dense and you should make sure that they are totally cooled before cutting them, to have the best texture. This said, they are not as fluffy as the rolls your husband is used to. However, you can add more fluffiness by letting them proof longer. They might not have an even shape and have a little more of a yeast taste, if you let them proof a little longer but it might help with the texture.

[@ajrwilde14]

using milk (real or powdered+water) will make them fluffier, the crap industrial bakers put into yeast breads is to replicate the effect of milk in the dough which is more expensive and would cut into their profits

[@chrise-ih4ix]

​@@ajrwilde14 interesting. Are these Milchbrötchen then?

[@ajrwilde14]

@@chrise-ih4ix well I am British so I would not call them that

[@ducksnjeeps]

Where do you get fresh yeast in the States. I have seen it widely available in Germany and France, but have yet to find it in the US.

[@MyGermanRecipes]

I used to get it at Central Market in Houston but they don’t sell it anymore.

[@omaeve]

The malted barley is already added to my pancake flour so that is what I use

[@chrise-ih4ix]

Are you making baked pancakes? 😂

[@charlesdarnay5455]

Kann man Brötchen mit Vollkornweizen oder einem anderen dunklen Mehl machen, oder geht das nicht? Ich bin Diabetiker und sollte nur wenig oder kein Weißbrot essen.

[@MyGermanRecipes]

Du kannst diese Brötchen mit Vollkornmehl machen. Für Roggenbrötchen brauchst Du ein anderes Rezept. Du kannst auch versuchen sie mit Dinkel Mehl (Spelt) zu machen, dann weniger Wasser verwenden und nur 5 Minuten kneten weil Dinkel viel empfindlicher ist.

[@charlesdarnay5455]

Danke, das muss ich mal probieren.

[@chriscromwell1682]

Sehr schoen! Vielen Dank!

[@MyGermanRecipes]

Sehr gerne 😊

[@doinafred3049]

Danke sehr ! 👍🌷

[@MyGermanRecipes]

Sehr gern!

[@wlightninproductions1164]

Did you use fresh yeast in the video? Do you know how many grams you would have used of fresh versus packaged dry yeast? Vielen Dank!

[@MyGermanRecipes]

20 g of fresh yeast resembles 1package (7 g) of dry yeast.

[@Jeweliedear]

@@MyGermanRecipes thank you

[@chrise-ih4ix]

​@@MyGermanRecipes You are tediously replying to all questions in the comments, even if it's the same question over and over again 😂 That's very impressive!

[@kerstinstraub7810]

Don"t get any fresh yeast here in Washington state can dry yeast be used too?

[@MyGermanRecipes]

Yes, you can use dry yeast. 7g of dry yeast (usually 1 sachet) equals 20g of fresh yeast (aka yeast cake).

[@souzanir]

This is great thank you

[@chrise-ih4ix]

What churches are these in your channel list if I may ask? Coptic or Aramaic?

[@contactlynda]

Britches what can I say! Yummy 😋

[@contactlynda]

Sorry about that! It supposed to say Brotchen what can I say! Yummy!

[@MyGermanRecipes]

😁😆😁👍

[@robertslocum2555]

She didn't discuss her changes of the speed of the mixer, why she did it and why its important to do it

[@CDAArtlady]

Hallo :) My family is from Sulzbach Saar.I was born there as well but came here as a baby.I visited my Oma and Opa often.We called the hard rolls weck and they look like the ones in your recipe.They would put mine in a plastic bag to make them slightly softer.Would these be the same rolls? My husband is the baker so have been trying to find a recipe for him.

[@MyGermanRecipes]

Hi, the rolls in this recipe come from Berlin but in general I think they shouldn't be too different. Often the rolls just differ in their shape from one region of Germany to another. I will post more roll recipes later this year, in case these don't taste the way you remember them. But I think it is worth a try. I hope they bring back some good memories!

[@CDAArtlady]

@@MyGermanRecipes Thank you very much :)

[@marasi36]

Gonna stick some organic hemp seed flour in mine which I brought from Germany! ❤

[@chrise-ih4ix]

What should that be good for? Like she said: baking is chemistry and creates by that it's results. You would simply throw that whole process off balance and create a completely different product if it even works out!

[@jomayusa]

New subscriber from Bayern. 500 grams of flour.. 405 or 550 type? A grest video 👍👍👍

[@MyGermanRecipes]

I believe it works with both types. The flour in the US is a little different but the one I used is closer to the 405 type, I think. Since we prefer our rolls to be rather light and fluffy, 405 should be your first choice.

[@maikabertram2851]

Should I still use cold water if I can’t get fresh yeast? It’s not readily available where I am, and I only have active dry.

[@MyGermanRecipes]

Yes, you still use cold water.

[@maikabertram2851]

My German Recipes thank you so much!

[@Rae-lh7ex]

I made these rolls, followed your recipe but, I believe I was confused when following. We don’t have the fresh yeast therefore I used the packaged yeast, would we still follow the same amounts of water you used for the fresh yeast when using the package yeast?

[@MyGermanRecipes]

Yes, you still use the same amount of water as in the recipe. 20g of fresh yeast is the same as 7g (1 Package) of dry yeast. If your rolls turn out too dense, your flour might need a little more water.

[@Rae-lh7ex]

@@MyGermanRecipes Thank you, I am determined to make these and I will try again 🇨🇦

[@pbmasters11]

I got close today but my rolls didn’t burst open. What type of flour do you use?

[@MyGermanRecipes]

Hi Paul, I use regular All Purpose flour and I just buy any brand. Did you follow the technique that I showed in the video with folding them? Or did you use a knife to cut the rolls? It takes a little practice to figure out how deep to cut or how much to roll the folded rolls. If you want to make sure they burst open, give them one more light cut on the surface right before they go into the oven. That should help.

[@techdavis]

Lecker!

[@MyGermanRecipes]

😋

[@heathercontois4501]

Instant dry yeast or active dry yeast? I'm in the U.S. so our Yeats doesn't look like yours.

[@MyGermanRecipes]

I believe I have changed from the cake yeast to dry yeast in the printable recipe. It doesn't matter though, if it is active dry yeast or instant dry yeast or quick rising yeast. They are basically all yeast and do the same thing, just that the quick rise acts a little faster. No matter which one you chose, make sure the dough rises properly, then all is good.

[@heathercontois4501]

@@MyGermanRecipes I will do that. Thank you.