BRÖTCHEN ! Homemade German Hard Rolls Recipe | Crusty & Chewy | Ninik Becker
ฝัง
- เผยแพร่เมื่อ 9 ก.ย. 2024
- 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
I appreciate everyone for subscribing, leaves comments, likes, and share. Click the bell icon to get a notification for new videos, if you haven’t done so already.
#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.
If you are interested, please take a moment to watch my other videos here :
Baking Recipe: • BAKING
Popular Videos: • Chicken Curry Puff - S...
Dessert Recipe :
• DESSERT
Fried Food Recipe: • FRIED FOOD
Home Cooking Recipe: • HOME COOKING
Travel Videos : • Travel
Pinterest: / ninikbecker
Music :
Swoosh - TH-cam Audio Library
Keith - Huma-Huma -TH-cam Audio Library
Thank you soooo much I’m from Germany my dad was American ,anyway I was born and raised in Germany I am a German citizen I haven’t been home in 20 yrs we have German friends here in Missouri one of them made some Broetchen but they were to dence not good at all I hey were to hard to .So my other friend and I made yours OMG they are the bomb “” sooo good so will make these from now on thanks for sharing I will pass this rezept on very good wow”””
Hi +cocoa 66..wow..congratulations for you guys for making Brötchen!! this is amazing! When you will be back to Germany ? :) I'm so glad you guys made it..thank you very much I really appreciate it!
my sister lives in Germany!! and i go to visit her some tomes ...and we always buy that bread...next time i go to visit her i will make it for sure!! and for sure i will makes this ones on my hause!! thank you for the recipies!! i will do the chees bread too!!!
cocoa 66
cocoa .66
cocoa 66 Hi! I'm German-American and bake typical German goods for Americans on my channel 😊 maybe you'd like to bake something I make. I just started and would love to see a result from something you baked ❤️🥧
I was stationed in Germany and having brotchen with bratwurst from a street vendor was always a treat...all I need now is the heavenly German mustard...
Yes...simple but yummy. For mustard I like the strong one.🤩
@Hawaiian Knight, I so miss the street vendor bratwurst and brochen. We were stationed there in the 80’s. But I have been able to find a German mustard in the states. I buy it at Publix Supermarket and you can order it online I’m sure.
you can find that at aldis when they have international daysi got german bear mustard from there is great! when i was little my dad was station there and every month we went off base to a German bakery
l
Grocery outlet usually has authentic German mustard and sauerkraut as well
I ate so many of the when I was in Germany in the late 80's. I simply adore them and mit butter...so delicious!!!! I miss them terribly...never thought to look up the recipe....Thank you.
You're welcome 😊
OMG brings back memories of the best bread ever with butter and westphalian ham . Bread made by Oma, Schinken from Opa. I grew up on serious German and Lithuanian foods that were to die for. You can't buy bread or rolls this tasty anywhere that I know of outside of Germany or German villages. Nice and crusty on the outside, warm and chewy with incredible flavor inside! Danke !!!!!!!!!!!!!
Marc Belanger, Vielen Dank! Wow...you're very lucky to have amazing Oma and Opa with such skills. Great memories never fade away
We were in Germany when I was a kid and I remember all the wonderful food. Brotchen was so good with fresh currywurst or knackwurst and some local mustard. It’s impossible to find good brotchen...until now. We made this today following your recipe exactly and it turned out perfectly. So many childhood memories came back with all the wonderful smells during baking. We had these perfect brotchen with homemade fermented sauerkraut, Düsseldorf mustard and homemade pickles. Thank you so much for sharing this recipe. I’ll definitely be repeating and sharing your link. 🙏
Hello, gat :) Thanks so much for a beautiful review. I'm so glad can bring back your childhood memories with a simple brötchen recipe. Wow enjoying with the favorite condiments, sounds very yummy... You're most welcome and thanks again for sharing the link.
I bake often. I made these rolls yesterday for my wife and she said that they were the best I've ever made. Thanks for the techniques and the recipe. I'm going to use more of your recipes. Great video!
+Richard Lumpkin..wow you are awesome! Thanks so much for trying my recipe..Give my regards to your lovely wife :)
Oh my goodness. Best recipe ever, lived in Germany for 3 yrs and loved their brotchen.. turned out perfect. Thank you
Wonderful! Bravo, Tammara! So glad you made it.
How do you store the brotchen so it's not spongy?
@@tammararounds1411 store in the freezer
Best bread ever seen. Memories of my young days when I was in Germany.
Thanks so much! Food can brings good memories 😊
Made these yesterday, and they came out just like I remember them in Germany. YUMMM
Wonderful! So glad to hear that. Thank you!
Is there anything in the world as lovely as the smell of home baked bread? Great video 👍
I agree! Thanks so much, Jim!
I made these a few months ago and they are truly just like I remember brotchen from the pastry shops in Germany! I’ve tried a few other recipes but they don’t even come close. So worth the time to make these. Thank you! 💕
Wonderful! So glad you liked it and did it very well. Most welcome 💖
My dad was in the military, I spent some of the best years of my childhood in Germany. I so am going to make these. The taste of my childhood. I miss them with of all things peanut butter.
It must be good memory for you ...I'm excited with your Brötchen. Thanks a lot +altheliterate
Thanks Ninik for makin' my baking day!. I've tried lots of bread baking recipes ..... but this one takes the cake. I added a tbl spoon of both semolina and polenta to make up the 500 ml of flour. Made 4 hard rolls, baking for 23 minutes, and a loaf, baking for 28 minutes all on the one baking tray .... they all turned out as in your video, spot on! Salute!, this's a keeper. ..... Don.
Hi Don, I'm so happy to know about that. You are awesome! 😊 Good to know about using semolina and polenta too. Enjoy!
We lived in Germany for a couple years in the 70's & LOVED going to an imbiss stand in the little town we lived in. My husband got a bratwurst. I got a mettwurst. Boy, how we miss brotchen !! I don't know why I've never thought of searching for a recipe ! But I will definitely be trying yours.
Yes I understand that is not easy to find brötchen outside Germany. Happy baking and good luck!
I can't wait to try this recipe! I lived in Germany as a child. I'm an Army brat. My step-father was born in Germany and became a naturalized citizen in the U.S. and devoted his life to his new country. But, still had his love of Germany! So, it was the best of both worlds for me growing up! When I came back to the U.S. I moved to Cincinnati,O.H. which is a very German City( founded by German Immigrants). But, the one thing I haven't found is GOOD Brotchen. They are either too dense, to airy, too hard or too soft! There is a special flavor in the right brotchen. I can't wait to try this! Thanks So much! I'll post back later.
Hello Barbara Vance, thanks very much. Now I know there is German City in the US which is Cincinnati, O.H.
Yes, Brötchen is very special, even though a homemade Brötchen will never be the same compared to the commercial type, but at least we can taste the similarity, the crusty outside and chewy inside. I'm excited how yours will go. Happy baking!
Tried baking Brötchen using your recipe. Is soooo good. Crusty on the outside and soft on the inside. Thank you so much for sharing this recipe.
My pleasure 😊Wonderful, Wendy! So glad you made it so well. Awesome!
Watched twice because we so enjoyed watching you soothingly make these wonderful german hard rolls! Thanks for sharing your amazing bread making skills with us!!! I make bread, but OMG! You make it look so easy! Love what you're doing here on your channel! Thanks! 😊👍
Quick & Easy 101 Recipes, Thank you very much for leaves great comment and support my channel. Big appreciate and I love your channel too :)
We appreciate... :) Thank you so much!!! 💕
Quick & Ealsy 101 Recipes
I woke up at the crack of dawn the make these. They turned our wonderfully. Thank you so much!!!
Mary Brady, thanks so much. I'm so glad you made it. Well done!
I made your Brotchen German Hard Rolls last night for the first time...they came out just great...
and I'm a novice when it comes to baking bread....!!!! Thank You...
Hi Gene, thanks so much for trying my recipe. Wow, that amazing!
Just made the recipe, I can't thank you enough for sharing about spraying and putting water in the oven it made all the difference. I did use our bread flour here in American because the all-purpose is so heavy to the flour I was used to using in Germany. THANK YOU!
Hello, Sugins Corner thank you very much for making it. Using bread flour would be great for brötchen. Enjoy!
Hi, I was so happy to find your recipe and wonderful instructional video. My mother is native German and I've gone back with her several times to visit relatives. The first thing I fell in love with was the fresh bakery bread every morning and the wonderful coffee. My mother was correct when I asked her why the breads there were so much better than here. She told me it is the difference in the flour. In your recipe you use regular flour, do you think bread flour would help give it more of the true German taste? I want to surprise her with a basket of these fresh out of the oven and a carafe of German coffee I found in a specialty store, so I hope they will taste as close to "home" as possible. Thank you so much for these fantastic videos. My husband will love these too.
+JA Clark, what a wonderful daughter you are! I agree with your mother about German breads. I used regular flour for recipes here so somebody can follow my recipe easily, (some of them difficult to find bread flour in their place) but of course making bread with bread flour will be the best. Thanks so much for beautiful thoughts of yours, I guess your mother and your husband will love even more :)
As a teen-ager I lived in Germany for 3 & a half years and every morning we would go to the little bakery to buy fresh brotchen. (Then we moved down to Munich and they called these little rolls simel or zimel). I will make these this week-end. Thanks for the recipe!
Hi sharylc, yes like other parts of Germany, Munich has own way how they name somethings. I'm excited how your brötchen will go. Have a nice weekend!
Thank you for giving measurements in cups.. will try making tomorrow
Tammara Rounds, most welcome. Enjoy baking.
I just made these and they are delicious! Thank you for sharing this video!
Arielle Mason, thanks so much for making it.
When we were stationed in Berlin this is the only kind of rolls we ate. Mom loved them. A must try. Esp. Like the gloves. Im a nurse,a gardener, grandma, even though I wash my hands to excess, gloves for my OCD.
Wow, awesome! You are one of the commentators that appreciated the gloves I'm using. Thanks so much.
Thank you so much for this recipe. I lived in Germany From 1986 to 1990 and fell in love with them. The only place I could ever find these were in Mexican supermarkets ..... YUM!!!
You're welcome. Enjoy my recipes.
Somebody pinch me because I am seriously in 'satisfaction ' heaven watching that dough rise!
I'm so glad I found you.
+patricia hooker thanks very much, I'm glad you enjoyed it
I'm so looking forward to making these. My mom was from Germany and we were raised eating brotchen. We always bought them at the German bakeries, though. Our local bakery has been slacking the past few years, so I thought that I would investigate and see how to bake them.
Hi thanks for stopping by. Yes, outside Germany is not so easy to get the real Brötchen. Happy baking and good luck!
Thank you so much for the video and the recipe. I live in South korea where a baguette is literally twenty times more expensive than the baguettes in Tunisia where i came from and where we eat them more than french people do. So making these (witch they're very similar to our baguettes) at home really helps. I been looking alot. Thank you!
Hello +Diana Hammami in South Korea, wow a baguette so expensive there compare in Tunisia? Thank you for sharing a knowledge about that, I hope this recipe will be useful for you. Thanks very much!
Ninik Becker hi. It sure is a useful recipe. Thanks for all the details. The baguette here is 2 US DOLLARS, but back in Tunisia it's only 10 US cents. Plus it's hard to find them fresh here. So glad to find your recipe.
Hi +Diana Hammami, my gosh..so much different price between two places. I'm so glad you enjoyed them. Happy baking:)
Brotchen is one of my all-time favorites! I used to get a brotchen with a pork steak in the middle when the local fairs would come in Kaiserslautern.
Awesome! Wow that sounds yummy!
Thank you for sharing this recipe I have to try and make these. My mother in law from Germany (RIP) used to make these.
You are so welcome!
We lived in Germany for 10 years, and really miss having brötchen. I’ve tried other recipes, this one is the only one worth making repeatedly. I’ve made three batches so far. Because I bake my own sourdough, I do substitute some starter for some of the flour and water. We can’t get enough of these! Thank you so much for your video.
Hi Ronna, thanks very much. I'm so glad to hear that. Wow make it from sourdough is fantastic1
Hi, Ninik! I'm German-American, too, and spent my entire childhood in Germany. I was raised on Brötchen/Semmeln and have spent years trying to find a recipe that matches the smell and taste of the Brötchen that I remember from my childhood. While I haven't tried your recipe yet (just found it today), I am encouraged by all the positive comments I've read here. A couple questions: 1) what benefit does using milk instead of water lend the dough? 2) same question, but with regards to using/not using eggs? Thanks!
Hi, Christopher! Thanks for stopping by. Normally Bröthen doesn't require milk and eggs (rich texture). Milk makes a tender and sweeter product. For the eggs, as they also called a leavening agent, help raise the dough higher and the fat from the yolk help to lighten the texture a little bit. For Brötchen I do prefer without milk and eggs. I still developing how to make homemade Brötchen like those in Bäckerei, you know what I mean, plump, extremely light, and crusty!
I could watch you work dough all day. I’ve baked quite a lot of bread in my day, but I swear your hands are like magic.
+944gemma, thanks very much! I'm sure your baking skill is much better than me...
Thank you. I just went to a local October Fest, and saddened by the lack of a good broetchen to accompany the meal. I can now make my own!
Brett Gardner, wow...have fun! Enjoy baking.
My German wife is homesick for Northern Germany. I'm going to try this recipe. Thx.
Enjoy the baking
Hi Ninik,
Thank you very much for you recept.
I’ve made it today and it’s worked!! I’m just the beginner. So, I’m so happy for the result. My bread rolls are not so beautiful as yours but the crust is crispy, while the inside is soft. Next time I will try to use whole wheats.
Oh, I’ve one more question.
Can I let the dough for the 2nd rise (after making the roll) overnight ?
Because I want to bake it in the morning for breakfast?
Wonderful! You did very well, especially for a beginner. So glad to hear that, enjoy baking!
Yes, you can. Let warm again at room temperature before baking.
I can promise you these rolls are really, really great!
944gemma, wonderful! Thanks so much.
Ninik, thanks a lot for this BEAUT recipe ..... I increased your recipe by 20 percent, ending up with 2 loaves baked for 30 minutes. I incorporated 1 tablespoon of both, semolina and cornmeal to the weight of flour, added after the first proof, at 1.00 minute into your video. I'm happy to say, this's the best bread I've ever tasted, absolutely crunch and flavor heaven!. .... Don.
Hi Don, thank you so much for making this recipe. I'm impressed with your adjustment. So happy to know the positive feedback.
Don - I bake bread sometimes. What does the 1 tablespoon of semolina and 1 tablespoon of cornmeal do for the bread?
In the US air force at Rhein Main my friend and I would go to the Frankfort Flughafen, occasionally. There, an elderly woman had a concession where she sold kaseschenken. Delicious brotchen, sliced and buttered, with a thin slice of ham and white cheddar. Forty years later I still crave it.
Now I can have my German breakfast sandwich. Real butter on roll, sliced up soft or hard boiled egg, lunch meat ( I love salami), good cheese. Yum !! Thanks so much for sharing this. 😁😁
Sounds great! Wow, that sound very tasty...you're very welcome 😍
I just made it now. And turn out really good. thank you so much for this recipe i just really miss Brötchen ❤
You are welcome 😊so glad to hear that. You did it! ❤
Ninik, it's me again .... since my last reply, I've been busy baking bread using this recipe. Because it's so so good, I think you should post a video using this same recipe!.. I added one heaped tablespoon each of.... whole wheat flour, semolina, and corn meal to the plain flour and salt, added to the proofed sponge, without altering the weight of 250 grams. I reckon folks would simply just love it baked as a Vienna, or Rustic loaf, as I do. ....... Don.
Don Lewers, thank you so much for sharing your knowledge with us, this very useful. Very interesting.
Thank you so much! I made these today and they're delicious. Nothing better than fresh bread
Fantastic! You made it! So glad to hear that
I’m going to make these today. I just love to watch you do breads, and I LOVE making bread. Thank you for all the great information. You are wonderful!
Thanks a lot, 944gemma! I'm sure you will make it better than me!
OMG this is amazing.
for us tanks out there..
4 C flour
1 1/2 C water -1/4 C divided
1 1/4 tsp salt
1 tbsp sugar(as listed)
I may add 1 tbsp heavy cream or butter next time to aid in browning, or a milk wash. We'll see.
Make sure you move them around so they brown on all sides.
Great tip!
Have made these twice. We love them! The crunchy crust is wonderful! Thank you!
Glad you love them! You did it so well. You're very welcome.
I've just made it, it turns out so good, thank you for your excellent recipe
My pleasure 😊 Thanks so much
This is oddly calming...
Thanks for the recipe. This is like my go to recipe now for sandwich rolls cus I don’t have a fancy mixer 😂 I love them. So soft and pillowy
You are so welcome! Yes, you can make this recipe by hands.
You'd have to get up pretty early to make them fresh for breakfast, but fortunately I don't eat breakfast. Thanks for the recipe -- they look delicious and bring back ancient memories of times in Deutschland. God knows why we don't have these in the UK.
Our pleasure!
Oh wow! I will definitely be trying these. They look fantastic and I bet they are DELICIOUS. All your breads are delicious.
+944gemma, thanks very much for your support. I appreciate it.
944gemma Hi! ❤️ do you like baking? If so: I'm German-American and bake typical German goods for Americans on my channel 😊 maybe you want to try something and show me the result... I just Started my channel
I love your videos . Thanks for sharing your recipes .
+Mirette R, thank you so much you loved them, my pleasure to sharing
honestly while watching you and i listening the background music i feel asleep.. lol!so relaxing watching you and listening the background music 😂😂😂 but one thing for sure i must to give it a try
+Cj Jc, ha ha I love the music too. Thanks very much for willing to try my recipe, I appreciate it :)
Sorry to bother again, but I am making these and need to know what you mean by the steam and bake method? I have a cake pan? Am I to fill that with boiling water and place it on lower rack before putting them in the oven? Any details on that would be so helpful as I have never done this before. Thank you for responding!
It's simple, use a baking pan or baking tray with rim, then fill with water. Then put on the bottom of the oven.
The detail is clear at minutes 3:54 in the video and also in the description.
It´s really tutorial the way you form the the rolls, danke schon !!!
+Jesus Abella, thanks very much for watching and comment
Brötchen mit fleischsalat schmekt so gut Ich probier das heute nocht 👏 Vielen Dank
Ja, das hört sich sehr lecker an. Freut mich 😊
I was a little concerned that they might be too small, but I followed as directed. With the final rising and rising during cooking, they were perfect - great job!
Thank you very much, Dennis, for trying out my recipe. Well done!
Ninik Becker CAN YOU PLEASE CONVERT THE GRAMS INTO US MEASUREMENTS- THANK YOU SO MUCH
Thanks for this video! It seems it may be easier to make these from scratch, than to but an authentic version from the stores. No other roll should be served with grilled Brat.
Thanks so much.
Amazingly yummy!!! You make the most beautiful breads, just lovely! Thanks for sharing! 😍👍😋
+Quick & Easy 101 Recipe, thank you very much for nice comment :)
Late to the party, but here I am: I have been thinking on this one. Our family in Buffalo was half German and kummelwecks were sold all over the city. When I was a kid, didn't much care for them, but now.......anyhowwww, I know how to shape them, so I think I will combine this recipe and method with the shaping and topping (rock salt and caraway seeds). I bet with your recipe, I can come pretty close to a kummelweck--it's the crispy exterior and chewy interior I could never quite nail down. So once again, DANKE!
Hallo mscmschultz, Danke schön. Kummelweck is delicious too! I'm still developing the brötchen to get a perfect crust, which is not easy. Happy baking :)
Thank You I Found all the US Measurements- Cant wait to Try this Recipe
This is an Amazing recipe.
Tried it many times and the results are INCREDIBLE.
Thank you for sharing😊
Glad you liked it. Thanks so much. You are awesome! 😊
thank you very much for your video tutorial and of course i will try to make Brötchen for my husband, he will be very happy to eat homemade Brötchen. Danke schön 😊
Hi Dee Esther, I'm very sure you will make awesome Brötchen for your husband. Enjoy baking. Vielen Dank 😊
+Ninik Becker Thank you, since i baked Brötchen then everymorning my husband want to have homemade Brötchen for breakfast 😁😁😁
Thank You for your sharing. Very helpful
#dmmac1 my pleasure, thanks for watching
I'm so going to bake brötchens today!!! Easy instructions here
Jennifer Magdalena Kauatjitotje, Thanks so much, I hope it will turns out great
Brötchen is singular and plural as is. Just so you know :) but anyways I am also going to make this today!
+Corie Gardner, thanks very much
Lovely dough and the bread looks delicious!.
+martha Asami, thank you so much :)
I would be so happy to have these as a sandwich or with a meal!
+Paul Tran, I agree! Thanks for stopping by
So soft and delicious looking I am going to make this later. Thank you for sharing:)
+Bern Charles, the inside is soft, crusty outside and chewy. Thanks a lot :)
Delicious and mouth watering recipe, thanks for sharing
prakash saini, you're most welcome and thank you very much for the comment.
Hey Ninik, I made the rolls yesterday and it worked out as you described. Thanks so much for those great videos. You are damn good and creative!
Thanks so much! I'm so glad you made it 👍
Thank you for video. Been wanting hard rolls and unable to find them at grocery store. Will have to make using your recipe. They look delicious.
You are so welcome! Glad to hear that..enjoy the baking.
thanks for sharing the recipe. Just needed some thing to try it out.
+Agnes CH Lee, thanks a lot for watching & leaves comment
Thank you so much for the easy to follow recipe! I made these rolls today and they were amazing. Am I able to make the dough the night before and bake them in the morning!
Wow, well done! So glad you've made it.
wonderful you always make the best food. your bread is great.. i love watching your videos... and learing different ways of making bread... thanks so much 😊
+Sandra Torres, thank you very much for supportive comment. I am happy you loved them :)
Superb! Thank you for the tip of rolling and pinching.
Thanks so much!
Just made a batch for brat buns for our Memorial Day cookout. Nice crusty exterior with a beautiful, soft and tasty interior. Can’t wait to share them with the family! ⭐️⭐️⭐️⭐️⭐️
It's Brötchen, not brat buns. You made it!
Oh! thank you that I found this recipe..I will try because this bread is my husband favorite!
+Mira Miranda, thanks! Happy baking
Enak sekali ya terima kasih resepnya
Terima kasih juga, selamat mencoba.
Salam kenal mba Ninik
Hi.. i have try it for the first time and it came out wonderful:) my daughter Love's it. We had it for dinner. Keep up the good work and thanks for sharing:)
Hi..+berns Charles, thanks very much for wonderful review :) I'm happy you made it and your daughter loves it. I appreciate it :D
Awesome!!! Very talented! Looks easy and delicious!! Thanks for your video.
Thanks very much!
Thank you for sharing this wonderful video. Showing the steps from beginning till end and thanks for the recipe so nice of you.
I will try it today. God bless you. 🙏
My pleasure 😊so glad you enjoy it. God bless you too 🙏
Thank you ! wonderful !
Thank you +CHENG B
Thanks so much for this recipe. Will make for sure
+Karmini Parsan, thanks so much for leaves comment, hope will turns out great
Looks very very delicious I gonna make it thank you for sharing
+Kary ds, it's indeed delicious, thanks very much
Ninik Becker I cooked the bread today what can I say very delicious thank you for everything waiting for another recipe😊
Thank you for your answer. It would be nice ifyou made a video in which one can see the whole process of getting the dough out of the bowl unto the shaping of the rolls. Now we only see the end of the kneading and not the sticky part.
Fransje, maybe you didn't watch the video from the start? From adding the ingredients and mixing it in a bowl using a strong spoon just like shown in the video. Getting the dough out of the bowl is just simply transfer the dough to floured surface.
Thank you for the excellent video..I am going to make these for my wife today, will post updates later :) They look like authentic brotchens! Danke Scheon!
Hello Rajeev Thomas, you're very welcome. Good luck, what a lovely! I'm very excited how will be, I'm waiting :) Vielen Dank!
Ich habe genau das gesucht! Perfect für Bratwurst und Sauerkraut. I have to make my own here, since you can't really buy the same kind in the U.S. Danke!
Hallo Marlena, das klingt toll mit Bratwurst und Sauerkraut wie in Deutschland. Viel Spaß beim Backen!
Ich habe sie nach deinem Rezept gebacken, sie waren sehr lecker! Vielen Dank für dieses Rezept!❤😊👍
Ich bin so froh, das zu hören. Du bist toll. Vielen Dank 😊🤩
My absolute favourite bread.
Thank you!
I'm making this it looks so easy
Thank you for sharing
+klaudia Rodriguez, you're most welcome! They are easy to make and delicious.
They look so yummy 😋. I must try to make these! Thank you for sharing 🤩🥰🙏🏻
My pleasure 😊Have fun with baking 😊😎
Thank you soooo much . From Iran
Behnaz jm in Iran, thank you so much.
thank you Ninik Becker for sharing this recipe, this video and our family love it thanks again
I'm so glad to hear that :) Thanks very much for loving my recipe videos, +pam nguyen! I appreciate it
pam nguyen guvhhbhhbhhbhbbhbbhh hbbhb he
Very nice. Thanks for your recipe
+Asiya K thanks for nice comment :)
Thank you so much for this recipe
+Binh Tran, you're most welcome. Thanks for leaves comment
That is so good, thank you for sharing. God Bless and stay safe.
Thank you! You too!
Love from Bangalore India, my second son born there in Hamburg. Germany is close to my heart
Hello MDR, how nice of you. Love from Germany.
Wow these were absolutely delicious! I watch the video several times before I tackled them today and they came out amazing! Thank you so much for the great recipe and the very clear video, which made it easy to replicate. Happy eating!
You are so welcome! So glad to hear!
How I miss them, warm and crusty to the touch when freshly baked, with a soft interior - a beautiful contrast in textures!
Hi Milena, you can make it at home. The crusty outside is very nice.
@@NinikBeckerEatLover Many many thanks!