Imagine a bread creation so stunning it looks like a work of art and tastes like a slice of German heaven! The Brotchenrad, or German Wheel of Rolls, is not just a bread recipe—it's a culinary experience that will transport your taste buds straight to the charming bakeries of Germany. With its beautiful circular arrangement and perfectly golden-brown rolls, this recipe is guaranteed to impress your family and friends, making you the star baker in your kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: German
Serves: 12 rolls
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 1/2 cups warm milk
- 1/4 cup butter, melted
Instructions
- In a large mixing bowl, combine the warm milk (around 110°F) with the active dry yeast and sugar. Let the mixture sit for 5-7 minutes until it becomes foamy and activated.
- In a separate large bowl, sift the all-purpose flour and add salt. Create a well in the center of the flour mixture.
- Pour the yeast mixture and melted butter into the flour well. Mix with a wooden spoon or electric mixer with dough hooks until a soft, slightly sticky dough forms.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a smooth, round roll.
- Arrange the rolls in a circular wheel pattern on a large baking sheet, with rolls touching each other but not completely compressed.
- Cover the wheel of rolls and let them rise again for 30 minutes until puffy.
- Preheat the oven to 375°F (190°C). Optional: Brush rolls with an egg wash for a golden shine.
- Bake the Brotchenrad for 18-20 minutes until golden brown and sounds hollow when tapped.
- Remove from oven and let cool on a wire rack for 10 minutes before serving warm.
Tips
- Yeast Temperature Matters: Ensure your milk is precisely warm (around 110°F) to activate the yeast correctly without killing it.
- Kneading Technique: When kneading the dough, use the heel of your hand and create a rhythmic push-and-fold motion to develop gluten and create a smooth texture.
- Rising Environment: Choose a warm, draft-free spot like near a preheating oven or inside a turned-off oven with the light on for optimal dough rising.
- Egg Wash Trick: For a professional bakery-style shine, use a beaten egg mixed with a tablespoon of water when brushing the rolls before baking.
- Testing Doneness: Tap the rolls—if they sound hollow, they're perfectly baked. If not, give them a few more minutes in the oven.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 30g
Protein: 6g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
