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“When we lived in Germany several years ago, I became hooked on Brotchen, fresh from the Bakkerie. I have been searching for a recipe that duplicates that crisp-on-the-outside, melt-in-your-mouth middle ever since. I haven't tried this one, yet, but it certainly reads like it will fill the bill! Those of you who have never experienced Brotchen, keep in mind that it is best eaten soon after baking. Within several hours, it becomes very dry and hard. But when fresh, it is magnificent! Prep time is an estimate.”
3hrs 15mins

Ingredients Nutrition


  1. Dissolve yeast in water, in large mixer bowl.
  2. Using dough hook, blend in shortening, sugar, salt and 3 cups of flour, and beat vigorously for 2 minutes.
  3. Fold in 3 stiffly beaten egg whites.
  4. Gradually blend in remaining flour, 1/4 cup at a time, until dough forms a ball and pulls away from the sides of the bowl.
  5. Turn dough out onto a floured surface and knead for 8-10 minutes, adding more flour as needed to form a smooth, elastic dough, with surface blisters beginning to develop.
  6. Place into a large warm, oiled bowl, turn to oil all sides of dough.
  7. Cover with clean tea towel and let rise 1 hour or until doubled in size.
  8. Turn onto lightly oiled surface.
  9. Divide into 24 equal pieces and shape into 3-1/2 inch ovals.
  10. Place on greased baking sheet and flatten slightly.
  11. Cover with clean towel and let rise about 45 minutes.
  12. About 15 minutes before end of rising time, turn rolls over.
  13. Preheat oven to 425 degrees and put an empty shallow pan on the lower shelf.
  14. Lightly brush brotchen with a mix 1 egg white beaten with milk, and sprinkle with seeds or salt.
  15. Put ice cubes in the hot pan in lower oven and immediately set pan of brotchen in oven.
  16. Bake 15-20 minutes or until golden.
  17. Internal roll temperature should be 190 degrees.
  18. Transfer to cooling racks.
  19. If your oven won't hold this number of rolls, shape 1/2 the rolls and let rise, and halfway through the rising time, shape the rest of the dough.
  20. Bake in two batches.

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