BRÖTCHEN ! Homemade German Hard Rolls Recipe | Crusty & Chewy | Ninik Becker

Hi guys..today's recipe is about Brötchen! Homemade German Rolls. They have a hard exterior, sturdy, crusty, chewy, and soft inside. This recipe is without egg and milk. Please subscribe for more videos every week:    / ninikbeckereatlover  
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#Brötchen #GermanRolls #HardRolls



These hard rolls sold inexpensively in every bakery in Germany, so I don't think to make it at home before. When you tear off the bread, you will hear the crisp sound of the broken bread shell. The recipe uses all-purpose flour and kneads with hands. If you are interested in trying this recipe, feel free to use a Kitchen Aid or mixer with a dough hook.

NOTE for my measurements :
1 cup all-purpose flour = 125 grams
1 cup milk/water = 250 ml

Brötchen (German Rolls)
Ingredients :
7g (2 1/2 teaspoons) active dry yeast
1 tablespoon sugar
375ml (1 1/2 cups) warm water
500g (4 cups) all-purpose flour (per cup =125g)
8g (1 1/2 teaspoons) fine salt
Extra flour for kneading
For the homemade methods please watch the video above. Thanks, everyone...

Oven temperature: 230°C (450°F)
Baking time: 20 minutes, switch halfway through baking time
Using the steam bake method: prepare the pan at the bottom of the oven and load it with hot water before baking time.
Required water spray before and halfway through baking time on the surface of the dough and on the sides of the oven as well.


German
HINWEIS für meine Messungen:
1 Tasse Allzweckmehl = 125 Gramm
1 Tasse Milch/Wasser = 250 ml

Brotchen (deutsche Brötchen)
Zutaten:
7 g (2 1/2 Teelöffel) aktive Trockenhefe
1 EL Zucker
375 ml (1 1/2 Tassen) warmes Wasser
500 g (4 Tassen) Allzweckmehl (pro Tasse = 125 g)
8 g (1 1/2 Teelöffel) feines Salz
Extra Mehl zum Kneten
Für die hausgemachten Methoden sehen Sie sich bitte das Video oben an. Danke, alle...

Ofentemperatur: 230°C (450°F)
Backzeit: 20 Minuten, nach der Hälfte der Backzeit wechseln
Mit der Dampfbackmethode: Bereiten Sie die Form auf dem Boden des Ofens vor und beladen Sie sie vor der Backzeit mit heißem Wasser.
Erforderliches Wasser vor und nach der Hälfte der Backzeit auf die Teigoberfläche und auch auf die Seiten des Backofens sprühen.


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