Among the typical German rolls we find the Brötchen or Semmel. This bread is a must-have addition to German breakfasts and at the stalls where Bratwurst or Brühwurst (grilled sausages and cooked sausages) are eaten, so it is rare not to be able to buy a Semmel in any bakery in the city.
Ingredients to prepare Semmel or Brötchen
- Two cups of wheat flour (or rye flour)
- Yeast
- A cup of boiled water
How to prepare Semmel or Brötchen step by step
- Mix the two cups of flour with yeast to create a uniform dough.
- Upon achieving a uniform texture, we must let the dough rest.
- After twenty minutes, we divide the dough into medium-sized portions (the size of a fist) with which we will create the buns.
Brötchen or Semmel classes
The Brötchen or Semmel has the following regional variants in Germany:
- Hörnchen, a horn-shaped bun popular in the Czech Republic.
- Kaisersemmel, typical Austrian bread that is made using refined wheat flour.
- Knüppel, an elongated shape whose preparation uses butter as the base ingredient.
- Langsemmel, oval in shape.
- Partyrad, a roll containing sesame seeds and cumin.
- Stollen, a roll decorated with anise seeds.
- Wasserweck, round in shape made with water, flour and salt.
Within the international gastronomy we can also find variants of the Brötchen or Semmel such as: the Kaisersemmel, which as we have already mentioned is a typical Swiss bread that is made with white bread dough and has a spiral shape and the Kajzerica, typical of Poland which is more elongated than the traditional one.
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