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  • Luise
    August 3, 2016 at 3:49 pm

    Your posts are so interesting! 🙂
    I have a question on baking Milchbrötchen.
    Do I have to use 250g high grade wheat flour?
    Can I just use 750g(250+500)of plain wheat flour?

  • Detlef
    August 5, 2016 at 10:26 pm

    Hello Luisa,
    sure you can use all normal wheat flour, but the dough will not develop as much gluten and the rolls will not be as soft. You can compensate this with a longer resting time and 2-3 more folds of the dough.
    Give it a try and I would love to see your results, so keep posting 🙂 …

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  • Gloria
    January 19, 2018 at 3:55 pm

    I had these when I was in Germany and I absolutely LOVED them. They don’t have them here in America. We have some marshmallow cookies that look similar, but they suck.

    Thank you so much for sharing this recipe. I will definitely be giving these a try.

    I’m so excited

  • Helmut Bohn
    May 27, 2018 at 9:28 pm

    I came upon your Utube re baking German rolls by accident; I am so glad that I did. I followed your advice and recipe and my rolls turned out magnificent. They are as good as I remember them to be in Germany (and they are good).

    I intend following your various offerings and look forward to many enjoyable meals.

    Thank you very much.

  • gaelyn shiluk
    October 26, 2018 at 1:25 pm

    My mother in law made this but put lemon zest in the batter. Loved it!!

  • Monica Tudor
    January 1, 2019 at 5:16 am

    What is high grade flour? Is it a high protein flour such as bread flour?
    I’ve been looking for a recipe for milchbroetchen and will be making them today with all purpose and bread flour.

  • Monica
    January 1, 2019 at 6:08 pm

    I made these today, used bread four and regular ap flour. They turned out great!

    • Detlef
      January 1, 2019 at 8:21 pm

      Great to her they turned out nice.
      Here in New Zealand the flour is named High Grade Flour but in other areas it is called High Gluten Flour. The recipe works fine with Bread Flour as well.
      In Germany it is called Type 1050. How that translates is described here: http://www.germanfoodguide.com/flours.cfm.
      Can you post a picture of your buns?

      • Monica
        January 3, 2019 at 6:25 pm

        I did take a picture but don’t know how to attach it. Suggestions?

  • Vladislav
    March 25, 2019 at 8:50 pm

    Thank you for this recipe, it sounds awesome and looks like from everything I have found until now I will use this one.

    My only question is how much does this last if kept in the fridge?

    • Detlef
      April 7, 2019 at 2:09 pm

      You can keep it for 2 weeks in the fridge. As it is not preserved using a high temperature I would not keep it for too long.

  • Mark McCormack
    April 7, 2019 at 2:00 am

    Can you post the recipe? The proportions are a little heard to hear in the video. Thanks!

    • Detlef
      April 7, 2019 at 2:49 pm

      I added the recipe to the post. Thanks for coming back, I lost track of adding it.

  • Mark McCormack
    April 8, 2019 at 8:26 am

    Thanks for the recipe, they turned out great! I did use bread flour and wheat flour instead of rye (I didn’t have any) but super anyway! I’ll be sure to make again.

  • Mark McCormack
    April 8, 2019 at 9:11 am

    Do you have a recipe for Brötchen? I think I am getting it right. A German breakfast bread? I can’t find it anywhere….