Brötchen (Dinner Rolls)

Ted Wildman


I grew up on a farm and in the winter months when things were slow we spent a lot of time in the family woods making maple syrup for the family business. The days were long and hard and very cold so we were always froze when we back to the house. Grandma would make these rolls and I loved to pour butter and fresh syrup on these. I hope you enjoy them also.

★★★★★ 1 vote
12 servings
2 Hr
20 Min


2 1.2 - 3 c
all purpose flour
1 pkg
active dry yeast
1 tsp
1 tsp
1 tsp
oil ( i love to use coconut oil but you can use vegtable or corn oil)
1 c
water, warm
egg white


1Pour 2½ cups flour into a large bowl and form a well in the center. In a separate
container, mix yeast, sugar, and two tablespoons of water (the water comes from the 1 cup
listed above ). Pour the yeast mixture into the well but do not mix with the flour at this
2Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining
water and oil and beat until mixed.
3Turn dough out on counter top and knead until smooth. Add the remaining ½ cup flour
as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and
divide the dough into 12 parts. Shape into oval rolls and place 3" apart on a greased and
floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1
teaspoonwater with a fork until frothy and brush on the rolls.
4Bake in a preheated oven at 450° F for 15 to 20 minutes until golden brown.

About this Recipe

Course/Dish: Other Breads
Hashtags: #Breads, #dinner, #roll