Crusty german rolls

German Bread Rolls ('Weizenbrötchen')

Many people have been asking for a German-style hard rolls recipe. The most common are Brotchen (little breads). The secret is egg whites.

Angies Recipes Taste of Home Recipes with detailed instructions and extensive illustrations

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 light airy roll with a crunchy crackly crust. The panini recipe does not use a lot of yeast, instead it relies on extra-long fermentation for flavor development. If you like extra crusty rolls, this bread is for you.

Our crusty German bread rolls are incredibly easy to make. Mix the dough together in the evening and simply bake them in the morning. There is no kneading required. Enjoy an authentic German breakfast with our delicious bread rolls. Alternatively, you can also serve them as dinner rolls. The choice is yours.

Whip up these easy no knead German rolls, with their crunchy crust and their airy crumb, with almost no effort.

This recipe is a bit time-consuming, but the payoff is traditional crispy German rolls for a weekend breakfast or brunch treat.

Learn how to make these easy-to-follow German bread rolls, also known as Brötchen, like those from a German bakery. Brötchen, which can also be written as Broetchen (which literally means "little bread") are fluffy, delicious and easy to make German bread rolls made with a few simple ingredients such as bread flour, yeast, salt, sugar and water, that are very popular in Germany.

These crusty bread rolls are a staple on German breakfast tables. With this recipe, yours will be just like the ones from the bakery.