• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
  • Mobile Menu

    • Facebook
  • ×
    • A dish of meatballs in curried onion sauce on a table next to a bowl of peas and a dish of rice.
      South African-style curried meatballs - oven-baked in rich gravy
    • A cream scone cut in half, spread with butter and topped with strawberry compote.
      Strawberry cream scones - no butter needed
    • A collage of 9 of the recipies featured in this dinner pie collection.
      23 Dinner pie recipes - easy to make, delicious to eat
    • A slice of baked yoghurt cheesecake on a plate, topped with blueberry compote.
      Easy baked yoghurt cheesecake with blueberry compote
    • A white dinner plate with minced beef hash, baked beans and a side of green salad.
      Easy minced beef hash - old-fashioned comfort food
    • A collage of varrious pasta dishes.
      24 pasta recipes with a twist - quick suppers and simple salads
    • A slilver cake dish filled with choc chip meringue cookies.
      Crispy choc chip nut meringue cookies
    • A crispy pork hock on a pile of mashed potatoes, surrounded with gravy on a white plate.
      Crispy oven-baked pork hocks with red wine gravy
    • A forkful of risotto alla Milanese being lifted from a serving dish.
      Simple risotto alla Milanese - made without wine
    • A blue serving dish with beef osso buco garnished with parsley.
      Rich and tender boneless beef shin osso buco
    • A slice of sticky toffee pudding traybake with toffee sauce glaze on a glass serving platter.
      Easy sticky toffee pudding traybake with toffee sauce glaze
    • A cheesy potato and onion slice being dipped into a bowl of tomato ketchup.
      Cheesy potato and onion slices
    Home » Recipes » Bread and scones recipes

    Crusty German bread rolls (Brotchen)

    Published: May 17, 2022 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · 18 Comments

    Jump to recipe Jump to video

    These crusty German bread rolls (brotchen) have a crispy exterior and a soft dense chewy interior. These German bread rolls are so versatile. You can eat them smothered with jam or cheese for breakfast, with a slice of ham or other cold meat for lunch, or even serve them as a dinner roll for mopping up sauces and gravy.

    A pile of crusty German bread rolls.
    Jump to:
    • The best German bread rolls
    • Make them yourself
    • What you will need
    • What to do
    • How to form the bread rolls
    • Hints, tips and FAQ
    • Save for later
    • Related recipes
    • 📋The recipe

    The best German bread rolls

    When I was still working (before I was lucky enough to retire), one of my assignments was a 6-week stint at a company in Cologne, Germany. I've mentioned before (in my post for paprika pork goulash) that I had to stay in a hotel for the duration of the assignment, from Monday to Friday.

    To my mind, one of the best things about staying in a hotel is the breakfast! Call me greedy if you like, but I do like a breakfast that has been cooked for me. However, on this occasion, there was a lot more to the breakfast than dishes of greasy bacon, sausages and eggs. There was also an entire section of the breakfast buffet, literally groaning under the weight of different freshly baked crusty bread rolls (collectively known as brotchen in Germany), and plates of various cold meats and cheeses.

    I have to admit it - the Germans really do know how to make a bread roll!

    There were rolls with toasted oats on top, poppy seeds, sesame seeds, twisted rolls, long thin rolls, and round rolls. During the course of my 6-week stay, I tasted each and every one, and they were all equally delicious. The bacon and eggs didn't get a second glance!

    Make them yourself

    The crusty German bread roll recipe I am sharing today is a basic recipe for a plain round roll - but not just any old plain round roll. This bread roll has been given the addition of a dough-enhancer in the form of barley malt flour, which acts not only to improve the rise of the dough, but also gives a softer texture, helps the crust to brown, and extends the shelf-life of the bread.

    You can get away without using it, but if you would like to try it, here is a link to barley malt flour on Amazon.

    These crusty German bread rolls have a crispy exterior, and a wonderfully dense, chewy interior. You can eat them still warm from the oven, dripping with butter, or layer them with ham or cheese (or both!)

    You can also freeze the unbaked rolls so that you have a ready supply in your freezer to pop into the oven in the mornings for freshly baked bread. They will cook from frozen in only 20 minutes so there's no excuse for not treating the family to warm crusty bread for breakfast.

    So without further ado, let's get on to the recipe.

    A German bread roll cut in half and spread with butter, topped with ham and cheese.

    What you will need

    Equipment

    First and foremost, to make life easier, you will need a stand mixer for kneading the dough. I've had a similar one for over twenty years, and it's still going strong. If you don't have a stand mixer don't worry, you can knead the dough by hand - it will just take you a bit longer - and of course, you will need a mixing bowl.

    A set of kitchen scales will help you weigh the dough so that you can make evenly-sized rolls. But once again, don't worry too much if you don't have a set, you can divide the dough by sight into 12 roughly evenly-sized balls.

    Finally, you will need a baking sheet and some baking parchment for baking the rolls.

    Ingredients

    **You can get the complete list of ingredients and full instructions for making these German bread rolls on the printable recipe card at the end of this post**

    This recipe makes 12 rolls.

    Ingredient for making crusty German rolls.

    Flour - this is strong white bread flour. The gluten in the bread flour is much stronger than that of all-purpose plain white flour and produces a chewy dense texture.

    Yeast - I use instant yeast granules. Do remember to check the expiry date of your yeast granules and don't use them if they are out-of-date. Your rolls won't rise properly if the yeast is old (believe me, I've learned from hard experience).

    Barley malt flour - as I've mentioned this is a bread enhancer and you can leave it out if you don't have any. If you leave it out, you will have to proof the dough for at least an hour, as opposed to the half-hour called for in the recipe. See the FAQ section below for a full description of what barley malt flour does.

    Salt - for extra taste (optional if you are on a salt-free or salt-restricted diet).

    Sugar - this helps activate the yeast.

    Water - should be lukewarm. Yeast likes warmth to grow and ice-cold fridge water won't do it any favours. If you prefer you can use a mixture of ⅔ water with ⅓ milk.

    What to do

    These are the easy step-by-step instructions.

    Yeast and water being mixed in a mixing bowl.

    Start by pouring half of the water (or all of the milk) into a mixing bowl or the bowl of your stand mixer. Add the yeast and stir until the yeast starts to dissolve.

    Flour, barley malt, salt and sugar added to the yeast and water.

    Add the flour, salt, sugar, barley malt, and most of the remaining water. Don't add all of the water now, you may not need it all and we don't want the dough to become sticky. Keep 2 to 3 tablespoons of water aside.

    The dough being mixed in a stand mixer.

    If you have a stand mixer, switch it on and let it work its magic for 12 minutes. The dough should come cleanly away from the sides of the bowl.

    Dough dropping from the dough hook after it has been kneaded for 12 minutes.

    After 12 minutes the dough will be smooth and elastic and will drop slowly from the dough hook.

    If you don't have a stand mixer, mix all the ingredients to combine, and then knead the dough for about 20 minutes. If the dough is too sticky you can add a little extra flour, but don't add too much or you will upset the ratio of flour to water.

    In both cases, add the remaining water a tablespoon at a time if you think the dough is too dry.

    The dough should be smooth and elastic. You can test this by stretching a small ball of dough between your fingers. It should stretch out without forming any holes.

    A ball of unrisen dough in a bowl.

    Once the dough has been kneaded, leave it in the bowl, cover the bowl with a clean cloth and leave it to rise for 30 minutes.

    Dough that has risen and doubled in size, in a mixing bowl.

    The dough should have doubled in size and have a spongy texture.

    The ball of dough being weighed on a scale.

    Remove the risen dough from the mixing bowl and punch it down gently. Form it into a ball and weigh it. My dough weighed 862 grams which is 71.8 grams when divided by 12.

    The dough being divided into 12 equal pieces.

    Divide the dough into 12 equally-sized balls, each weighing 71 or 72 grams.

    If you don't have a set of kitchen scales, just try and divide the dough as equally as possible.

    How to form the bread rolls

    The next step is to form the bread rolls into their distinctive shape.

    One of the 12 balls of dough being flattened.

    Flatten each of the balls into a circular shape.

    The flattened ball of dough folded in half.

    Fold the dough in half.

    The dough rolled into a short fat sausage shape.

    Roll the dough lightly under your hand to form a fat short sausage-shape

    12 dough balls arranged seam-side down waiting to rise.

    Arrange the rolls seam-side down, cover them with a clean tea towel or a sheet of plastic wrap and leave to rise for 20 minutes.

    While the rolls are rising, preheat the oven to 220C / 430F. Add one cup of water to an ovenproof dish and place this on the bottom shelf of the oven. The water will produce steam as the oven heats up, which will help to form the crispy exterior on the rolls.

    Once the oven has preheated, place the bread rolls on a baking tray that has been lined with baking parchment. Make sure that the rolls are seam-side up. This will allow the rolls to split when they bake and form their distinctive shape. Unfortunately, I forgot to take a picture of the rolls on the baking tray, but I'm sure you'll get the idea.

    Leave plenty of room between the rolls because they will spread and you don't want the rolls to touch each other as they bake. I made 2 batches of 6 rolls each - I probably could have done 8 so if you have a really large baking sheet you will more than likely be able to get all 12 on at once.

    Place the baking tray in the oven (be careful when you open the oven door, the steam will be hot), and bake the rolls for 18 minutes. After 18 minutes remove the dish of water from the oven and leave the rolls for 2 minutes longer to crisp up.

    Remove the rolls from the oven and let them cool on a wire rack.

    6 crusty German bread rolls fresh from the oven.

    As you can see from the photo below, the rolls have a dense chewy interior with a thin crispy crust. The colour of the dough is slightly off-white. This is due to the barley malt that was added.

    A crusty German bread roll cut in half to show the inside.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Hints, tips and FAQ

    What is barley malt flour?

    Barley malt flour is made from barley that has been allowed to germinate (or sprout), and then dried in hot air to stop the germination process. It is then ground into a very fine flour which can be combined with normal bread flour in baking.
    When the barley germinates it produces an enzyme called amylase which breaks down the starch and sugars in the dough, making them easier for the yeast to feed on. For this reason, the addition of a small amount of barley flour to your bread dough will make the dough rise faster.

    What are the benefits of barley malt flour?

    Adding a small amount of barley malt flour to bread will make the dough rise faster, improve the texture of the crumb and extend the shelf-life. It will also help to produce a browner, crispier crust.

    Is there only one type of barley malt flour?

    There are actually two types of barley malt flour:
    Diastatic - which is the one normally used in breadmaking, as this is the type that contains the active enzyme (amylase).
    Non-diastatic - this has had the active enzyme removed and is used more for flavouring, such as in malted milk or in a malt loaf.

    How much barley malt flour should I use?

    Barley malt flour is not used by itself for baking. It is only used as a supplement to normal wheat flour. You will only need to add a very small amount to your flour to get the benefits from it - half a teaspoon per cup of flour is normally sufficient.

    How do I store the rolls?

    These bread rolls are best served on the day they are made. However, you can revive them on the following day by sprinkling them with a few drops of water and placing them on a baking tray in a hot oven (200C / 400F) for 5 to 7 minutes.
    Once the rolls have cooled down, you can store them in a plastic bag in the breadbin.

    Can I freeze the rolls?

    The rolls can be frozen either baked or unbaked.
    To freeze from baked, allow them to cool and then place them in a freezer bag and freeze for up to 3 months.
    When you are ready to bake them, put the frozen rolls in a hot oven, (200C / 400F) for 5 to 7 minutes until they are heated through.
    To freeze unbaked rolls, shape the rolls, place them on a baking tray and allow them to rise then place the baking tray in the freezer until the rolls are frozen and solid. You can freeze them for up to three months.
    To use, place the frozen rolls on a baking tray, seam-side up, and bake according to the recipe instructions. You will have to add 2 to 3 minutes to the baking time if you are baking the rolls from frozen.

    Can I make them ahead of time?

    If you would like to have fresh rolls for breakfast, you can prepare these German bread rolls ahead of time.
    Shape the rolls and place them seam-side down on a baking tray, then place the baking tray in the refrigerator and leave overnight. The cold temperature in the refrigerator will slow down the rising process and the rolls will be perfectly fine to bake the following morning.
    Next morning bake the rolls according to the recipe instructions.

    Save for later

    If you would like to make these crusty German bread rolls yourself, why not pin the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe to your Grow Me account by clicking on the floating heart on the right-hand side of the screen.

    Related recipes

    If you tried this recipe and enjoyed it, you may like to try some of my other bread and bread roll recipes:

    • Overhead shot of a homemade loaf of crusty homemade bread.
      No-knead crusty homemade bread
    • Two Portuguese rolls on a plate next to a roll that has been split open and smeared with butter.
      Homemade crusty Portuguese rolls (Papo Secos)
    • A pile of soft dinner rolls.
      No-knead soft dinner rolls - so quick and easy
    • A loaf of seeded Irish soda bread on a wooden board.
      No-knead Seeded Irish Soda Bread with buttermilk

    Click this link to go directly to my bread and scone recipes where you can find all my bread and scone recipes in one place.

    📋The recipe

    A pile of crusty German bread rolls.

    Crusty German bread rolls (brotchen)

    These crusty German bread rolls (brotchen) have a crispy exterior and a soft dense chewy interior. These German bread rolls are so versatile. You can eat them smothered with jam or cheese for breakfast, with a slice of ham or other cold meat for lunch, or even serve them as a dinner roll for mopping up sauces and gravy.
    Recipe by: Veronica
    Baking, Bread
    German inspired
    Calories 157
    Prep 30 minutes minutes
    Resting time 50 minutes minutes
    Cook 20 minutes minutes
    Total Time 1 hour hour 40 minutes minutes
    Servings: 12 rolls
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    4.72 from 25 votes

    (Click the stars to rate this recipe)

    Equipment

    • Stand mixer if you don't have one you can knead by hand
    • Mixing bowl
    • Kitchen scales optional
    • Large baking sheet
    • Baking parchment

    Ingredients

    • 3½ cups / 500 grams strong white flour (bread flour)
    • 3 teaspoons / 10 grams instant yeast granules
    • 1¼ cups / 300 ml lukewarm water or ½ cup (120 ml)milk and ¾ cup (180 ml) water
    • 1½ teaspoons / 6 grams barley malt flour optional but double proofing time if you don't use it.
    • ½ teaspoon sugar
    • ½ teaspoon salt

    Instructions

    • Pour half of the water (or all of the milk) into a mixing bowl or the bowl of your stand mixer and add the yeast. stir until the yeast starts to dissolve.
      1¼ cups / 300 ml lukewarm water, 3 teaspoons / 10 grams instant yeast granules
    • Add the rest of the ingredients and most of the remaining water. Keep 2 to 3 tablespoons of water aside - you may not need all the water.
      3½ cups / 500 grams strong white flour (bread flour), 1½ teaspoons / 6 grams barley malt flour, ½ teaspoon sugar, ½ teaspoon salt
    • If you are using a stand mixer, fit the dough hook and knead for 12 minutes on a medium speed.
      If you are kneading by hand, knead for 20 minutes
      In either case, add the extra water 1 tablespoon at a time if the dough seems too dry.
    • Once the dough has been kneaded, place it in the mixing bowl and cover the bowl with a layer of plastic wrap and a clean cloth and leave it in a draught-free place for 30 minutes.
      If you don't use the barley malt flour, leave the dough for at least one hour.
      The dough should double in size.
    • Knock down the dough and divide it into 12 equal pieces. Roll each piece into a ball.
    • Shape the rolls as follows:
      - Flatten each ball of dough in your hand to form a circle and then fold it over to form a semi-circle.
      - Roll this lightly to form a fat sausage shape.
      - Place it seam-side down on a lightly floured surface.
      Repeat with the remaining 11 balls of dough.
    • Cover the rolls with a clean towel and leave to rise for 20 minutes.
    • While the rolls are rising, preheat the oven to 220°C/430°F. Add one cup of water to an ovenproof dish and place this on the bottom shelf of the oven. This will create a steamy environment in the oven to help crisp the rolls.
    • Place the bread rolls on a baking tray that has been lined with baking parchment. Make sure that the rolls are seam-side up. This will allow the rolls to split when they bake and form the distinctive shape.
      Leave plenty of room between the rolls because they will spread and you don't want the rolls to touch each other as they bake.
    • Place the baking tray in the oven (be careful when you open the oven door, the steam will be hot), and bake the rolls for 18 minutes. After 18 minutes remove the dish of water from the oven and leave the rolls for 2 minutes longer to crisp up.
    • Remove the rolls from the oven and let them cool on a wire rack.

    Notes

    These bread rolls are best served on the day they are made. However, you can revive them on the following day by sprinkling with a few drops of water and placing them on a baking tray in a hot oven (200C / 400F) for 5 to 7 minutes.
    Once the rolls have cooled down, you can store them in a plastic bag in the breadbin.
    To freeze from baked, allow them to cool and then place them in a freezer bag and freeze for up to 3 months.
    To use, put the frozen rolls in a hot oven, (200C / 400F) for 5 to 7 minutes until they are heated through.
    To freeze unbaked rolls, shape the rolls, place them on a baking tray and allow them to rise then place the baking tray in the freezer until the rolls are frozen and solid. You can freeze them for up to three months.
    To use, place the frozen rolls on a baking tray, seam-side up, and bake according to the recipe instructions. You will have to add an additional 2 to 3 minutes to the baking time if you are baking the rolls from frozen.
    Nutrition - calculated per roll.

    Nutrition

    Calories - 157kcal | Carbohydrates - 32.7g | Protein - 4.7g | Fat - 0.5g | Saturated Fat - 0.1g | Sodium - 99mg | Potassium - 63mg | Fiber - 1.3g | Sugar - 0.3g | Calcium - 8mg | Iron - -3mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
    Share on Facebook Share on Twitter

    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

    If you'd like to continue browsing, just click on this link to all my recipes.

    More Bread and scones recipes

    • Close up of slices of honey oat apple and banana loaf on a wooden board.
      Honey oat and apple banana loaf
    • Close up of a bran flake honey muffin on an opened paper liner.
      Bran flake honey muffins
    • Italian almond biscotti on a cooling rack.
      Italian almond biscotti
    • Two halves of a cheese and bacon cornbread muffin showing the inside.
      Cheese and bacon cornbread muffins
    6246 shares
    • Share on Facebook83
    • Tweet

    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      4.72 from 25 votes (15 ratings without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sister T

      January 20, 2025 at 1:26 am

      5 stars
      I made these tonight, they are delicious. I use fmf so my tweak was 400g hard white and 105g rye. I will need to work on the grain combination, as they didn't taste exactly has I remember (thats on me, not your recipe) but the closest I’ve come across. Thank you for the recipe, it’s a keeper & one I will use often!

      Reply
      • VJ

        January 20, 2025 at 6:04 am

        That's good to know! Hope you manage to tweak the recipe to your liking. I'd love to know!

        Reply
    2. Diana

      January 19, 2025 at 9:50 pm

      5 stars
      These were awesome! I need to work on my technique, as they didn't look the greatest, but the taste was spot on!

      Reply
      • VJ

        January 20, 2025 at 6:00 am

        Thanks for taking the time to comment Diana - and if they tasted good, that's what counts. Looks are secondary 🙂

        Reply
    3. Ursula

      November 29, 2023 at 9:33 pm

      5 stars
      I used 150 gm Semolina and 350 gm All Purpose flour.
      Also added 1/4 c of my sourdough, almost all of the 1/2 c warm milk and 3/8 c warm water plus 1 tsp of salt. Kneading took about 15 minutes. My dough was a little denser, so I let it rise almost a whole hour.
      Results were the best I have made so far. Tender and a nice crackly crust when you bite into it.
      Thank you for your lovely recipe.*****

      Reply
      • VJ

        November 30, 2023 at 12:12 pm

        5 stars
        Thanks for the tips Ursula. I'm so pleased these worked out well for you. I must admit I love the crispy crust!

        Reply
    4. Heather Contois

      November 20, 2023 at 3:10 pm

      The recipe is really good, but my rolls won't split. What am I doing wrong?

      Reply
      • VJ

        November 22, 2023 at 2:21 pm

        Hi Heather
        I'm not sure I quite know what you mean when you say your rolls won't split. Do you mean that they don't split when they are baking or that they are too hard to cut? If it's the first case, have you read through the instructions in the post for how to form the rolls? If it's the second case, it could be that you used too much flour, or you left them in the oven for too long. If you can get back to me with more details I might be able to help you a bit more.
        VJ x

        Reply
    5. Mary

      November 06, 2023 at 3:12 am

      5 stars
      Yes! It turned out great! Instructions were precise and it was easy to make!!

      Reply
      • VJ

        November 06, 2023 at 8:44 am

        That's good to hear. Thanks for letting me know!

        Reply
    6. Daphne

      October 30, 2023 at 7:28 pm

      1 star
      Hockey Pucks !

      Reply
      • VJ

        October 31, 2023 at 8:06 am

        5 stars
        Sorry you feel that way Daphne. Mine always turn out perfectly. Perhaps your yeast was dead or you didn't let them rise sufficiently. I guess the outcome of a recipe depends onthe technique of the baker and the quality of the ingredients.

        Reply
    7. Sandra

      April 30, 2023 at 5:10 pm

      5 stars
      Look I am German. And one single simple Brötchen costs about 50 cents right now. One single Brötchen. With this recipe I can make 12 for the price of one.
      And on top of it this is the best recipe for Brötchen that I could find anywhere on the internet.
      One of the few that use the barley malt and let me tell you: the barley malt makes all the difference in the world. It's the only way they get this think crunchy crust and nice colour without being hard and chewy.

      I make these 2 times a week. Thank you for sharing <3

      Reply
    8. Janis

      October 17, 2022 at 5:25 pm

      Huge fan of these rolls. However mine are more dense and less crusty than those in Germany. Any ideas?

      Reply
      • VJ

        October 18, 2022 at 11:45 am

        5 stars
        Having not seen how yours turned out, I'm not sure. Mine always turn out quite dense but I'm happy with that. I like the chewy texture.
        You could try the following:
        - make sure your yeast is not out of date - old yeast will not rise as much as fresh new yeast.
        - make sure the mixture is properly kneaded. I used a stand mixer - if you kneaded by hand you may have to knead for a bit longer.
        - don't let the yeast come into contact with the salt when you add the dry ingredients - yeast and salt aren't good friends.
        - try leaving the shaped rolls to rise for longer than 20 minutes before putting them in the oven.
        - to get the crusty exterior you do need to have a pan of water in the bottom of the oven which you should remove for the final couple of minutes.
        - Try leaving the rolls in the oven for an extra minute or two to see if that gives them a better crust.
        Hope these suggestions help.

        Reply
    9. Katherine

      May 17, 2022 at 4:44 pm

      5 stars
      Thanks for sharing this recipe, VJ! I usually struggle forming Kaiser rolls. Seeing your recipe for Brotchen reminded me of the 8 years of living in West Germany!
      Trying to find an authentic bakery here in Middle Tennessee is difficult, so I have resorted to making my own breads and rolls....there is no going back to store bought again!!!
      I really enjoy getting your recipe updates!
      Kind Regards,
      Katherine

      Reply
      • VJ

        May 17, 2022 at 6:51 pm

        Thank you for your lovely comment. I hope you enjoy the rolls. And I'm really happy that you like getting my updates. 🙂

        Reply
        • Katherine

          May 18, 2022 at 10:04 pm

          VJ, you're welcome Having spent many years overseas from the USA, i can respect different tastes and recipes. BTW, I have a South African (dutch) daughter in-law and her cooking is fantastic! Many varied tastes...

          Reply

    Primary Sidebar

    A picture of Veronica in the garden in front of a pink-flowering shrub.

    Hi, I'm Veronica! Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years.

    More about me →

    Readers favourites

    These are my most viewed recipes:

    • Sliced silverside on a plate with carrots and potatoes.
      Slow-cooker beef silverside
    • Slices of oven-baked gammon on a serving dish.
      Easy oven-baked gammon
    • Overhead shot of a white serving bowl filled with beef and kidney stew. There is a large wooden spoon at the side of the bowl.
      Slow-cooker beef and kidney stew
    • A slice of bacon and egg pie on a plate
      Proper bacon and egg pie
    • A pile of crusty German bread rolls.
      Crusty German bread rolls (Brotchen)
    • A dish of twice-cooked pork belly garnished with sesame seeds and spring onions.
      Twice cooked pork belly - with a sticky glaze

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Subscribe

    • Subscribe to my newsletter and get a free recipe ebook.

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 www.foodleclub.com

    Copyright © 2025 Foodleclub.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.