My Hard Rolls For Bratwurst Recipes

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MY HARD ROLLS FOR BRATWURST



My Hard Rolls for Bratwurst image

From a forum discussion on TheFreshLoaf.com and other sources these hard rolls are very good with brats. Shape them round and leave off the egg wash for a Brochen (German Hard Rolls) or shape them round with the egg wash for a NY style hard roll.

Provided by Red_Apple_Guy

Categories     Yeast Breads

Time 6h15m

Yield 10 buns or rolls, 5-7 serving(s)

Number Of Ingredients 7

500 g flour (unbleached all purpose 4 cups)
313 g water (11 ounces)
10 g salt (1 2/3 teaspoons table salt)
3 g instant yeast (1 teaspoon)
5 g sugar (1 teaspoon)
10 g butter (2 teaspoons)
1 egg (beaten with 1 teaspoon water for optional wash)

Steps:

  • Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no lumps.
  • Let the dough sit covered for 20 minutes.
  • Sprinkle the salt over the dough, tip onto a lightly floured counter and knead for 3 minutes until the dough is uniform and somewhat smooth. Cover and let rest 10 minutes.
  • Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min covered.
  • Stretch and fold and place dough in fridge overnight covered.
  • Next morning, If the dough didn't double in volume, let it sit out until it does.
  • Divide into 10 pieces weighing 85 to 88 g each and shape as desired.
  • Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
  • Cover dough with oiled plastic and let proof until it's 1.5 to twice it's volume.
  • Brush on egg wash if desired and score once down the middle.
  • Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the pan and bake for 7 more minutes or until 200F internally.

BRATWURST WRAPS



Bratwurst Wraps image

Try something new with our Bratwurst Wraps recipe! Grilling the precooked bratwursts just until browned helps give our delicious Bratwurst Wraps their authentic flavor.

Provided by My Food and Family

Categories     Sausage

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 Tbsp. olive oil
1 large onion, thinly sliced
4 fully cooked bratwursts
1 Tbsp. A.1. Original Sauce
4 flour tortillas (8 inch), warmed
2 KRAFT Singles, cut in half

Steps:

  • Heat grill to medium heat.
  • Heat oil in large skillet on medium heat. Add onions; cook and stir 5 min. or until golden brown, stirring frequently. Cover; simmer on medium-low heat 10 min., stirring occasionally.
  • Meanwhile, grill the bratwursts 4 to 5 min. or until lightly browned and heated through, turning occasionally.
  • Add A.1. to onions; mix well.
  • Top tortillas with Singles pieces, bratwursts and onions; roll up.

Nutrition Facts : Calories 520, Fat 36 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1470 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 5 g, Protein 15 g

GERMAN BROTCHEN ROLLS



German Brotchen Rolls image

These rolls are nice and chewy with a very firm crumb. Most enjoyable.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h

Yield 24

Number Of Ingredients 9

2 tablespoons active dry yeast
1 tablespoon white sugar
2 ½ cups warm water (110 degrees F)
2 tablespoons shortening
2 teaspoons salt
7 cups all-purpose flour
3 egg whites, stiffly beaten
1 egg white (for egg wash)
2 tablespoons cold milk

Steps:

  • In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
  • Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
  • Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
  • Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
  • Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 28.8 g, Cholesterol 0.1 mg, Fat 1.5 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 0.3 g, Sodium 205.5 mg, Sugar 0.7 g

PACKER BRATS



Packer Brats image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 or 16 servings

Number Of Ingredients 12

4 pounds bratwurst
12 (12-ounce) cans light beer
1 onion, sliced
2 tablespoons chopped garlic
8 round hard rolls or 16 bratwurst or hoagie buns, split
Butter Kraut, recipe follows
Ketchup, for serving
Brown mustard, for serving
Chopped onion, for serving
1 (16-ounce) package sauerkraut, drained
1/2 (12-ounce) bottle beer
8 tablespoons (1 stick) butter

Steps:

  • Pierce the brat casing multiple times with a fork prior to boiling.
  • In a large pasta pot, add beer. Add onion and garlic. Bring to a boil. Add brats. Allow beer to come back to a boil, reduce heat and simmer 20 minutes.
  • Meanwhile, preheat an outdoor grill to medium heat.
  • Remove brats from beer, pat dry and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes.
  • To serve brats "Classic Style", serve 2 brats each on round, hard rolls with Buttered Kraut and brown mustard.
  • To serve brats "Stadium Style", serve 1 brat on a brat or hoagie pun with ketchup, mustard, onion and Buttered Kraut.
  • Place sauerkraut in a medium saucepan over medium-high heat (this can also be done in a saucepan on the grill while grilling the brats). Add beer and cook until liquid is almost completely reduced. Add butter, cook, stirring frequently, until butter is melted and absorbs into the kraut, about 5 to 10 minutes.

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Nov 8, 2014 - From a forum discussion on TheFreshLoaf.com and other sources these hard rolls are very good with brats. Shape them round and leave off the egg wash for a Brochen (German Hard Rolls) or shape them round with the egg wash for a NY style hard roll.
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