Krustige Brote – Authentic German Bread Rolls
Krustige Brote, or traditional German bread rolls, are a delightful staple found in bakeries across Germany. These robust rolls boast a beautifully crusty exterior that crunches with each bite, revealing a chewy, dense interior that is simply irresistible. This recipe harkens back to my mornings in Germany, where the aroma of freshly baked rolls filled the air. Perfect for breakfast or as a side to your favorite meals, these rolls are versatile and can be enjoyed with butter, cheese, or your favorite spreads. If you're a fan of hearty bread that embodies traditional German craftsmanship, look no further. Just be forewarned: these rolls are not for the faint of heart or those seeking light and fluffy textures!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Active dry yeast
25 g (dissolved in warm water with sugar)
White sugar
10 g (dissolved with yeast)
Warm water
590 ml (at 110 degrees F)
Shortening
25 g (mixed into the dough)
Salt
10 g (mixed into the dough)
All-purpose flour
875 g (divided for dough formation)
Egg whites
3 (stiffly beaten)
Egg white (for egg wash)
1 (mixed with cold milk for washing rolls)
Cold milk
30 ml (mixed with egg white for egg wash)
Instructions
1
In a large mixing bowl, combine the active dry yeast and white sugar with the warm water. Allow the mixture to sit for about 10 minutes, or until it becomes creamy and bubbly.
2
Next, mix in the shortening and salt, followed by 3 cups of the all-purpose flour. Beat the mixture vigorously using a dough whisk or a heavy spoon for about 2 minutes.
3
Carefully fold in the stiffly beaten egg whites, ensuring they are well incorporated. Gradually add the remaining flour, about 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl and forms a cohesive mass.
4
Transfer the dough to a floured surface and knead it for 8 to 10 minutes, adding more flour as necessary until it reaches a smooth and elastic consistency with small bubbles forming throughout.
5
Lightly oil a large mixing bowl and place the kneaded dough inside, turning it to coat all sides with oil. Cover the bowl with a damp cloth and allow the dough to rise in a warm environment until it has doubled in size, approximately 1 hour.
6
Once risen, gently deflate the dough, form it into a round shape, and let it rise again until doubled, which should take about 45 minutes.
7
Preheat your oven to 425 degrees F (220 degrees C). After the second rise, deflate the dough once more and turn it onto a lightly floured surface.
8
Divide the dough into 24 equal pieces, shaping each piece into an oval roll measuring about 3 1/2 inches long. Arrange the rolls on lightly greased baking sheets, cover, and allow to rise until they are noticeably puffy, about 40 minutes.
9
While the rolls are rising, place an empty baking sheet on the bottom rack of the oven. Prepare the egg wash by lightly beating the egg white with the cold milk in a small bowl.
10
Once the rolls have risen, gently brush the tops of each roll with the egg wash. Add 1 cup of ice cubes to the hot baking sheet in the oven to generate steam, then promptly place the rolls in the oven.
11
Bake at 425 degrees F (220 degrees C) for approximately 20 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom. Remove from the oven and transfer to a wire rack to cool.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Krustige Brote?
Krustige Brote are traditional German bread rolls known for their robust, crusty exterior and dense, chewy interior.
How many ingredients are needed for this recipe?
This recipe requires 9 ingredients: active dry yeast, white sugar, warm water, shortening, salt, all-purpose flour, egg whites, and cold milk.
How much active dry yeast is used?
The recipe calls for 25 grams of active dry yeast.
What is the ideal temperature for the warm water?
The water should be at approximately 110 degrees F (43 degrees C) to activate the yeast.
How much sugar should be added to the yeast mixture?
Add 10 grams of white sugar to the yeast and water mixture.
How long should the yeast mixture sit before mixing?
The yeast and sugar mixture should sit for about 10 minutes or until it becomes creamy and bubbly.
How much shortening is required?
You will need 25 grams of shortening.
How much flour is used in the initial mixing phase?
Initially, you mix in 3 cups of the total 875 grams of all-purpose flour.
How long should the initial mixture be beaten?
Beat the mixture vigorously for about 2 minutes using a dough whisk or heavy spoon.
How are the egg whites prepared for the dough?
The 3 egg whites should be stiffly beaten before being folded into the dough.
How should the remaining flour be added?
Gradually add the remaining flour about 1/4 cup at a time until the dough forms a cohesive mass.
How long should the dough be kneaded?
The dough should be kneaded for 8 to 10 minutes on a floured surface.
What is the target consistency of the kneaded dough?
The dough should be smooth and elastic with small bubbles forming throughout.
How long is the first rise?
The first rise takes approximately 1 hour in a warm environment until the dough has doubled in size.
How long is the second rise?
After deflating and shaping into a round, the second rise takes about 45 minutes.
What is the oven temperature for baking?
The oven should be preheated to 425 degrees F (220 degrees C).
How many rolls does this recipe make?
The dough should be divided into 24 equal pieces to make 24 rolls.
What size and shape should the rolls be?
Shape each piece into an oval roll approximately 3 1/2 inches long.
How long is the final rise after shaping?
The shaped rolls should rise for about 40 minutes until they are noticeably puffy.
What ingredients make up the egg wash?
The egg wash consists of 1 egg white beaten with 30 ml of cold milk.
How do you create steam in the oven?
Add 1 cup of ice cubes to a hot baking sheet placed on the bottom rack of the oven just as you put the rolls in.
Why is steam used when baking these rolls?
Steam helps create the characteristic crunchy, crusty exterior of the German rolls.
How long do the rolls bake?
The rolls bake for approximately 20 minutes at 425 degrees F.
How can you tell if the rolls are finished baking?
The tops should be golden brown and the rolls should sound hollow when tapped on the bottom.
Where should the rolls cool?
Transfer the finished rolls to a wire rack to cool after removing them from the oven.
Are these rolls light and fluffy?
No, these rolls are hearty and dense, following traditional German craftsmanship.
What can these rolls be served with?
They are excellent with butter, cheese, or your favorite spreads.
Should the rising bowl be oiled?
Yes, the bowl should be lightly oiled to prevent the dough from sticking.
Should the dough be covered while rising?
Yes, cover the bowl with a damp cloth during the rising process.
What type of flour is recommended?
The recipe calls for 875 grams of all-purpose flour.