GERMAN ROLL RECIPES

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BROTCHEN (GERMAN ROLLS) RECIPE - FOOD.COM



Brotchen (German Rolls) Recipe - Food.com image

If you like rolls with a tough crust, this is your roll. These are exactly like the rolls I ate when I lived in Germany. My brother found this recipe and had me test it out. Turns out really yummy.

Total Time 2 hours 15 minutes

Prep Time 2 hours

Cook Time 15 minutes

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 7

2 1/2-3 cups flour
2 1/2 teaspoons dry active yeast
1 teaspoon sugar
1 teaspoon salt
1 teaspoon oil
1 cup warm water
1 egg white

Steps:

  • Preheat oven to 450°F.
  • Pour 2 1/2 cups flour into a large bowl and form a well in the center.
  • In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).
  • Pour yeast mixture into the well but do not mix with the flour at this time.
  • Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
  • Add remaining water and oil and beat until mixed. Add SALT.
  • Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed.
  • Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes).
  • Punch down and divide dough into 12 parts.
  • Shape into oval rolls and place 3" apart on greased and floured cookie sheet.
  • Cover and let rise until double in size.
  • Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
  • Bake for 15-20 minutes or until golden brown.
  • The time is an estimate, depending on how fast your dough rises.

Nutrition Facts : Calories 103.6, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 199.9, CarbohydrateContent 20.6, FiberContent 0.9, SugarContent 0.4, ProteinContent 3.3

GERMAN CABBAGE ROLLS (KOHLROULADEN) RECIPE - FOOD.C…



German Cabbage Rolls (kohlrouladen) Recipe - Food.c… image

Make and share this German Cabbage Rolls (kohlrouladen) recipe from Food.com.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 24 serving(s)

Number Of Ingredients 15

1 large cabbage
1 cup uncooked rice
1 cup beef stock
1/2 teaspoon salt
2 tablespoons butter
1 onion, chopped
1 lb ground beef
1 egg, beaten
pepper
1 (14 ounce) can tomato sauce
1/2 cup water
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1/2 teaspoon salt

Steps:

  • Remove core from cabbage.
  • In deep pot or bowl, place cabbage and pour boiling water directly into hollow of core, then cover completely with boiling water.
  • Let stand a few minutes until leaves are supple.
  • Drain, then separate leaves carefully.
  • Trim hard rib at bottom of each leaf.
  • Set leaves aside.
  • Line bottom of 12 cup casserole with cabbage trimmings and any torn or tiny leaves.
  • In saucepan, combine rice, stock and salt.
  • Bring to boil and cook for 1 minute.
  • Cover and remove from heat; let stand for 20 to 30 minutes or until liquid is absorbed.
  • In skillet, heat butter.
  • Saute onion until tender but not brown, about 4 minutes.
  • Add beef and cook, stirring occasionally, until meat is lightly browned.
  • Stir into rice and let stand until cool.
  • Stir in egg.
  • Place 1 or 2 spoonfuls of meat mixture on each cabbage leaf and roll up, tucking in ends.
  • In casserole, arrange rolls in layers, seasoning each layer with pepper.
  • In saucepan, combine remaining ingredients.
  • Bring to boil, stir well and pour over cabbage rolls.
  • Cover and bake in 350 F.
  • (180 C) oven for 2 hours or until tender.
  • (If rolls seem too dry, add a little hot water to casserole during baking.) Makes about 24 cabbage rolls.
  • Canadian Living Cooks.

Nutrition Facts : Calories 105.9, FatContent 4.2, SaturatedFatContent 1.8, CholesterolContent 23.1, SodiumContent 255.4, CarbohydrateContent 12, FiberContent 1.8, SugarContent 3.7, ProteinContent 5.4

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